It is easy to get into a rut when cooking, falling back on the tried and tested family favourites. One way to break out of that rut is eating out. Restaurants tend to put a bit of a new spin on dishes that the home cook might not think of simply because they have always made the dish a certain way. During the summer months we like to boat to Decker's Landing located the mouth of the St. Clair River where it meets Lake St. Clair. There are special events as well as various bands playing during the afternoon and evening. It's a gorgeous spot to enjoy a meal, and watch the sunset over the lake.
The soup was in between a chicken noodle and chicken vegetable soup. Another interesting touch was the parmesan cheese sprinkled on top. Parmesan cheese is a wonderful cheese for adding that extra flavour. It really was a nice soup that can easily be duplicated at home.
3 food lovers commented:
I've been playing with trying to make chicken noodle soup.
Since we can't have chickens yet, I usually buy a rotisserie chicken from the local store and then after a meal or two of sliced chicken, I simmer it down with some onion and celery, salt and pepper.
This last time I used penne pasta too, and I think it made a nice hearty soup.
I think I might try adding some parmesan next time.
Was it the powdered parmesan, or was it fresh grated?
Hi Linda :) It was powdered parmesan cheese. I would use fresh though if you have it.
Thanks, GG. I have powdered. Grew up with it. But I would like to try fresh, so I think maybe I will.
Thanks! :)
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