I have a pot of this simmering on the stove as I write this. I wanted to make it a second time to see if I could make the recipe a bit simpler. Really couldn’t, so I wrote it as I went, to make sure I didn’t miss a step. I really like this soup, it has a very rich flavor, like chicken and biscuits. Mmmm….
Because I have a vita-mix, most of the soups I make start with a thick vegetable broth. It gives a great depth of flavor. It’s chocked full of nutrients and anyone who knows me well, knows I don’t eat enough vegetables, so I do what I can to up my daily veggies. But you may not want to go to that trouble, so you can substitute 4 cups of chicken broth for the vegetable broth in the recipe below.
Cream of Chicken Soup
- 1/4 tsp rosemary
- 1/4 tsp thyme
- 1/4 tsp basil
- 2 stalks celery (with leaves), rough chopped
- 2 medium carrots, rough chopped
- 1 cup cut green beans (I use frozen)
- 4 cups of water
- 2 chicken breasts (bone-in or boneless, doesn’t matter it will be shredded)
- 1/4 cup butter
- 1/2 sweet onion, chopped
- 1 clove garlic, crushed
- 1/4 cup flour
- 2 cups milk
- 1 cup diced carrots
- 1 celery stalk, chopped
- salt and freshly ground black pepper to taste
- 2 tablespoons chopped Italian parsley
saucepan, dutch oven or large saucepan, blender
In the blender, add rough chopped carrots, celery and green beans, spices, 2 cups of water and blend until smooth. Add to dutch oven along with chicken breasts and 2 additional cups of water. Bring to a boil, reduce heat to medium and cover. Cook for 15-20 minutes until the chicken is cooked through. Remove the chicken to a plate to cool. Add diced carrots, celery, salt and pepper to the liquid and cover. Cook until vegetables are tender crisp.
While the chicken is cooking, melt butter in the saucepan, add onions and garlic, and sauté until the onions are translucent. Whisk in flour and cook about 2 minutes or more. Turn the heat up to medium-high, slowly stir in milk and bring to a low boil, whisking until thickened. Reduce heat to low. Cover and let simmer, stirring occasionally.
While the vegetables are cooking, shred the chicken. The easiest way to do this is to use two forks and pull across the grain of the meat in different directions. You can then use your fingers to break apart any large pieces.
Once the vegetables are tender crisp, whisk in the white sauce and then stir in the chicken. Cook an additional 10 minutes. Serve with parsley garnish.
Makes about 6 cups.
I am reposting this because John Cole had a birthday last week and his dad made him cabbage rolls again and everyone was asking for the recipe. Here it is. Originally published August of 2010:
I was catching up on my Balloon-Juice reading one afternoon, when blog host John Cole mentioned that his dad was making cabbage rolls that night for dinner. It so happens I’ve been looking for a good recipe for cabbage rolls for a while. I figured if it was served in the Cole household it must be good. John was kind enough to fulfill my request, so here is Dad Cole’s recipe:
Dad’s Cabbage Rolls
- 1 medium size head of cabbage
- (If you use Savoy cabbage, the cabbage will cook faster and the rolls are more delicate.)
- 1 pound ground beef mixed with ½ pound ground pork
- 1 small to medium onion, chopped small
- 1 celery stalk, finely chopped
- 1/2 cup uncooked rice
- ¼ cup finely chopped fresh parsley, oregano, and basil
- salt and pepper to taste
- 2 eggs
- 1 to 2 tablespoons tomato paste
- 1 large can of tomato sauce
- 2 tbsp parsley, oregano, and basil
- 2 bay leaves
- 2 beef bouillon cubes dissolved in a cup of hot water
- salt and pepper
- 1 small can of sauerkraut
Boil three quarts of water in a large pot. Cut the core out of the cabbage and remove each cabbage leave carefully. When the water is boiling, drop the cabbage leaves into the water. Leave for at least two minutes. Remove and cool in ice cold water. Drain and then use a pair of shears to remove the hard ridge that is the spine of leaf. Set leaves aside on a paper towel to drain.
In a bowl, mix the beef and pork with the eggs, seasonings, rice, and tomato paste as though you were making a meatloaf.
Take a leaf, place a large tablespoon of the meat mixture at the core end of the leaf. Roll once, then fold each side over the mixture and complete rolling the filling to the end of the leaf.
Place rolls in a crock pot or baking casserole. As you layer them, spread the sauerkraut and any leaves not used after (chopped into fine strips). Mix sauce ingredients and pour over the rolls. Make certain there is enough liquid to cover the rolls. If using a crock pot, select the time. They can be cooked slowly over a 6-8 hour period, or within 4 hours. If baking, set the oven at 350 and bake for at least 1 ½ hours or until a fork can easily pierce a top roll. If more liquid is needed to keep the rolls covered, mix a small can of sauce with an equal amount water and add during the cooking time.
Serve with a sprinkle of freshly grated aged Parmesan.
I can’t wait to have an occasion to try these out. And I’ll let you in on a little secret. I only hang out at Balloon-Juice because I have a huge crush on this guy:
John, I had to go back 4 months to find a good picture of Tunch, which means one thing, MORE TUNCH please.
I went out to water the herb garden and saw these critters on my flat leaf parsley:
Can’t say this soup is anything more than an off the cuff method of using up some mushrooms that were close to taking that fork in the road marked “garbage dump”. I hurried through some online recipes to refresh my memory-I’ve made this before and liked it well enough. Mrs J is not a fan of mushrooms so this was to be for my sole benefit.
I’ll run quickly through what I did, this is not to be confused with a real recipe even though it did do what I wanted it to do.
I sliced a Vidalia onion, and a double handful of those little brown mushrooms and cooked them down in some butter. Added a couple of cups of chicken stock and simmered it all for a half hour or so before going at it with an immersion blender. I cooked that for another little bit and decided to thicken it some, I used a cornstarch slurry because it was faster than a roux. I put in the tiniest pinch of dried tarragon, and a bit of chopped parsley. I think it will eat OK at this point but I had some heavy cream and wasn’t afraid to use it-added a good cup.
I served it with saltines and a daub of sour cream for a garnish.