Today was a flop, so here’s a recipe from my tumblr:
So we had some Cream of Celery soup that was called for in a recipe, but that we upgraded to something else after we’d bought it. So this can of soup was just sitting around.
I decided to use it. But how do you turn Cream of Celery soup into food?
- 2 chicken thighs
- can of cream of celery soup
- a generous handful of rainbow rotini
- paprika
- shredded cheese
- salt
- pepper
- garlic
- flour
- 1 tablespoon butter
I started the cream of celery soup + can of water on the stove on medium, and dumped in about a teaspoon of diced garlic, and melted butter in another pan. Then I mixed two teaspoons or thereabout of flour with about a teaspoon of paprika and a bit of salt and pepper – plus a shake or two of seasoning salt and a little tiny sprinkle of chili powder – in a bowl. The chicken thighs I cut up into bite-size chunks with kitchen shears, dropping them right into the bowl of flour. Make sure the pieces are well coated, then drop them in the butter.
The soup at this point was starting to warm, so I dumped in the pasta and stirred it all up. 10-ish minutes? It needs to come to a boil and then cook the pasta. I also dumped the leftover flour mixture in, for more paprika flavoring. When the pasta was done, I poured in about half a cup of shredded cheese, and dumped in the chicken.
It tastes pretty good? Sort of warm and creamy and paprika-y, with unavoidable celery notes. T remains unconvinced that it’s food, but T hates everything. The chicken, at least, is really good. The recipe would have been better with cream of chicken soup, but, hey, if you have a can of cream of celery soup for some reason, you can make it edible!
Measuring Is For Jerks 