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.
We had plenty of lamb left over from that crockpot leg of lamb yesterday so it seemed a no brainer to make an Irish stew for St Pat’s Day. This one started with browning bacon in the pot. Remove the bacon to a paper towel and cut up a carrot and potato to brown in the bacon fat. I had plenty of onion from the dish yesterday or I would cut one up to go with the other veggies here. (If you are starting with fresh lamb pieces you would brown them in the bacon fat before the veggies go in.) Let the potato get a little color, then add a tablespoon of tomato paste and a good sprinkle of flour and stir that for a minute to cook the flour a bit. Now add beef broth and a bottle of Guinness or whatever other dark beer you have, and then dump in the leftover lamb that you’ve pulled apart or cut down to bite sized. Add back the bacon and a spring of fresh rosemary and a bay leaf. Simmer for a couple of hours, then serve with some nice crusty bread.
Kirk Spencer had a terrific suggestion in an email this morning. We were talking about bamboo skewers (and how you MUST soak them before grilling to avoid flaming kabobs) and he said he’d used rosemary stems as skewers. I thought this sounded just wonderful. Maybe a lemon marinated chicken skewered on rosemary. It wouldn’t need much other seasoning, that’s for sure, and of course you’d really need to like rosemary. Lamb would probably hold up well with that type of seasoning. Yum. Can’t wait to try on something.
Now for some news on the Thursday Recipe Exchange. This week it will be postponed to Friday because the wonderful Wiley Cash will be live blogging over at Balloon-Juice about his book A Land More Kind Than Home tonight. And since I post the recipe exchange specifically to be cross-posted over there, a changed seemed prudent.
Friday night is where it’s going to stay for the time being, because of some special events planned at B-J on Thursdays. I’m good with that, hope you are, too.
Back to Mr. Cash, first of all, has there ever been a better novelist’s name? I read his book when it first came out and gave it as gifts over the summer. It’s worth a read, sets a beautiful North Carolina mountain scene as the backdrop to a dark mystery. It’s a quick and compelling story, told from the perspective of several characters in the first person.
I think that covers everything. Hopefully Kirk and I will have a big cooking announcement in the coming weeks.