It was time for our favorite chix soup...always a little different, depending on what's in the kitchen. The recipe is already on here...but our adjustments were to serve tortellini instead of soup noodles. We've grown fond of homemade croutons too...a fresh sourdough loaf, cut into chunks and fried in a skillet of olive oil till crisped. They soak up the soup, but still remain a bit crunchy...so good!
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| buttered & sugared ramekins |
I wanted something sweet, cake like...and Scott loves the Ghirradelli brownies (double choc)...so I used half the brownie mix...and seperated the egg, whisking the white and folding it into the batter...I buttered and sugared four ramekins...put the oven on whatever temp the brownie box called for and baked it for 15 min...I think I baked 1 for 15 min and the other 3 for 5 min more...they turned out better....so 20 min total. They were soooo good!
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| whisked egg white |
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| boiling the tortellini (use cheese) |
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| ez chix soup |
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| croutons and bacon |
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