For all the Why’s and Wherefore’s of Survival Saturday, please visit the Intro Post. Thanks!
After January’s Epic Failure when we attempted Mac-n-Cheese, I decided to try something that required no nuanced cooking with fancy terms like “medium boil”. I’m just a farmboy down from the mountains and I want some victuals that’ll stick to my ribs and that requires zero skill. Us farmboys aren’t known for being 2star Chefs and all you know! So we chose Chicken Noodle soup from eFoods Gold, something soothing for our souls after a long afternoon of sitting on the couch reading.
Ingredients & Allergens:
4 1/2 cups of water – we used 3 1/2 cups as we didn’t want watery soup
1 Package Chicken Noodle Soup
Boil water, stir in contents until thoroughly mixed, simmer (using an electric stove we left it 2 clicks above low heat) for 25 minutes, stirring occasionally.
This was definitely the right consistency for what we wanted in a soup. Relatively thick but not so thick you could use a fork in it.
I added some saltines to my bowl, as I’m always about adding some bready/salty/thickener to my soups.
This had a potato and pea base, so when we were simmering it it smelled like pea soup. The consistency of the soup part (as opposed to the noodles), with us having reduced the water amount, was about like pea soup as well. Mrs Bookstooge really liked the noodles, as they were small little strips and had cooked well.
Both of us noticed an astringent taste when swallowing this. It wasn’t noticeable when chewing (or whatever you do to soup in your mouth before sending it down the ol’ esophagus) but once you swallowed it, the back of the throat immediately had that bit of bitterness. It wasn’t strong enough to make us stop eating but we wondered if increasing the water content back to the 4 1/2 cups would dilute it a bit? Either way, it didn’t make us want to devour the stuff. Yep, definitely “survival food”.
Once again, this was right on par for what we expected for something touted as Survival Food. I have to admit, I was thinking it would something more like a Campbell’s chicken noodle soup concentrate, but with the vegetable base for the soup, that was not the case.
When we try this again, we’ll definitely use the full amount of water to see if it helps with the astringent feeling we both got.
The pea-soup’y base makes adding other food items a bit ticklish for someone as limited as me. I’d have to think pretty hard before trying to garnish this with some italian bread or something. Maybe we’ll try ladling it on some hot buttery garlic bread next time?