I get so excited for fall! Since we are moving into that time of year, how appropriate to begin the season with a piping hot bowl of Chicken Soup. One of my favorite things to do on a fall night is to open windows, start a fire, and fill the house with the aroma of this fantastic soup.
Our home was the perfect place for fellowship and comfort. It was a tranquil place on an acre of land where you could walk outside at night and not hear a sound. It’s the place, my daughter, Lauren and our yellow lab, Spencer grew up and I learned to be at peace with God’s timing and the heart of serving family. It was so unique and I don’t think I could ever replicate it anywhere; a season I will carry in my heart always.
One of the best parts of creating a special meal is a beautiful elegant table. No, there weren’t any guests coming over…just our family. We could share a bowl of this tasty soup around a candlelit table with beautiful napkins and dinnerware and feel like we were out to dinner! Try it sometime… your family will love it…
I like to make my chicken soup with boneless skinless breasts. It cuts down on the amount of fat but I have found a way to braise the chicken for flavor before adding it to the soup. Other key ingredients are fresh herbs of which I have a container garden on the patio. Fresh herbs really lend to a flavorful bowl of soup. Use fresh whenever possible.
Heart and Soul Chicken Soup…
½ stick of butter
4 sticks celery chopped
2-3 Whole Carrots chopped
1 Whole Onion chopped
3 gloves garlic
1 Sprig of Fresh Rosemary
2 or 3 stalks of Fresh Basil chopped
1 teaspoon of Dry Thyme
2 tablespoons of white wine
4 Boneless and Skinless Chicken Breasts (organic if possible)
Chicken Stock made day before
Chicken Stock…boil boneless and skinless chicken, add olive oil, salt pepper, 1 quart of fat free, less sodium Swanson Chicken Stock , 1 cup of white wine. Let chicken stock boil, and place stock in an airtight container in the fridge overnight.
Add ½ stick butter to frying pan on medium heat. When butter is melted, add onion, celery, carrots, rosemary, basil, thyme, salt, pepper and garlic. Fry chicken breasts from stock in onion and herb base until the meat is white all the way through. Turn heat up to high for 2 minutes and add white wine to braise and brown. Let the wine cook out and turn the heat off immediately. I like to take a small frying pan lid and place it down in the pan to cover the chicken to trap the flavor and give it a good browning. Take the lid off after about 5 minutes and take the chicken breasts out and pull apart with a knife and fork; add to chicken stock. Scrape onions, herbs and drippings into the chicken stock. Add rice, egg noodles or Ditalini when serving. Add pinch more Salt, Pepper, wine or stock to taste if needed. Add some biscuits and you are ready to settle into comfort.