posted by Chefmom 07-14-99 10:40 AM
Chicken Soup
From the kitchen of Chefmom
1/2 bundle of celery,(a whole bundle cut in half crosswise, using top portion with leaves), rough chop
1/2 onion, rough chop
3 or 4 carrots, rough chop
4 -6 Boneless, skinless chicken breasts
Handful of fresh thyme sprigs or a lot of stems
1/2 onion, finely chopped (or one small onion)
Olive oil, about 2 Tablespoons
5 or 6 fresh carrots, cut in a dice or coins
1 (10 3/4 oz.) can Campbell's cream of chicken soup
Canned corn
Frozen peas
Your choice of starch: extra tiny egg noodles, homemade noodles, rice, dumplings etc.
Kosher salt in the end to taste
few twists of the white pepper (or black)
For Stock:
sautée (just to sweat) the onions, then add the celery and carrots.
Then add the chicken let it get golden on both sides. Add the water after everything had softened, and the chicken is golden on the outside.
Use enough water to cover generously.
Bring it to a simmer and simmer for about 2 hours.
Drain making sure you reserve the broth. Pick out chicken discard rest.
Cut the chicken into the size chunks you want and set aside.
Add oil to Dutch oven and sautée the onions until soft and just beginning to turn color add carrots and cut up chicken.
Sauté the whole thing until the carrots are starting to soften and the chicken is starting to brown.
Add the canned soup and the broth. Simmer until the carrots are tender.
Chicken Corn Chowder:
To make this a chicken-corn-chowder soup, add less of the stock. Or boil the stock down and concentrate it.
Then add a couple of cans of creamed corn, can of regular corn and some milk in the end.
Bring to a simmer and serve with dumplings.