Tuesday, November 3, 2015

From the desk of TLE - A Recipe

Recently I (Clarke) posted a picture of the Creamy Chicken Soup TLE made for dinner the other night resulting in a few requests for the recipe, so I prevailed upon The Lovely Elaine to put her recipe in writing........the following is the result of her efforts:

'Half' a pot of creamy chicken soup

I (TLE) have had some requests for my creamy chicken soup recipe I made recently, so I'm going to try to put it on paper. I have to preface this with an explanation -- I don't follow recipes when I have made something many times. I usually go with experience and taste but I will try to put together a coherent recipe here. 

First off I was trying not to make a huge pot of soup since, living in a motorhome, I do not have frig or freezer space for a lot of extras. Having cooked for a large family it was hard for me to learn to cook smaller. Then going on the road and living in a small space with less storage (pantry and frig/freezer) I have really had to learn to cut back.....i.e., make a half a lasagna, a half pot of spaghetti, only enough stir fry for two -- so here goes with the basic recipe. Remember that your taste will dictate the final spicing I am just giving you the basics.  

I used only the leg & thighs of the chicken for this soup since I didn't need the full chicken but if you are making a large pot of soup use the full chicken. The best soup stock comes from boiling the whole chicken bones and all. 

Recipe:

2 chicken legs and thighs yields around 1 1/2 to 2 cups chicken

1 c sliced onions

1 c celery (I like some of the leaves included)

1 c sliced carrots (I used rainbow for their color)

1 c sliced mushrooms

1 c roasted corn

2 medium red potatoes cubed with skin on

Chicken broth

Salt, pepper, celery salt, onion powder

Milk and 1/2 & 1/2. (You can use only milk if you wish)

In a 2 qt pan ( mine actually actually shows 2 qt/2 liters so it is slightly more than 2 qt). Place chicken pieces and cover with chicken broth (whichever you prefer), 1 t celery salt and 1/2 t onion powder. Approx 1 t salt and 1/2 t pepper. Boil until chix is tender. Remove chicken from broth and let cool while you cook the vegetables.

In a smaller saucepan place potatoes pour some of the chicken broth over to just cover. Boil till tender - about 10 to 15 minutes depending on the size you cut potatoes.

Reserve the rest of your chicken broth for later use. Clean 2 qt pan. 

Put 3 T butter in saucepan and start sautéing your onions, celery, carrots and mushrooms until tender. 

In a pint jar place 3 T flour fill with reserved broth. Shake to mix. This will be your base for the sauce. When vegetables are tender pour flour mixture into vegetables stirring to heat. Once mixture starts thickening pour in 1/2 c 1/2 & 1/2 and 1 c milk. Continue stirring. Drain potatoes and add to vegetables along with the roasted corn. Add boned and cut up chicken. Add enough of the reserved chicken broth to cover and/or to creamy consistency. Add more spices to taste and let simmer for about 20 min. This recipe made 4 hearty bowls of soup.

Thank you for stopping by!

3 comments:

  1. Sounds delicious, especially the adding of the roasted corn. Tom and I both like soup I will have to give this a try. Thank you for sharing the recipe.

    Celebrating the Dance.

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