Is it still cold where you live? Last year we saw the first Robin in our yard on March 6. That won't happen this year will all of the snow we still have on the ground! At least the days are longer as we head into Daylight Savings Time this weekend which will be a definite mental boost.
The recipe is easily adapted using freshly poached chicken breast, rotisserie chicken or with a nice chunk of turkey breast in the freezer from Thanksgiving as I did this time. Add whatever veggies you like or have on hand. The key ingredients that should not be altered are the herbs which gives this thickened soup (or stew) it's distinctive flavor. I have used dried herbs but this year I am still using the herbs that I harvested and froze last fall. Make it your family's favorite!
Now, about that favorite new cutting board! My friend, Michael, from Michael's Wood Craft in South Carolina sent me this beautiful double-handled cutting board that he made in his work shop recently. I love the design! The board is sanded to a lovely, satin-smooth finish. Michael sends his own custom wood conditioner and care instructions with each cutting board that he makes to order.
It's so pretty and shows the grain of the natural wood beautifully. I used one side for cutting the vegetables for my soup...
And will save the other side to use as a serving board for cheese and other appetizers. I wiped the board with a damp, soft sponge, dried it thoroughly and gave it a thin coat of mineral oil after I used it. Right now, it is staying on my kitchen counter to admire :)
If you need a new cutting board yourself or are in the market for a gift, such as an upcoming wedding or birthday, please take a look at the beautiful cutting boards on Michael's website. Michael is also a wonderful cook and shares recipes on his blog also found on his website.
Thank you again, Michael!
Hearty Chicken Soup
~ A Savoring Time in the Kitchen RecipePrintable Recipe
2-3 chicken breasts halves, poached and diced (may use rotisserie chicken)
1 large onion, diced
4 medium carrots, peeled and diced
4 stalks celery, diced
8-10 small red potatoes, washed and cut into 1/2 inch chunks (russets may be substituted)
5 sprigs fresh thyme (can substitute 1 tsp dried)
1 large onion, diced
4 medium carrots, peeled and diced
4 stalks celery, diced
8-10 small red potatoes, washed and cut into 1/2 inch chunks (russets may be substituted)
5 sprigs fresh thyme (can substitute 1 tsp dried)
1 tablespoon fresh basil (can substitute 1 tsp dried)
¼ cup fresh parsley, chopped
1 tsp ground pepper
1 tsp ground pepper
4 tablespoons butter
½ cup all-purpose flour (may use cornstarch or arrowroot if gluten-free is preferred)
1 32-oz container unsalted chicken stock (I like Kitchen Basics brand) - or homemade stock
1 14-oz can of diced tomatoes, drained (I like Pomi brand)
½ cup all-purpose flour (may use cornstarch or arrowroot if gluten-free is preferred)
1 32-oz container unsalted chicken stock (I like Kitchen Basics brand) - or homemade stock
1 14-oz can of diced tomatoes, drained (I like Pomi brand)
1 cup frozen peas - thawed and drained
Water - as needed
1-2 teaspoons "Better than Bouillon" Chicken Soup Base, optional
Poach 3 chicken breasts in a large saute pan with a little water until done – about 15 minutes. I like to add 1 or 2 bay leaves to the poaching liquid. Cool until safe to handle and cut into small squares. You may also use rotisserie chicken breasts or cooked turkey breast.
In large stock pot, over medium heat, melt the butter. Add the diced onion, carrots, celery and potatoes. Cook, stirring often, until vegetables (especially potatoes and carrots) are just barely tender when pierced with a fork. I place a cover loosely over the pot while cooking.
When the vegetables are just barely tender, toss the flour over the vegetables and stir in. Add the chicken stock all at once and keep cooking and stirring occasionally until the broth is thickened. Add more stock or water to make the broth thinner, if needed.
Add all of the seasonings, drained tomatoes, peas and cut-up chicken. Add chicken soup base if a richer taste is desired. Cook until heated through and serve.
1-2 teaspoons "Better than Bouillon" Chicken Soup Base, optional
Poach 3 chicken breasts in a large saute pan with a little water until done – about 15 minutes. I like to add 1 or 2 bay leaves to the poaching liquid. Cool until safe to handle and cut into small squares. You may also use rotisserie chicken breasts or cooked turkey breast.
In large stock pot, over medium heat, melt the butter. Add the diced onion, carrots, celery and potatoes. Cook, stirring often, until vegetables (especially potatoes and carrots) are just barely tender when pierced with a fork. I place a cover loosely over the pot while cooking.
When the vegetables are just barely tender, toss the flour over the vegetables and stir in. Add the chicken stock all at once and keep cooking and stirring occasionally until the broth is thickened. Add more stock or water to make the broth thinner, if needed.
Add all of the seasonings, drained tomatoes, peas and cut-up chicken. Add chicken soup base if a richer taste is desired. Cook until heated through and serve.
Options:
- Add 1 or 2 chipotle chilis and crushed tortillas for a Southwest flavor
- Replace the potatoes with cannelini beans - add the beans at the end when adding the tomatoes (beans may be pureed and used as a thickener instead of flour also)
- Use turkey breast or a rotisserie chicken instead of poached chicken breast
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