Sunday, February 26, 2012

Hearty Chicken Soup

Bad weather and busy days call for a big pot of thick, hearty soup, waiting for you on the stove when you get home. I brought a big stock pot the other day, so now I can make a real pot of soup, and I made so much that I'll be eating this chicken soup for weeks. It's in the fridge, it's in the freezer, and soon I hope that some more of it will be in my tummy. The recipe was the invention of a blogger that goes by the moniker of Bake Up, Little Suzy and I pretty much kept to the original. It was very good, like cream of chicken and vegetable soup, only so full of chunks that it could almost be eaten with a fork. You should definitely make some of this, like, immediately. It really helps when the air outside is full of water (seriously, it's not even raining, there is just water hanging in the air, being blown around by the wind, as if the entire city is stuck inside a cloud, getting us all soaking wet).

Chicken Pot-Pie Soup

4 chicken thighs or 2 chicken breasts, with bones and skin (to give the meat more flavour)
Oil
Salt and pepper
1/2 brown onion
2 stalks celery
4 cloves crushed garlic
1/2 cup flour
2 tablespoons mixed herbs
6 cups chicken stock
3-4 cups mixed vegetables, fresh or frozen (I used peas, carrots and a green pepper)
4 medium sized potatoes, diced
1 cup milk
Salt and pepper to taste

First of all, the chicken needs to be roasted. Heat the oven to 200 degrees, coat the chicken in oil, salt and pepper and bake for about 40 minutes, until it's cooked. In the meantime, chop up all the vegetables and set them aside.

When the chicken is done, remove it from the roasting dish and leave it to cool. Pour the drippings from the chicken into you big stock pot and place the pot over medium heat. Add the onions, celery and garlic and cook lightly, until the onion is translucent. Then add the flour and herbs and cook, stirring, for another couple of minutes. This step is a bit like making the base of a white sauce, and I found that I did not have enough fat to make a proper roux. You could either add a bit more oil or just pour in some of the stock. It doesn't really matter, it's going to turn out well anyway. If you want you can just skip straight to the next step, which is to whisk in the stock, so that there are no lumps.

Now that you have a big pot of thick broth, you can add the vegetables and let these cook for about 15 minutes, until the potato is done. While you wait for the veges to cook, shred the cooked chicken.  Add the chicken to the soup, and when the potatoes are done add the milk as well. Let the soup cook for another 5 minutes, stirring it and seasoning it with salt and pepper as it cooks.

And you are done! I hope that you enjoy your thick, stew-like soup - I would recommend serving it with slabs of home-made bread, still warm from the oven and slathered with butter. Or cheese rolls (it's a kiwi thing, I'll have to put them on here sometime soon I think).

1 comment:

  1. I'm your newest follower! I love that you left the skin on the chicken for added flavor. I was just on the phone a few minutes ago telling someone to keep the skin on the chicken when they make soups for more flavor! haha :)

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