*singing* “[Spicy] chicken [and bacon] noodle soup/[Spicy] chicken [and bacon] noodle soup /[Spicy] chicken [and bacon] noodle soup with a soda [or a nice glass of wine] on the side.”
Whatever happened to DJ Webstar and Young B.? Talk about your one-hit wonders! Well this is a dish that will surely stay in your taste buds’ memory for the long haul. This recipe offers a great variation on an age-old classic with the addition of a little heat, the use of chicken sausage, and bacon (which makes everything better). Some might be intimidated by the idea of making soup at home, but a delicious bowl is easier to come by than you may think.
• ½ cup bacon, diced
• 1 lb. spicy chicken sausage
• 1 lb. carrots, sliced on the bias
• 1 medium yellow onion, diced
• 5 stalks celery, chopped
• olive oil
• black pepper
• 1 Tbsp. thyme
• 1 tsp. red pepper flakes
• 2 Tbsp. flour
• 1 cup dry white wine
• 4 lbs. (2 boxes) chicken stock (opt for “no salt added” or “reduced sodium”)
• ½ box tri-color rotini
1. In a large enough pot to hold all of the ingredients, render the fat from the bacon and cook until crisp. Reserve bacon bits.
2. Add the chicken sausage to the pan and cook until nicely browned. Reserve and slice.
3. Start cooking your vegetables beginning with the carrots. After a couple minutes, add the onion followed by the celery. Add olive oil as needed (this depends on the amount of fat leftover from the bacon). Season with salt, pepper, thyme, and chili flakes.
4. After the vegetables have begun to soften, sprinkle with flour and cook for two minutes. Deglaze with wine.
5. Add chicken stock and bring to a simmer; add pasta, chicken sausage, and half of the cooked bacon. Cook until pasta is al dente.
6. Taste and adjust seasoning. Serve garnished with more bacon on top.
“And let it rain, and clear it out.” What’s one of your favorite one-hit wonders?