Monday, June 8, 2009

Chicken Soup, Revisited

The recipe below is my rendition of chicken soup. The original idea came from this blog post, and my soup recipe was derived from this recipe. Alter as you so choose, and enjoy!

- 2 lb red potatoes
- 4 oz cream cheese
- 4 Tbsp unsalted butter
- 1 rotisserie chicken
- 1 head (is that what you call it?) of celery, sliced. You know, a bundle.
- 1 bag of carrots, peeled and cut into rounds
- 2 onions, diced
- 8 cups chicken broth
- 4 cups water
- 3 Tbsp olive oil
- 1 tsp dried thyme leaves
- 2 Tbsp crushed garlic
- 1 bay leaf

1. Separate chicken meat from skin and bones. Reserve meat.
2. Bring broth and water to simmering over medium heat in a large pot. Add skin and bones. Reduce heat to low, cover and simmer for at least 60 minutes.
3. Strain broth through a fine colander into a large bowl. Discard skin and bones.
4. Return soup pot to burner on medium heat.
5. Add oil, carrots, onion, and celery. Saute for 20 minutes, until soft.
6. Add chicken, broth, bay leaf, garlic, and thyme. Bring to a simmer.

1. Wash potatoes.
2. Place potatoes in large pot. Cover with water. Generously salt.
3. Allow potatoes to boil until cooked through.
4. Strain potatoes.
5. Add butter, cream cheese, and strained potatoes to cooking pan. Beat with a handheld blender for 10 minutes, or until all lumps have been removed. Add more butter or milk as needed until desired consistency is reached.

1. Throw a large whollop of potatoes in the bottom of a bowl.
2. Cover with soup.

*Could someone get back to me about the proper name for a hunk of celery?