I’m so tired of winter, though I guess it’s safe to say I’m still acclimating to Boston winters after living in the Deep South for the last 20 years. Either way, Boston is cold & slushy this time of year, or we are all ready for a break. As a formal act of both rebellion and coping, I decided to make a rich, creamy winter soup and enjoy it thoroughly. And I did!
It seems like the suppers that take minimal measure of arrangement are generally the ones that my family appreciates the most. I could work in the kitchen for quite a long time making natively constructed moves, pot dish and crusty fruit-filled treat and afterward a couple of days after the fact serve oat for supper, and they’ll screech with equivalent – if not more – amuse over the oat.
You can check other creamy winter soup here
INGREDIENTS FOR CREAMY CHICHEN SOUP
Roasted Pastured Chicken-I used 2 Leg Quarters
7-8 Cups Organic Chicken Stock
1 1/2 Cups Organic Heavy Cream
3/4 Cup Sliced Leeks
2 Cups Portobello, Shiitake & Crimping Mushrooms–or whatever you have on hand or prefer
1 Shredded Carrot
2 Ribs Chopped Celery
Fresh or Frozen Asparagus
Salt & Pepper
Optional: 5-6 Cloves Roasted Garlic
If you like Roasted Garlic, it is fantastic in this soup. To roast Garlic, toss whole, peeled cloves in 1 Tbsp. Olive Oil, wrap in foil and roast in a 350* oven for 25-30 minutes. The cloves should be brown, and should smash into a paste quite easily.
This formula for rich chicken enchiladas contains a few things that cause a few people to turn up their noses, in particular canned dense soup and got dried out onions.
I realize a few people won’t utilize dense soup, in any event, venturing to such an extreme as to prepare a custom made adaptation before beginning their real formula, however I’ll open up a can quickly on the off chance that it will spare me 20 minutes of work.
It’s a touch of maddening, however once in a while I make it work for my potential benefit.
A valid example: A couple of days subsequent to Thanksgiving, when my longing to cook was nonexistent, I put some crude chicken bosoms into the slow cooker, spurted packaged grill sauce on top of it, and let it cook on high for five hours.
Come dinnertime, I put the chicken on a plate, gently destroyed (it was self-destruct delicate by that point) and served it close by more grill sauce, a serving of mixed greens and warmed pureed potatoes from Thanksgiving.
Carrots & Celery in 2 Tbsp.
2 Tbsp.. of Olive Oil. Slice Mushrooms, and then add to Leek Mixture. Add Chicken Stock and bring it to a boil. Cover the pot and let simmer for about 20 minutes to cook the Mushrooms down.
After the Mushrooms are cooked and have flavored the broth nicely, chop the Asparagus spears into 1″ pieces and add to the broth. Add shredded, cooked Chicken, Heavy Cream and 3 Tbsp. of Chopped Fresh Thyme. Add Salt & Pepper, to taste.
My family went insane for it – so insane I stressed there wouldn’t be sufficient chicken left over to use for another supper sometime thereafter. However, I wound up having barely enough to make an insane straightforward group pleaser of a supper only a couple days after the fact. Perfectionists, turn away.