Saturday, May 19, 2007

Best Chicken Soup Ever (According to Brent)

Okay, so Brent is my husband. That might make you think his opinion doesn't count. Especially if he offered it while I was hovering nearby.

Well, make a pot and judge for yourself!

Chicken Soup

In a dutch oven (which is a large pot in case you never heard them called that) on medium heat:

A tablespoon of oil
2 chicken breasts cut into small cubes (chicken is easiest to cut when it's still mostly frozen, by the way so if you're not using fresh, don't thaw it out very much before you chop it up)

Cook stirring often until the bottom of the pot gets just a little brown.

With your mortar and pestle, grind together:

1 tablespoon summer savory
1 tsp dried basil
1 tsp black pepper
1/2 tsp rosemary
1/2 tsp of Montreal Chicken or similar spice

Sprinkle the powdered results over the cooked chicken

Add:

6 - 8 cups of  boiling water
1 box chicken broth (or 2 extra cups water and 2 chicken oxo)
1 finely chopped onion OR 1 pkg of dry onion soup mix

1/2 cup quinoa (rinsed)
2/3 cup pearl barley (rinsed)
3 -4 stalks celery washed and chopped

When it all comes to a boil, turn down, cover and simmer on low heat for an hour or so.

Add:

1 parsnip finely sliced
5 medium carrots, chopped
2 - 3 medium potatoes, diced

Optional:
For a heartier soup, add half cup each of one or two of the following:
Chopped cauliflower
Cubed turnip
Chopped green cabbage
Chopped green beans
Fresh or frozen peas
Fresh or frozen kernel corn

Simmer for another hour.

Eat. Rejoice in the deliciousness!
And if you have the sniffles, get better!




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