Chicken Soup Weather

We have all grown up with some form of chicken soup. It is universal. Not only is it just good comfort food, but it also seems to have magic, medicinal, healing powers as well. Because chicken soup is universal, there are many, many recipes and variations of how to make it. I make it in different ways all the time too. But there is something about a bowl of hot chicken soup that just makes you feel good all over.

For the past couple of days, we have been getting teased with a few flakes of snow here and there, and the weather has been very cold. It is winter after all, and when you live in snow country, you expect snow in the winter, although we have had a very mild winter so far. But when it’s cold outside, you want something that will really warm you up inside. There is nothing better to do that than a nice hot bowl of soup, and chicken soup seems to be one of the best remedies for that.

I like lots of stuff in my stuff, and that includes my soups as well. So I always add a lot of vegetables to whatever soups I make. This simple meal was completed by adding some warmed ciabiatta and a glass or two of a buttery chardonnay.

We had a leftover rotisserie chicken form Costco, so I cut it up and put it in the soup. Then I made some more chicken broth from the bones. I use a lot of chicken broth, so I always have some on hand, whether it is my own or from a can.

Another Bowl of Chicken Soup

2-2 1/2 lbs of cooked chicken, cubed

3-4 carrots, diced medium

1 onion, diced medium

2-3 celery stalks, diced medium

2 TBSP garlic

1-2 cups of peas

1 cup green beans, cut into 1/2 inch pieces

salt & pepper to taste

8 cups chicken broth, or more as needed

1-2 tsp thyme

1-2 tsp marjoram

4 TBSP butter and/or olive oil

4 TBSP flour

2 cups dry pasta – I used mini farfalle this time

Dice the carrots, onions, celery and add the garlic and set aside.

Cube the chicken and set aside.

Because I like my soups on the thicker side, I made a roux with equal parts fat (I used butter and olive oil) and flour, then I added the carrot and onion mixture. Cook for about 5-7 minutes, or until the onions are soft and translucent.

Add the green beans, peas, chicken, seasonings and chicken broth. Mix together well. Bring to a boil then reduce the heat to a simmer and continue to cook for about 10-15 minutes, stirring occasionally.

Add the pasta about 20 minutes before serving the soup and continue to cook. If you add the pasta too soon, it will turn to mush and it will also absorb the liquid.

When the pasta is completely cooked, it’s time to serve it up and enjoy. Sometimes I add cream, or add rice instead of pasta. It’s your soup. Make it how you like. As I mentioned above, I change mine around all the time. Like I always say, “play with your food”.

Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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