Something spells — er, smells — delicious!
Alright, folks. We’ve run out of recipes that I can make for the specific letter, so we’re turning to the player’s name for the alphabet part. And who better to start this trend than Jhostnyxon Garcia, aka “The Password?” (Yes, that’s his actual nickname, and yes, it’s for the reasons you suspect.)
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I’m a big soup guy. Huge soup guy. Love making it, love eating it, the whole nine yards. Soup: It’s good!
I dunno if I can say the same about Garcia, but boy howdy do I hope he is. Look at that name! In a sport that has forever had amazing names, Jhostnyxon is near the top of the list. His brother, Johanfran, is also a prospect and great name-haver, but Jhostnyxon is plainly the best.
Like soup.
Jhostnyxon’s Alphabet Soup
- Mirepoix (carrots, onions, celery)
- Olive oil
- Alphabet pasta — look for Goya brand
- Garlic
- Bone-in chicken thighs (I know this isn’t ideal, but it’s how I make it)
- Chicken broth
- Tomato Pasta
- Bay leaves if you got’em
- Salt, pepper, red pepper
- Lemon
Bryan’s Notes
To be abundantly clear, this is just chicken soup with alphabet pasta. To be even clearer, I haven’t made it precisely this way, but outside of the pasta shapes, I have made it many, many times.
- Simmer the chicken thighs in a chicken broth/water mixture that nears the top of your heavy pot for 90 minutes at least (I use broth because thighs don’t have a ton of taste, the taste coming from the collagen in chicken bone joints; if you want to use a ton of bones, or chicken feet, go for it, but the latter also has some health-related important steps)
- About ten minutes before you’re ready to take out the chicken, saute the mirepoix in olive oil, a couple teaspoons of tomato paste and some red pepper flakes for about eight minutes
- Add some crushed garlic for the last couple minutes
- When the chicken is done, remove the pieces from the stock, shred off the meat and dispose of everything else
- Dump your mirepoix mixture into the broth, along with the liberated chicken meat, add a bay leaf and some lemon juice and simmer for another hour or so, adding salt, pepper and red pepper flakes to taste
- When you’re a few minutes out, add the pasta. If you really want to get fancy, you can cook it ahead of time and then add it, which will stop it from overinflating, so to speak, but this is a child’s chicken soup, it probably doesn’t matter.
- Serve and try to spell “Jhostnyxon” on your spoon, if you have room.