Chicken Soup

We have nothing to eat.  Much like I have nothing to wear.  But a week-long headache has hampered my enthusiasm for grocery shopping.  So.  A Top Chef- like challenge presents itself.  How to get something for dinner--that will not exacerbate a headache and will satisfy a toddler--from frozen food and leftovers?

Two small pieces of frozen chicken and a bowl of leftover brown rice later, I have chicken soup simmering on the stove.

Chicken Soup-ish


A bit of olive oil
2 small pieces of frozen chicken--thawed
1 big onion (can you get small ones anymore?)--chopped
5 cloves of garlic--sliced
1 qt of chicken broth (I use Pacific brand, free-range chicken sodium free)
1 cup of water
A bit of white wine (use Julia Child's method...a little for the soup, a little for me)
2 egg yolks
whatever mushrooms you have in the fridge
chopped up celery
1 big squirt of siracha
2 shakes of fish sauce
the juice of one lemon
1 capful of soy sauce
1 bag of spinach

I get that the amounts got fuzzy at the end.  I blame the wine.

Start with the dollop of olive oil in a dutch oven. Heat it up.  Sear the chicken until brown on both sides.  Dump the onions in and remove the chicken.  Dice the chicken and stir it back in. (If you have celery, add it).  On medium heat, cook until the onions are slightly caramelized.  Deglaze the pot with the white wine.  Stir in the garlic.  Pour in the broth and water.  Add siracha, lemon juice, fish sauce, soy sauce and mushrooms.  Stir.  Simmer for...however long you want.  Stir in the egg yolks slowly, noting the cool chemistry that occurs as the broth thickens.  Add the brown rice.  Simmer until gently boiling.  Add the spinach.  Stir together and wait until everyone shows up.