Sunday, January 8, 2012

"My" Version of Chicken Noodle Soup


1 Can of Chicken Noodle Soup, 10 3/4 oz Campbell's Condensed
7 Saltine Crackers
1 "helping" of chicken meat, prefer thin sliced deli, already cooked, approx 1 oz (just however much you would put on a sandwich)
1 Slice of 2% Milk Pepperjack Cheese, 2/3 oz, Kraft

Season with pepper & garlic powder
Optional Ingredient: Dash of Worcestershire Sauce - try it both ways!

Heat soup in a pan that is around 5-6 inches wide, so that the slice of cheese will lay in it comfortably (don't put cheese in just yet, it goes on last)
Add only a half can of water to the soup.

Add seasonings

Chop up the chicken deli meat, add to soup. Mix.

Heat on med high heat until it begins to boil, then reduce heat to low.

Crunch up the crackers and sprinkle them on top of the pan of soup, do not mix, let the crackers be a layer.

Let the crackers have just enough time to get completely wet before placing the cheese on top. Do not mix.

Let the cheese heat up for three minutes before eating.

Eating straight out of the pan getting a little bit of proportional sized bits of cheese throughout the consumption of the soup.

Serving Size: Just right for one hungry person


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