ITS SOUOOUOUUUUUUUUUUUPPPPPPPPPPPPPPP!!!!!!!!

[Squatchsker]

I know that this time of year is hardly what is considered soup weather, but here lately we have been enjoying soup in th evenings as a light dinner.

Here is the latest entry.

3 chicken breasts
Chicken Base
Celery
Carrots
cabbage
parsley
red pepper flake
minced garlic
ground almonds with caribean jerk seasoning
onoin
leaf spinach

sear the hell outta the chicken and let rest in the pan.
Start boiling the base, add the garlic almonds, and the red pepper flake
mince the onion, carrot, and celery. Once the base boils pull the chicken out and start chopping. Put the onion, carrot and celery in the frying pan with the chicken drippings. When the veggies are caramelized throw in about 3 cups of the base and 2 tsp of balsamic vinegar. Once the pan deglazes, throw everything in the big pot and bring to a boil. Turn off the heat until cool and refrigerate. Wait until tomorrow, reheat and devour.

[BasilLongfellow]

Can you tell me more about the searing process?

[Squatchsker]

I sear the chicken in a hot skillet to keep the juices in and then turn doen the heat to finish cooking. Usually with a little salt and pepper. This recipe is extremely fluid to taste of the maker. My biggest thing is making sure to that the mirepoix is deglazed in the skillet, and using the balsamic. It gives a great flavor.