chicken soup recipe

Chicken Florentine Soup

Chicken Florentine Soup

Chicken Florentine Soup

This was one of those spur of the moment recipes that really exceeded expectations. I just had a few ingredients to start with- one of those times when you look through the fridge for inspiration and get lucky. I knew I was making soup and that I had chicken  and chicken stock. Adding onions and carrots to soup- pretty standard for me.  I’ve been on a spinach kick lately so that seemed like a natural addition as well. Found a few mushrooms I’d forgotten about and put them in, too. For some reason it was such a perfect combination. I love when it works that way. I am also happy when I remember to write down what I did so I can make it again someday- and share the  recipe with all of you. So here is the recipe.

 

Chicken Florentine Soup

2 T. oil
1 medium onion, sliced
1 large carrot, peeled and sliced thin
6-8 cups chicken stock
1½ lbs. boneless, skinless chicken, cubed – I used thighs
1-2 c. sliced mushrooms – I used the baby Bellas
8 oz. fresh spinach, washed well
¼ c. chopped fresh parsley
Salt and pepper to taste
Dash of hot sauce

Heat oil in soup pot and cook onion until tender. Add carrot and cook a few minutes more. Add stock and bring to a boil. Reduce to simmer and cook 10 minutes. Add chicken and mushrooms and cook 10 minutes longer. Add spinach and cook 5 minutes more. Adjust seasonings and serve. Makes 6 servings

 

Chicken Noodle Soup

Chicken Noodle Soup

Chicken Noodle Soup

I was asked recently for my recipe for chicken noodle soup. I teach several different classes on making soup but it wasn’t in there. That seemed odd. I mean with all the recipes I share you would think I would have posted it somewhere by now.  I think the truth is that there really isn’t a recipe. Well, not a recipe I can share in the normal sense. I can guesstimate the amounts of this and that but every batch is a little different. That is part of the fun. The basic ingredients are the same, good stock, cubed chicken, carrots, celery and of course,  noodles.

There is one pretty important thing about chicken noodle soup you should know- don’t cook the noodles in the soup. I know that sounds wrong.  Trust me, if you cook your noodles in your soup you’ll end up with a goopy mess. Cook your noodles separately and add them when serving the soup. This does two good things. It keeps the noodles from getting overcooked and it lets each person add just the amount of noodles they like. Let’s face it some people just like a few noodles and others prefer a lot. This way each person gets their soup the way they like it.

So for directions here is what I do. I start with homemade chicken stock. Since I made the stock I’ll have the chicken I used to make it. I cube up some of the meat and add it to the stock. I also add some sliced carrots and sliced celery and let them simmer in the soup until tender. I sometimes add other veggies. Green beans or maybe a zucchini. I don’t get too crazy with the veggies here or it will become vegetable soup. I almost always remember to add some parsley. I love fresh ground pepper, too. Don’t put too much stuff in – you will be adding noodles after all. I cook my noodles and when the soup is ready to serve I warm them up a little- often just in a bowl in the microwave. That way they won’t cool down your soup. For little kids leave the noodles cold- they normally like their soup a little cooler. I ladle the soup into bowls and put the noodles on the table so everybody can add their own.  Seems to work out pretty well.

 

My Mother was so funny when eating this soup.  She had to have it come out “even”. She’d be nearly finished and realized she was out of noodles- so she would add a few. But then she needed  more broth so she would add more of that. This went on several times. At the end she always insisted she only had one bowl.