Saturday, April 24, 2010

Chicken Soup for the Whole You



This recipe is not a "Stolen" recipe, but one that I have evolved since learning the basics from my mother as a kid.  This is my definition of "Comfort Food".  I can't say I have made it the same way twice.  Here is my latest version, sans potatoes and served over egg noodles.



Prep Time:  20 to 30 Minutes
Cook Time:  2 Hours
Servings:  About 12

Ingredients:
1 Fryer chicken
4 to 5 stalks celery cut up
1 16 oz bag peeled baby carrots
1 white onion, peeled, left whole
2 chayote squash, cut up
1 16 oz bag shelled soybeans (edamame)
1 16 oz bag cut okra, baked
1 28 oz can petite diced tomatoes
1 tablespoon fresh chopped parsley
1 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
2 to 3 bay leaves
6 cups cold water


Method:
  • Preheat oven to 350 degrees and pre-bake the Okra following the Basic Baked Okra procedure
  • Place the carrots and celery at the bottom of a large dutch oven or kettle
  • Set chicken atop carrots and celery and surround with onion, squash, and edamame
  • Add water and cover with tomatoes, baked okra, seasonings, and bay leaves
  • Bring to boiling; reduce heat
  • Cover and simmer for 2 hours
  • Remove chicken, let cool, and debone
  • Tear or cut up chicken meat and add back to soup
  • Serve over prepared egg noodles, Enjoy!

Drop in Dumplings Alternate:
These fluffy and chewy herb-flecked dumplings are a great alternate to serving over egg noodles.   Dumpling recipe can be easily doubled for serving a family.  This dumpling recipe is directly from the Herbed Chicken and Dumpling post originally published in Cooking Light magazine October 2008, by David Bonom.

Dumpling Ingredients:
5 oz all purpose flour (about 1 cup)
2 tablespoons chopped fresh parsley
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup low-fat milk

Dumpling Method:
  • Combine Flour, chopped parsley, baking powder and salt in a medium bowl
  • Add milk, stirring just until moist
  • Spoon by heaping teaspoonfuls into soup
  • Cover and simmer 10 minutes or until dumplings are done

1 comment:

  1. whoa! you go James!!! Awesome video...super soup;-)

    ReplyDelete

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