Quick Chicken Soup

Ever have one of those days when you want a nice homemade soup but don't have a lot time? Here is a solution. 

Quick Chicken Soup

2 - 3 chicken breasts - skin on and on the bone

2 tablespoons Olive Oil

Dice 1 carrot, 4 stocks of Celery and half of a white onion

Chicken base - NOT bullion - chicken base - I use Better Than Bullion

Water

Use 1 Tablespoon of Olive oil to coat the chicken. Season with DAVIS DUST or your favorite seasoning. Roast at 375 for about 35 minutes.  The temperature should be 170.  Remove from oven - tent with foil and let rest until cool enough to handle.

Meanwhile dice your carrot, celery and onion.  Use the other tablespoon of Olive Oil to saute the diced veggies in a soup pot until translucent.   Then add your chicken base and water - just follow the directions on the packaging to make a good broth.

Remove the chicken from the bone, discard the skin and cut in small pieces.  Add to the pot. At this point you can add noodles or left over rice or any other item you wish. Bring to simmer and cook for 5 minutes. You can also add a bay leaf if you wish.

Simple easy and quick.

NEW FACEBOOK PAGE

I just created a Facebook page for DAVIS DUST. Please stop by and "Like".  If you have not tried it yet you can go to the website and order there or send me an email or comment here.

website  

http://vegaswes.com/DAVIS_DUST.html  

Some of the reviews:

" I use the DUST now instead of seasoned salt.  It has more flavor and less sodium." SP - Portland OR

" I love Davis Dust. Reaching for it all the time, veggies, various meats. Adds just the right flavor zip." JW Boise ID

"LOVED IT on salmon - Yum!!"  JP Las Vegas

So give it a try!!

Eggplant tip

Many people like Eggplant. There are several varieties and sizes.  Most will need some attention before you do anything with them.  I recommend that you wash the Eggplant and then slice in 1/2 inch slices.  Place a layer of in a colander and salt.  Follow with another layer until all the eggplant is used.  Place a plate on top with a weight such as a 2 cans of tomatoes or a pot.  put a bowl under the colander and let it sit for about 1 - 1/2 hours.  What will happen is that salt will draw out the bitter juices and make your Eggplant much more enjoyable.  Discard the juice and rinse the Eggplant thoroughly to get the salt off.  Place the Eggplant slices on paper towels and pat dry.  I sometimes do this the day before. If I do I will roll the slices up in paper towels. (this take some paper towels  as you want to have each slice in contact with the towel.)  I place the slices in the towels in a bowl, cover with plastic an put in the refrigerator.  The next day they are ready when I am ready to cook.