Tag Archives: Bone Broth

Soup of the Day: Cream of Chicken and Veggies, Cinda-Style

CreamofSoup

Soup. I just love soup. We often have it at least once a day. Even keeping in mind how much I hate “wordy” blogs that involve recipes, wherein the recipe sounds great but I have to scroll through screen after screen of ramblings and 542 photographs before I can get to want I really wanted in the first place – the ingredients list…..I have to take a few detours. Please forgive me.

For the love of soup, save yourself money and make your own broth! Meat-eaters, your chicken carcasses after serving a whole bird OR a package of pork neck bones, some chicken quarters, or any other meat still on the bones….throw it in a big old stock pot with some water, let it simmer on low for all day, overnight, then cool, debone, leave the meat in or separate it as a “meal starter”, but for goodness’ sake, keep the gelatinous fat on top! Many times you can return the bones to the pan after the first batch and make a second for “light broth”. Well, that’s great for us carniverous folk, but what about our vegan friends? Do you steam vegetables in a pan? Great! Save that water and freeze it. Instant vegetable broth! Viola! It’s free, no wasting money or good vitamins. Save it for making soup…like this one! (You can also use it to boil pasta or cook rice, make gravies or bread, etc.)

So….onto Soup of the Day!

Here’s what you’ll need:
3-4 T butter (don’t be afraid of butter, it’s better for you than margarine)
1-2 onions, chopped however your heart desires
2 cloves of garlic, chopped, or to taste
4 cups of broth of your choice
2-3 chicken breast strips
2-4 potatoes, diced
1 package frozen green peas (early peas are the best)
1-2 cups heavy sweet cream
2 T Dried or fresh mint, chopped
1 t ginger
1/2 t cinnamon
1/2 t nutmeg
pepper to taste

Add salt at the table instead of during cooking

Melt your butter in the bottom of your soup pan. I prefer my cast iron dutch oven. While that’s getting started, chop your onion(s) and garlic. Brown your onions and garlic in the butter, over low-medium heat. This may take awhile, your patience will reward you. While browning the onions and garlic, chop your potatoes.
When those onions are brown and smell wonderful, add your broth (cook frozen broth until it is liquid, if frozen broth is used) and then add your chicken breast, potatoes, and spices. Cook until the chicken is done thoroughly, and pull the chicken out to cut into small pieces before returning to the pan. While you are cutting up the chicken, add the peas to the soup. After you return the chicken to the pan, add your cream.

That’s all there is to it, you should have a very wonderful, tasty soup of the day.

Enjoy!