Skip to main content

Chicken Soup

Flu season?  Fight it with chicken soup.


1 3-4-lb roaster chicken, washed and dried
2 carrots, peeled and sliced
1 onion, diced
3 stalks celery, sliced
2 quarts water
1 tsp herbes de Provence
1 lb peeled and diced butternut squash (here I used Trader Joe’s crinkle cut squash)
1 can chick peas, rinsed and drained
2 zucchini, diced

Sauté the onion, carrot and celery in a very large pot in a dash olive oil.  Cook for about 10 minutes until veggies begin to soften and brown up a bit.  Add herbs and cook another 2-3 minutes.

Place chicken on top of veggies and add water just enough to cover.  Bring to a gentle boil, and then turn down to a simmer.
Cook chicken covered, for about 45-60 minutes, until chicken is cooked through.  Place a colander in a very large bowl.  Carefully transfer soup and chicken to colander and then remove chicken to a platter.  Allow meat to cool enough to handle.  Remove meat from skin and bones and shred.
Inspect veggie mix and remove any bones that might have remained behind.

Return veggies to pot and pour in broth.  Add butternut squash and chick peas and bring to a simmer.  
Cook about 10 minutes and add zucchini, chick peas  and reserved chicken.  
Lightly season with salt and pepper to taste.  Cook for another 10 minutes and serve.


Serves a crowd - maybe 8-10.
Labels:

Comments

Post a Comment

Popular posts from this blog

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs.  Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have.  Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade.   Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...
Post a Comment
Read more

Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded  2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet.  Fry the lemon slices for a few minutes, just until beginning to brown.   Set aside on a plate.  Lightly salt and pepper each chicken breast.  Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet.  Flip to brown second side.  Cook over low heat for a total of about 15 minutes.   Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta.  Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet a...
Post a Comment
Read more

Vinaigrette Erique 2.0

From the archives:  Making a really, really good vinaigrette has been a craft in my family, and in my in-law family for generations. My late uncle, Jeannot, and Father-in-law, Bernard, (both best of friends) were each geniuses at the vinaigrette. And they both taught me. I have to say my siblings along with my sisters and brothers in-law do really now carry on the tradition as I strive to as well.  In our family cookbook "Cuisine Encore" I published my go-to vinaigrette - a basic version taught to me by my French mother, Monique.  It's great, yet I have been looking for something slightly more modern and upbeat.  So I merged Asian rice vinegar into the mix along with fresh (not powdered) garlic with the Dijon mustard, and toned down the salt. Make it your own. I now have what I think is an even better basic vinaigrette, today. Talk to you tomorrow! 1/4 cup cider vinegar 1/4 cup seasoned rice vinegar 1 generous tsp Dijon mustard 1/2 tsp salt 1/2 cup ca...
Post a Comment
Read more