A Bowl of Soup

Just the sound of that is comforting isn't it? 

It's been a crazy week and the other day, I was trying to think of something for dinner that wasn't complicated and I could throw together with what I had on hand.   Chicken Soup popped into my mind and that was it, it was all I could think of.

I did have to stop at the store for the chicken and also picked up a nice crusty loaf of Rosemary Herb bread because, hey, why not, you have to have something to sop up those last bits of broth at the bottom of the bowl that you can't get with the spoon.

So, here is how I made it.  (Now, forewarning, there are no measurements here and most are guesstimates so don't get mad if you are a very strict, measure everything kind of person.  There will be recipes here in the future with actual tablespoons and teaspoons and cups but not for this one.  Comfort food just needs to come together, it can't be predicted and precise - it needs to be made from the heart.)

Take a little olive oil - enough to just barely coat the bottom of a pot and add 2 half chicken breasts on the bone patted dry.  Dry the chicken so the oil doesn't splatter when you put the chicken in. Sear the chicken well on both sides.  Remove the chicken from the pot to a plate.  Add diced onions and garlic - as much or as little as you like.   I used a small onion and 3 cloves of garlic.  Saute them around a little until they start getting soft.  Add some white wine - gotta have the wine, remember my last post? How much?  A couple glugs or I guess about 1/4 cup.  Cook about a minute or so.  Then add the chicken back to the pot and pour in about 6 cups chicken stock. (If you don't have the stock, add water, the stock will give it a richer flavor though.)  Heat the chicken stock to a slow simmer, then add your veggies.  Now this is where you can get crazy!  Add any kind you want! I cut up a redskin potato, 4 peeled and cut carrots and celery.  I let that cook about 15 minutes or until the potatoes started to get tender and the chicken is cooked. (use your meat thermometer and check the  chicken-when it hits 165 degrees, its done).  Take out the chicken, pull it off the bone, and throw the meat back in. Then I added cut up zucchini, mushrooms and a dekerneled ear of corn.  Throw in some salt and pepper and let the party come together!  In a separate pot, I cooked some pasta to add but you could leave it out, otherwise, add some cooked rice. I finished it with some chopped fresh parsley and basil from the garden and some grated fresh Parmesan cheese.  Oh, and I added some red pepper cuz I like it spicy!

And, in the meantime, while it was cooking, I did homework with the kids, set the table, went for a bike ride, etc.  With this kind of soup, you can just let it simmer.  It doesn't require a whole lot of attention.

Now, if you don't have the chicken on the bone, you can use chicken breasts or tenders, just reduce the cooking time on the chicken.  If your not a fan of the bird, leave it out and make it a vegetable soup. If you don't have fresh veggies on hand, throw in a bag of frozen.  There are so many variations.  Don't try to over complicate it - substitute with what you like.  That is what cooking is all about, taking a basic recipe and making it your own.  It's your kitchen and your soup, add what you want, the food police aren't coming.  They are home having dinner.