Chicken Soup For Those Cold, Blustery Days
Fall has arrived and winter is right on its heels. Eating out or food delivery is nice on occasion, but gray days and colder temperatures make one want warm and delicious home made meals. Soups, stews and chilies are a favorite at this time of year. Nothing makes the mouth water more than walking into a home that is filled with the delicious aroma of a cooking soup or stew.
One of our favorites is chicken soup, using a recipe that has been in my family for years. It is easy to make, smells great while cooking, and feeds the entire family with some leftovers for later.
- 2 leeks, washed and sliced
- 2 stalks celery, washed and chopped
- 1 medium onion, chopped
- 1 T. butter or margarine
- 1 T. olive oil
- 1 box (32 oz.) chicken broth
- 6 chicken thighs, bone in
- 2 sliced carrots
- Salt and pepper, to taste
- ½ tsp. Italian seasoning
- 2 medium potatoes, peeled and cubed
- 4 oz. sliced mushrooms
- 1 c. frozen mixed veggies
In a Dutch oven, sauté leeks, celery and onion in butter and olive oil until onion is translucent, about three minutes. Add chicken broth, thighs, carrots and seasonings. Bring to a boil then simmer for one hour. Remove the chicken thighs and then remove the skin and de-bone. Return the bones to the pot. Cube the meat and set aside (throw the skin away, or give to the dog for a treat!)
Add potatoes, and mushrooms to the soup. Simmer until potatoes are done (45 minutes to one hr). Remove bones, add frozen vegetables and cubed chicken, let simmer for 15 minutes. (For a change try adding a can of stewed tomatoes.)
Serve with hot corn bread. Wonderful!
There will of course be nights when you want to go out to eat, and other nights when you don’t want to cook or go out to eat. Food delivery is great for those lazy nights, but nothing beats a home cooked soup or stew.