# 14: Soup for the snow-bound

Seriously, we are snowed in.  I am looking out the French doors at a four foot snow drift.  No one would know that there was a garden path and kitchen garden under all this snow!

When will this ever melt?

After shoveling our a**** off and still not making a dent in the drive, I came in and made chicken soup.  I did stock up before the snow hit, so I was able to throw something together.

This is what I came up with.  I think it is worthy of keeping.

Chicken Soup with Veggie Noodles

Poach chicken breasts:
2 chicken breasts
2 cups chicken stock
2-3 garlic cloves, peeled
1 bay leaf
sea salt and ground pepper

Bring chicken in broth (with garlic, bay leaf, and salt and pepper) to a boil, cover and simmer 30 minutes or until chicken is tender and done.

Prepare veggies and rest of soup:
2 T. olive oil
1/2 onion, chopped
2 carrots, grated
2 stalks celery, chopped fine
1/4 t. gray sea salt
1/4 t. fresh ground pepper
1 Yukon gold potato, grated
juice of 1/2 lemon (about 1 T.)
32 oz. chicken stock
handful of dried shiitake mushrooms
1/3 c. dried julienned tomatoes
4 cipollini onions, peeled and quartered (I just threw these in to get rid of them!)
1 T. dried parsley (The freeze-dried kind is best.  Obviously, though, fresh is best.  Use it if you have it!)
salt and pepper to taste

Heat olive oil.  Add onions and cook for about 4 minutes until soft (do not brown).  Add carrots and celery, season with salt and pepper and cook about 4 more minutes.  Add potato and lemon juice and stir.

Add chicken stock, dried mushrooms, dried tomatoes, cipollinis, and parsley.  Stir.  Heat to boiling.

Remove chicken breasts from poaching liquid; strain poaching liquid and add to soup pot.  Chop chicken and add to pot.

When pot boils, reduce to simmer and simmer for 20 minutes.

I served this with some great herbed flat bread that I made yesterday.

I started to add noodles to this soup, but then the veggies looked so nice grated.  I used the grater attachment on my Cuisinart, so the potato and carrots came out in nice long strips.   I wish I would have had a lone zucchini to throw in.  (Hmmm—actually, I think I have some grated zucchini frozen in the freezer.  I will throw that in when I reheat this for tomorrow’s lunch.)
Chicken Breast on FoodistaChicken Breast

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