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A rainy day here thinking of soup
I’m thinking chicken soup although I found this recipe for stuffed cabbage soup.
Or stuffed pepper soup in the mood for a taste of tomato or sauce.
20 replies
= new reply since forum marked as read
= new reply since forum marked as read
And the colder the outside temperature, the better. When I briefly lived in Minneapolis 1982-83, I rediscovered the joy of a hot soup on a very cold day.
And here's my recipe for a soup I call "Chicken of Muchness". The recipe is very adapted from a recipe for a Middle Eastern chicken dish, which eventually became this soup.
Chicken of Muchness
2 chicken leg quarters
3 or 4 carrots
1 or 2 cans of diced or crushed tomatoes, depending on how tomato-y you like
1 medium onion
3 or 4 cups of chicken broth
3 bay leaves
3 cinnamon sticks
½ to ¾ tsp each of celery salt, marjoram, thyme, basil, and tarragon
olive oil
2-4 Tablespoons butter
2-4 Tablespoons flour
Bring the chicken to a boil with just enough water to cover. Turn heat down to simmer and skim off scum and fat that comes to the surface. This will take ten to fifteen minutes.
Once skimming is done, put the bay leaves, peeled carrots, and cinnamon sticks in pot with chicken, cover and let simmer for an hour.
Remove carrots and chicken. Let them cool while you sauté the sliced onion in a little olive oil. Put in soup pot. Add the tomatoes.
Make a roux with the butter and flour in that same pan, then add a cup or two of broth. Stir and let it thicken over the heat until it seems thick enough. Pour into pot.
Cut up the carrots, strip the chicken from the bones and return to soup pot. Now add the other seasonings. You will probably need to add more chicken broth to have the right amount of liquid.
Cover and simmer for an hour or so.
Make rice, which takes about 20 minutes, when you’re ready to eat. Put rice in a bowl, then add the chicken of muchness. Ground pepper and some salt and enjoy!
2 chicken leg quarters
3 or 4 carrots
1 or 2 cans of diced or crushed tomatoes, depending on how tomato-y you like
1 medium onion
3 or 4 cups of chicken broth
3 bay leaves
3 cinnamon sticks
½ to ¾ tsp each of celery salt, marjoram, thyme, basil, and tarragon
olive oil
2-4 Tablespoons butter
2-4 Tablespoons flour
Bring the chicken to a boil with just enough water to cover. Turn heat down to simmer and skim off scum and fat that comes to the surface. This will take ten to fifteen minutes.
Once skimming is done, put the bay leaves, peeled carrots, and cinnamon sticks in pot with chicken, cover and let simmer for an hour.
Remove carrots and chicken. Let them cool while you sauté the sliced onion in a little olive oil. Put in soup pot. Add the tomatoes.
Make a roux with the butter and flour in that same pan, then add a cup or two of broth. Stir and let it thicken over the heat until it seems thick enough. Pour into pot.
Cut up the carrots, strip the chicken from the bones and return to soup pot. Now add the other seasonings. You will probably need to add more chicken broth to have the right amount of liquid.
Cover and simmer for an hour or so.
Make rice, which takes about 20 minutes, when you’re ready to eat. Put rice in a bowl, then add the chicken of muchness. Ground pepper and some salt and enjoy!
The cinnamon sticks are probably the most important part of this recipe. Don't leave them out. Don't substitute ground cinnamon. Don't throw in garlic. Trust me, all of those changes will not bode well. If you want to make a garlicky chicken soup, then go for it. But ignore this recipe entirely.
I have recently eliminated the rice part of this, thanks to getting dentures and the grains of rice getting under the dentures, and well, making things difficult. Use your own judgement and state of your teeth here.
It's December, and I need to make a large batch of this soup to get me through the winter.
