AMISH CHILLY DAY CHICKEN SOUP
Ah, how I love this time of year! The sky so blue that it looks like cobalt lacquer, the trees glowing gold as the sun shines through their leaves, little eddies of dead leaves underfoot, blown by the slightly brisk wind that reminds us gently that colder weather is coming.
Here is a soup recipe I found that is more than just a chicken soup; it’s a cream of chicken soup, but one very much unlike the tinned type. It’s comfort food, like chicken pot pie, or mac and cheese, filled with carbs to make you feel really full and happy. And the entire house is redolant with the aroma for 24 hours later.
As you cook it, you may think at first, ‘This is ridiculous! Why should a soup need rice and pasta and potatoes!” But do it anyway. You think, later, as it simmers in front of you, “Why should I put cream in at this point? It looks like such a nice chicken soup, and cream is rich and full of fat.” But do it anyway. The soup is so much better for it.
Amish Chilly Day Chicken Soup
Ingredients:
2 large onions, chopped very fine
1 large potato, peeled and cubed
1 carrot, peeled and diced into coins
1 stalk of celery OR 1 parsnip, diced
1 tablespoon rice
1 tablespoon macaroni
3 cups chicken stock (a whole carton of pkgd. soup stock)
1 raw chicken breast OR 250mg. cooked chicken, cubed
1 cup heavy cream OR half and half
salt and pepper to taste
thyme and oregano to taste (optional)
Method:
1. Place all the vegs in a large saucepan as you cut them up.
2. Add rice and macaroni.
3. Add chicken broth/stock.
4. Add uncooked chicken at this point.
5. Bring to a boil and then simmer until the potato (and carrots and parsnips) are tender (about 30-40 minutes.
6. Add thyme and oregano.
7. Add precooked chicken at this point.
8. Stir in the cream and reheat gently but do not boil.
9. Add salt and pepper to taste.
This soup is great with fresh many-grained bread and butter. It’s a one-pot meal, and although it takes 45 minutes-60 minutes to cook, it’s not labor intensive, once you’ve cut up the vegs.
