I loved this movie and believe it has a great shot at winning best film, along with Poor Things, but I’m not the movie reviewer guy. See my friend’s summary. There are several meals in the movie, but one scene kind of made my brain tingle when I heard it. Sticking true to that line, and trying to stay generally within the time period of what probably would be in a standard struggle meal, I headed to my walk-in, erm, freezer and pulled out some chicken. Not only the quarters I baked up, but a bag of old parts I had and made some stock as I bet Mary Lamb could whip one up with whatever was laying around. I added in some old raggedy veggies from my drawer, and pulled some leftover dried pasta from the pantry. I wouldn’t ordinarily make a chicken noodle soup with spaghetti...but that line was too good and I was sticking to the theme. I even salvaged some old frozen peas and pearl onions; sautéed them with some butter, and served it all up with a Miller High Life - it is the champagne of beers after all!
Chicken Noodle Soup
~6 cups Chicken stock and pulled chicken from the stock
Yellow onion, peeled and diced fine
Carrot, peeled and diced fine
2 celery stalks, sliced ½” thick on the bias
Fresh thyme and parsley
½ lb dried pasta (butter noodles or fusilli/rotini work well)
Add some olive oil to a large pot set over medium-high heat, until shimmering. Then add in the diced veggies and sauté with some salt and pepper until they begin to soften, about 5 minutes.
Stir in some minced fresh thyme and stir until fragrant, about a minute, then add in the stock and bring to a boil.
Once the stock is boiling season with salt (a little more than normal as you’ll be cooking pasta in the stock) and pepper, and drop in the pasta, stirring for a minute.
Return to a boil and continue to cook for 4 minutes.
Add in the chicken, along with a little more salt and pepper. Continue cooking until the pasta is just al dente, then stir in some freshly minced parsley.
Taste for any final seasoning needs and serve.
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