Chicken soup will warm everyone up

The Thanksgiving holiday is just around the corner, and that usually means people coming and going. So all desperate cooks need a plan for how to feed the troops as they move through the house. My best advice is to poach a few chicken breasts. Poached chicken can be used in so many ways, and it's a snap to prepare.

I use skinless, boneless chicken breasts, so it's easy from start to finish, but any kind of chicken can be used. Place the chicken pieces in the bottom of a soup pot or heavy-bottomed saucepan with plenty of room (don't crowd them in). Cover them with cold tap water. Place over high heat and bring to a boil for 5 minutes. Then turn off the heat, leave the pan on the hot burner and cover for 30 minutes. Uncover and let it cool enough to handle, and you are done!

With this method, there's plenty of hands-off time to handle the other details when company is coming. Shred the chicken and refrigerate for salads, sandwiches, omelets, and today's recipe for Chicken Noodle Soup With Carrots and Asparagus. You can also strain and use the broth. This soup is perfect for family members of all ages. If serving children, season with the black pepper at the table, to taste. I hope you enjoy!

Suggested Menu

Chicken Noodle Soup With Carrots and Asparagus

Whole-wheat crackers

Sliced cheese of choice

• Alicia Ross is the co-author of "Desperation Dinners!" Contact her at Kitchen Scoop, c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, or send email to Or visit the Kitchen Scoop website at

Chicken Noodle Soup With Carrots and Asparagus

Article Comments
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the "flag" link in the lower-right corner of the comment box. To find our more, read our FAQ.