Honestly, it’s been odd doing the grocery shopping during this time of shortages. I head to the usual aisles for the produce and find a ready supply of celery and carrots, but not always potatoes of any kind. Fresh onions and garlic? None in sight for days. Our store makes rotisserie chicken every day, so when we can’t find raw chicken in the meat section, we grab a cooked garlic roast chicken which can serve four hungry people – more if you make soup with it.
We picked this soup recipe for Kerrian’s Notebook because the ingredients have been available every day, no matter which large grocery store we visit. We’ve made it several times during the last three weeks, so it’s definitely been taste-tested. Adjust the spices to your family’s palate.
1 32ounce box of low sodium chicken broth (Swanson’s has a nice organic version)
1 teaspoon sea salt
1.5 cups sliced fresh baby carrots
1.5 cups diced fresh celery, 1/4 inch pieces
1 cup canned diced potatoes
1/2 cup potato water from diced potato can
1 heaping teaspoon garlic powder
1 heaping teaspoon onion powder
1 cooked rotisserie chicken
1/2 cup canned young sweet peas
In large soup pot, sprinkle sea salt evenly on bottom of pan.
Add carrots, celery, and one cup of the chicken broth, cover the pot and simmer on medium high heat until carrots and celery are tender, ten to fifteen minutes, stirring every five minutes.
While celery and carrots are simmering, chop the rotisserie chicken into 1/2 inch pieces, (about 3 cups) and set aside.
Reduce heat to medium, add diced potatoes, potato water, garlic powder, and onion powder to pot and stir.
Add 3 cups chicken broth to the pot and stir.
Add 3 cups chopped chicken to the pot and stir until well mixed.
Cover pot and heat soup mixture for about ten minutes until it bubbles around the edges, stirring occasionally.
Add peas to the pot, tossing gently, and heat another five minutes.
Remove from heat and serve with crusty bread or crackers.
As with any home prepared food, the leftovers keep for up to four days in the refrigerator.
Good news: it can be frozen in individual portion containers, and freezing extends the shelf life for two weeks. So double the recipe and you’ll have enough for another night. You might want to add more chicken broth when reheating.
This year our football and baseball playoff parties may be at home, but it’s still time for great food, easy to make for a group of ten.
We both like black beans in several dishes, so we decided to make black bean soup, but added diced tomatoes and lentils for texture and color. This soup is so thick that it can be used as a topping for rice or pasta.
I ate it like chili, in a bowl, and there was very little soupy liquid. Don’t want it that thick? Just add water.
During our last trip to Ireland, Sheila and I had lunch in many different restaurants, in both big cities and small villages throughout the country. We were surprised to see that there were two comfort foods common to every mid-day menu: Brown Bread and Irish Peasant Soup. While I’m traveling, if I find something I like to eat, I tend to stick with it, just to be on the safe side. Sheila says I should be more adventurous, but IMO, odd sauces can cover up a LOT of mystery meat.
Having said that, we discovered that each of the places had different recipes for the soup. Sheila came up with this combination of vegetables after striking up a friendship with a chatty cook who revealed that the soups are basically created using whatever is fresh from the garden that week.
Saute diced celery in olive oil until translucent (about 10 minutes), stirring occasionally.
Add 1/4 cup of chicken broth if needed to keep from sticking.
Add powdered garlic and onion powder. Stir.
Add sliced carrots, sliced parsnips, minced garlic and salt.
Add 1 cup more chicken broth, stir, cover and bring to low boil, cooking until parsnips fork tender (about 20 minutes).
After parsnips are fork tender, add the kale and the remaining chicken broth, cover and continue on simmer for another 30 minutes, stirring every ten minutes.
Remove soup from pot a little at a time and puree in blender or food processor until desired consistency, setting aside until entire contents are pureed.
Return puree to pot and lightly season with salt, etc. to taste.
Reheat before serving.
Note: If making ahead, this soup gets a little saltier in the refrigerator by the next day.
It’s easy to substitute other veggies if parsnips or kale are out of season or unavailable. Keep the seasoning, liquids, and measurements the same. The basic recipe is quite versatile. Promise: nobody will die if you switch out collard greens for the kale. 😉