They’re calling for a “wintry mix” here in the Carolinas this week which translates to: we’re going to maybe get a tiny bit of snow and it’s going to be 30 degrees so everything will shut down. I love the south but they sure do exaggerate a lot around winter time, but in their defense they just aren’t prepared for winter weather since it’s usually pretty mild around here. In preparation for the cold that’s coming I wanted to share a favorite soup recipe that I had previously posted on my photography blog.
Everyone in my house gave it a thumbs up and it’s full of good for you stuff instead of all the junk in canned soups.
It may seem like a long list of ingredients, but don’t be intimidated because it’s very simple to put together and you can prep your veggies while the chicken is cooking.
[Recipe for this Chicken Vegetable Soup at the end of this post]
– 1 whole chicken, quartered
– 1 T butter
– 5 cloves of garlic, peeled & sliced
– 1 yellow onion, diced
– 2 Tflour
– 3 whole carrots, peeled & diced
– 3 stalks of celery, diced
– 1 large zucchini, halved & sliced
– 1 green pepper, diced
– 2 quarts chicken stock or broth
– 1 1/2 tsp basil
– 1 1/2 tsp thyme
– salt to taste
– 3/4 cup cream
In a large saute pan over medium high heat, cook the chicken in the butter until skin is brown and chicken is cooked through. Remove the chicken and set aside to cool. Reduce the heat to medium. In same pan, add the garlic and onions and saute until garlic is browned. Add the flour to the pan and stir briskly to make a roux (it will not be smooth).
[ Recipe adapted from Colored Egg Homestead ]