Thursday, February 24, 2011

How to Stretch a Chicken (Part 3)--soup recipes

Part three of my "How to Stretch a Chicken" series is about soups.  I don't generally care for a lot of soups, so I don't have a lot of recipes for soups to share.  I tend to like thicker brews when I do, like a stew or chowder, so the chicken soup/stew recipes I have to share reflect that as well.

Chicken Stew with Dumplings
I love this recipe!  Since it is composed almost entirely of things from my garden (or my mom's garden) and leftovers, I can feed the whole family (usually with some leftovers) for about a dollar!
 2 tbsp butter
1 small onion, diced
2 carrots, sliced
1/4 cup fresh parsley
1 tbsp fresh oregano
salt and pepper to taste
5-6 cups chicken stock
1 cup peas (optional)
3 potatoes, peeled and cubed
2 tbsp butter
approximately 1 cup cooked chicken
3 tbsp all-purpose flour
1/2 cup milk
3 tbsp butter
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
3/4 cup milk

Melt first 2 tbsp of better in a large saucepan or stew pot over medium heat.  Add onion, carrots, parsley, oregano, salt, and pepper.  Cook and stir until the vegetables are soft.  Stir in the chicken stock and bring to a boil.  Add the potatoes and cook until tender but still firm.

In a separate saucepan, melt 2 tbsp butter.  Stir in the chicken and 3 tbsp flour.  Add the 1/2 cup milk and heat through.  Stir the chicken mixture into the vegetable mixture and cook until thickened.

Cut the remaining butter into the remaining flour, baking powder and salt with a pastry blender until the mixture resembles fine crumbs.  Stir in the remaining milk.  Drop dough by spoonfuls onto the hot chicken or vegetables in the boiling stew; do not drop directly into the liquid.  Cook uncovered 10 minutes, then cover and cook for 10 minutes longer.

Broccoli, Cheddar, Chicken, and Potato Soup

1/4 cup butter
1 onion, diced
2 tsp garlic powder
1/2 tsp ground white powder
2 cups broccoli (fresh or frozen, thawed)
4 cups chicken stock
2-3 potatoes, cubed
1/2 cup all-purpose flour
1 1/2 cup milk
approximately 1 cup chicken
8 oz cheddar cheese, shredded
salt to taste

Melt butter over medium heat in a stockpot or large saucepan.  Cook onion in butter until softened.  Add garlic and pepper; cook for 1 minute then stir in broccoli.  Stir in chicken stock and potatoes.  Bring to a boil until the broccoli is tender and the potatoes are soft, about 10-15 minutes

Meanwhile, whisk flour into milk until dissolved.  Stir into soup, stirring frequently until thickened.  Add chicken.  Reduce heat and stir in cheese until melted.  Season to taste with salt.

1 comment:

  1. Thank you for sharing, Chris! Can't wait to try these! :)