The temperature around these parts has been seriously cold the past few days (-12 today?!) and it is supposed to stay that way till the end of the week. Knowing that, a big pot of soup sounded like it would hit the spot.
Winterized Chicken Soup
In this batch I used whole chicken breasts and chopped them up, but if you have leftover chicken or any other poultry, feel free! I like to add the tiniest bit of body to my soup, and in this recipe used corn starch... If you prefer, you can do this with a roux or skip the step entirely.
Makes about two quarts.
Ingredients
2 T cooking oil
2 small onions, diced
3 potatoes, cubed
3/4 C carrots, chopped
5-7 mushrooms, quartered
1 t dried rosemary, crushed
2 large chicken breasts
2 T Better than Bouillon chicken base (or equivalent)
4 C hot water
3/4 C canned corn
1 C half and half
1 t corn starch
loose handful of fresh basil
salt and pepper to taste
Chop up the onions, potatoes, carrots, and mushrooms and saute them over medium heat in the oil. Add in the rosemary when the first onions turn translucent, and follow a minute later with the diced chicken. Continue sauteing until the chicken looks primarily opaque. After that, add in the hot water and bouillon base and bring the pot to a boil. Introduce the corn to the soup and simmer covered for half an hour. Dissolve the corn starch in a 1/4 cup of cool water, add it to the soup, and hold at a boil for one minute. Stir in some basil and salt and pepper to taste before sitting down at the table.
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