Did you ever have one of those days when you have to have “soul” food? Well, last night was my night. It was cold and windy, and my wife hadn’t arrived home from work yet. I thought wouldn’t it be nice to have something for dinner that we both like, that is simple and fast, (duh, that is what I do best), so when she walked into the house she would smell the best smell of all, hot chicken stock boiling on the stove. In a couple of blogs ago, (Saturday, January 14, “The Dreaded “D” Word----) I gave you a recipe for Klotski, an Old Russian, (or my mom’s), invention for “soul” food. It is the best. I do it a little different; my version is faster, isn’t that the way it is now? I just use instant chicken bouillon, eggs, milk and enough flour to make a base that you use an ice teaspoon to dole out one at a time and drop into the soup and let it float to the top, sort of like dumplings. That is about all you do, it is hot and steamy, and tastes so good. We just put some dill on top go into the family room and flick the switch for our instant fire place and sit down and cover ourselves up with whatever blanket or afgan that is available, and watch some Tivo, usually Ellen Degeneres, or Oprah Winfrey. Last night I went and rented a copy of the “Aviator”, the movie based, (loosely) on Howard Hughes life. It was amazing to see how he developed that psychological thing about germs. (I think we all have some of that, but not to his extent….especially in the food business), Well, anyway, when I grew up I lived in the same area that he tested the “spruce goose” as they called it and it was in a shed, floating, after it’s one and only maiden voyage. We used to fish next to it, if I remember correctly the wings were off and just the hull was there, the wings were stored somewhere else. He was quite the celebrity in those days, he was always splashed around on the newspaper with all of his starlets that he dated, and I think they wanted to be, (also), celebrities. So I sort of grew up with him, I wanted to be just like him…….I think a lot of young men did in those days. It was sad to see what happened to him at the end. He had such promise and such dreams. I am sure if he lived and didn’t have those afflictions, (that basically took him down), that the world would definitely be changed for the better, at least in the aviation area. I don’t know why I do that, I sort of move away from my original theme and into something totally different. But, I guess that is what I do when I am sitting at the computer and writing about my experiences. I think we all do that, or do we??? Well, anyway I am back to the living and want to give you some of the best of the best chicken soup recipes, and here they are:
Mother-in-law Chicken Soup
Prep Time: 10 MinutesCook Time: 1 Hour 30 Minutes
Ready In: 1 Hour 40 MinutesYields: 6 servings
"A simple nourishing soup made with plenty of chicken and rice.”
INGREDIENTS:
1 (4 pound) whole chicken
2 (14.5 ounce) cans chicken broth
1 onion, quartered
1 stalk celery
1 carrot
1 1/2 cups uncooked long-grain rice
DIRECTIONS:
1. Rinse chicken and place into a large stockpot. Add broth and water to cover. Put in the onion, celery stalk and carrot. bring to a boil, reduce heat and simmer until the chicken is falling off the bones, about 45 minutes.
2. Remove chicken from the broth and set aside to cool. Discard onion, celery and carrot. Add rice and continue to simmer for 20 minutes, until rice is tender. Separate the chicken meat from the bones and skin. Shred and return to the pot. Serve hot with corn bread and salad.
Cheese and Broccoli Chicken Soup
Rated: 5 out of 5 by 169 members
Prep Time: 10 MinutesCook Time: 1 Hour
Ready In: 1 Hour 10 MinutesYields: 10 servings
"This is a thick and creamy cheddar cheese soup with chunks of chicken meat and broccoli florets."
INGREDIENTS:
1/2 cup butter
1 cup all-purpose flour
11 cups water
3 cubes chicken bouillon
2 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
2 heads fresh broccoli, cut into florets
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 cup light cream
3 cups shredded Cheddar cheese
DIRECTIONS:
1. In a 5-quart pot, melt butter over medium heat. Mix in flour, stirring constantly until a thick paste forms. Remove from pot, and set aside.
2. In same pot, combine water, bouillon cubes, chicken, broccoli, salt and pepper. Bring to boil over high heat. Reduce heat to medium low, and simmer for 45 minutes.
3. Stir in the flour mixture a little bit at a time until soup thickens. Simmer 5 minutes. Reduce heat, and stir in cream. Mix in cheese 1 cup at a time, and stir until melted.
Cream of Chicken Soup
Yields: 4 servings
"Roux-thickened milk is the base for this creamy chicken soup seasoned with garlic powder and black pepper."
INGREDIENTS:
4 cups milk
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
2 tablespoons white sugar
2 cups finely chopped, cooked chicken meat
1/2 teaspoon salt
1/2 teaspoon ground black
pepper
1/2 teaspoon garlic powder
DIRECTIONS:
1. In a 3 quart saucepan, heat oil. Gradually stir in flour. Let this form a paste, or roux. Then, gradually stir in the milk and continue stirring until thickened.
2. Add chicken to white sauce mixture. Add sugar, salt, pepper, and garlic powder. Mix well and simmer for 20 minutes over low heat.
3. If soup is not as thick as desired, mix a small amount of corn starch with a small amount of water and add to soup. Simmer for 10 minutes.
Mexican Chicken Soup
Prep Time: 20 MinutesCook Time: 1 Hour 20 Minutes
Ready In: 1 Hour 40 MinutesYields: 6 servings
"Tired of plain old Chicken Soup? Try this spunky Mexican inspired masterpiece. Adding the avocado is a must! We also add a little grated cheese and crushed tortilla chips."
INGREDIENTS:
1 1/4 pounds skinless, boneless chicken breast halves
2 tablespoons taco seasoning mix
1 tablespoon vegetable oil
1/2 cup chopped onions
1/2 cup chopped celery
2 teaspoons ground cumin
1/4 teaspoon ground black pepper
1 cup water
3 (14 ounce) cans chicken broth
1 cup diced tomatoes
1 tablespoon chopped fresh cilantro
1 cup shredded Cheddar cheese
1 cup crushed tortilla chips
1 avocado - peeled, pitted and diced
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lay chicken breasts onto a baking sheet and sprinkle with 1 tablespoon taco seasoning mix. Bake for 30 to 35 minutes, cool and shred or cut into strips.
2. While the chicken is cooking, heat oil in a stockpot and cook the onions and celery until soft. Stir in the water and chicken broth. Season with cumin, black pepper and remaining taco seasoning mix. Simmer for 30 minutes for the flavors to mingle. Add the tomatoes, cilantro and chicken, simmer for 5 more minutes. Serve hot topped with avocado, shredded cheese and crushed tortilla chips.
No comments:
Post a Comment