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“Warms You Twice” Herb-Roasted Chicken Soup


Tuesday, January 28th, 2014

Recently, I was in an art gallery, gazing at the vibrant colors and bold brush strokes which depicted movement in a bustling city, and I wondered, “How does the artist know when the painting is finished?” Perhaps, this is the same question I ask myself when I develop a recipe.  Each time I use one of the recipes I have developed to prepare a meal, I think about possible ingredients to add or change to improve the flavor.  The original version of this recipe, which was first posted on my website in January 2013, is an example of my “food tweaking”.  By using a portion of the meat from a purchased herb-roasted chicken and red pepper flakes instead of chopping canned chipotle peppers, I managed to prepare a savory pot of soup in less than half the prep time of the earlier recipe.
So…I guess one could say that this recipe is truly “new and improved”!

“Warms You Twice” Herb-Roasted Chicken Soup
(The red pepper flakes add a bit of extra heat to this hearty soup!)
Makes approximately 4 main dish servings

4 slices turkey bacon (my favorite is the Oscar Meyer brand)
1 stalk of celery, washed and finely chopped
1 large carrot (or 2 small carrots), washed, peeled and finely chopped
1 medium onion chopped (size of whole onion approximately 5 ounces; the onion peeled and chopped yields approximately 4 ¼ ounces)
1 ½ cups frozen corn, thawed (I prefer shoe-peg or white corn)
1 ½  teaspoons olive oil
1 15.5oz cannellini beans, rinsed and drained
1 cup (8 oz.) purchased garlic-herb roasted chicken, chopped into ½ inch pieces (I use meat from legs, wings, thighs for this soup and save the breast meat for another meal)
3 cups unsalted chicken cooking stock
1 cup water
2 tablespoons finely chopped fresh cilantro leaves (from 5 – 6 sprigs) or 1 ½ teaspoons dried cilantro
½ teaspoon fine sea salt
¼ teaspoons red pepper flakes
1 teaspoon Worcestershire sauce

Brown the turkey bacon in a large Dutch oven or stock pot. Remove the browned bacon, drain on paper towels and then chop finely. Wash and finely chop the celery, carrot(s), and onion. Add the olive oil to the bacon drippings in the soup pot and warm on medium heat.  Spoon the chopped vegetables and thawed corn into the oil and sauté until soft, but not browned, about 5 minutes, stirring frequently.  Stir the chopped bacon into the vegetable mixture to blend the flavors.  Add the rinsed and drained cannellini beans and the chicken to the pan and stir gently to mix with the sautéed vegetables. Gradually add the unsalted chicken stock and water, stirring to mix thoroughly with other ingredients in the soup pot. Finally, add the cilantro, fine sea salt, red pepper flakes and Worcestershire sauce, stirring to mix the spices and seasonings with the soup mixture.  Reduce heat and allow the soup to simmer, covered, for approximately 20 to 30 minutes. Serve with tortilla chips.

Note: I recommend allowing the flavor of the soup to “mature”, so I make the soup one day and eat it the next…or perhaps you could make it early in the morning and enjoy it for dinner that night.  Either way…it’s delicious!

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3 Responses to ““Warms You Twice” Herb-Roasted Chicken Soup”

  1. Dan Says:

    Perfect recipe for a cold, snowy night!

  2. Kathleen Says:

    Amazing what you’ve done to basic chicken soup! Can’t wait to try this.

  3. Rose Hood Says:

    Sounds totally yummy and perfect for this time of year! Thanks!!