Hi all - now, an actual diet is not my style, but after multiple conversations in the last few years with friends and family about the restorative power of soup in the bleak midwinter (especially in Seattle - having just returned from 'sunny' Cleveland and DC, I can't believe how DARK it is here), I thought it might be nice to talk soup.
Most recently, my sister's DC 'family's' resolution to stick to soup (or was it no snacks?) plus a really annoying cold+sinus infection led me to thinking - chicken soup!
So - here's my recipe for chicken soup:
1-2 qts. chicken broth (I usually use homemade frozen)
1-2 qts. water (use more water if you don't have enough stock)
1.5 lbs. cooked & diced/shredded chicken (leftover roast chicken is best - or poach some in the stock/water+salt)
2 Tbs. butter or olive oil
1/2 onion, choppped
2-3 carrots, peeled and diced
1 bulb celeriac, peeled and diced
1 bunch (lb.) black kale (aka Tuscan/dino kale) sliced in thin strips (chiffonade?)
salt & pepper to taste
1/3 lb. slightly under-cooked egg noodles or pasta (take it out 1-2 minutes early)
In a large pot (5-6 qt) over med-high heat, melt butter and add onion. Saute until golden, then add carrots and celeriac. Saute a few minutes, then add kale. Saute a few more minutes, then add broth and water. Let simmer together (lower heat as needed) for about 10 minutes, until all veggies are soft. Add the chicken and noodles, and let it all come to a simmer for about 5 minutes. Taste for salt and pepper - season to your taste.
That's it! It's good for what ails ya'.
So, I'm new to blogging, but I think it might be nice to share soup recipes - what have you been making?
I have been eating for the last seven months.
15 years ago
4 comments:
I will try your version! I usually brown the chicken as the first step, but I bet your way will be less fatty/oily. Also, I recently used Health Valley brand chicken broth to make soup, and while the name is not that appealing it was super yummy and oniony. I think it was even fat free.
I'll post a soup when I have a sec. :)
That's why leftover roast chicken is best - it's more flavorful (especially if you roasted a nice organic chicken - they really do taste better!)...
I usually make a stock with bones after I've picked all the meat off - one carcass + 1 chopped onion + some carrots and celery + salt + 1 bay leaf + some peppercorns in a stockpot, filled with water and simmered about 45 min. Let cool, strain with a yogurt sieve (cheesecloth) into freezer containers and freeze. Very handy!
By the way, what is celeriac (is it celery root?) and why do you use it instead of celery? Is it that big round thing?
Celeriac is celery root - the big round thing - kinda hairy :-)
I've recently discovered it's charms... I'm not a huge celery fan in general (I think it was the "spaghetti surprise" at camp that turned me off from celery forever), but celeriac has a much milder celery flavor and is a little starchy, which is a nice contrast to the other veggies...
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