Maine Roots

A blog about all things Maine

Weekly Recipe: Chicken Soup

1 Comment

With fall in full swing and cold season picking up steam, it seemed to be the right time for a chicken soup recipe (apple pie is coming up this weekend!).  The following recipe is actually my own, created on the fly this Saturday with what I had on hand and the addition of just a few ingredients.  I should note that I rarely, if ever, make chicken soup exactly the same way twice.  Like lasagna and chili, I don’t follow an exact recipe anymore, and my results are consistently good, if slightly different, each time.

When I woke up on Saturday morning with a scratchy throat, it seemed wise to go on the offensive immediately, and between OJ, Airborne, and DayQuil, I was set for my day.  The next to-do on my list: pick up the remaining ingredients for chicken soup.  I had potatoes, carrots, and onion, so I decided to keep it simple and pick up chicken, chicken broth, and kale (I love adding kale to soups – it is so good for you, and wilted into the broth, just adds another flavor in addition to its nutritional benefits).  The recipe below serves 4-6.

IMG_20131019_180740_514 (2)

My full ingredient list:

  • 3 tablespoons olive oil
  • 1 onion, chopped finely
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 4 medium size red potatoes, cubed to 1 inch pieces
  • 4 carrots, cut to 1 inch pieces
  • 4 cups chicken broth (I like a very chicken-y chicken soup – use water for half if you prefer a lighter flavor)
  • 2 cups cooked chicken (I like to use shredded, and in this case actually bought canned chicken for time’s sake)
  • 2 cups kale, stems removed
  • 1/2 teaspoon thyme (I used a 1/2 tablespoon, which was just a bit too much)
  • 1/2 teaspoon tarragon
  • Salt and pepper to taste

In a large pot, heat olive oil over medium heat.  Add onion and garlic and saute until tender.

Chop chop!

Chop chop!

Add white wine and simmer another minute, then add the potatoes and chicken broth and bring to boil.  Add the carrots and cook until tender, approximately 15-20 minutes.  Reduce heat to simmer and add chicken and kale.  Continue to simmer pretty much as long as you like – then add the seasonings to taste and serve.

Tastes good... and good for you!

Tastes good… and good for you!

Nick said he really liked this version, so perhaps I’ll keep this recipe on file and actually follow it in the future.  It would be also be yummy with the addition of other veggies – celery, corn, etc., and you could certainly add rice or noodles.

Hope everyone had a great weekend!  Do you have a favorite chicken soup or apple pie recipe to share?

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One thought on “Weekly Recipe: Chicken Soup

  1. Lize, you know alcohol cleanses your system from the inside out, right? Looks like a soup that a case of Bud would just compliment perfectly! PS when you come home we’re making every one of your recipes all at once!! XO

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