Craft in the kitchen: Soul Food

September 20, 2016

Craft in the kitchen: Soul Food

Sometimes the simplest things bring the greatest comfort. A cozy throw wrapping you in, just as the plot of you favorite TV show unravels, that cup of courage that has your back every early morning, or maybe a swirly serving of ice cream on a random weekday that makes it feel like you’re on vacation.

There are so many dishes and drinks that serve comfort, but today we are touting an unsung and often forgotten hero. One who usually swoops in when we have been struck by some virus or other. Often,at a time when our taste buds and appetite have gone into hiding and we are unable to savor all of its warm comforting goodness.

So without further adieu, un-congested passageways, and our taste buds in tact we want to reacquaint you with the trusty Chicken Soup.There is something about its salty broth, the sweetness of the carrots, and the smokiness of the chicken that truly comforts the soul. It is so easy to make and make well. Here is our current favorite way to cook it:

Ingredients :

  • 2 tablespoons olive oil
  • 1 cup carrots, peeled and sliced thin (about 1 1/2 large carrots)
  • 1 cup celery, sliced thin(about 2 stalks)
  • 1 cup sweet or yellow onion, peeled and diced small (about 1 medium onion)
  • 4 medium potatoes diced
  • 2 1/2 pounds skinless, boneless chicken breast
  • 2 garlic cloves, minced
  • 8 cups low-sodium organic chicken broth, a favorite of mine is Australia’s Own Organic chicken stock found in the Sultan Center
  • 1 bay leaf
  • Fresh thyme leaves
  • Fresh Rosemary
  • 1 teaspoon dried pizza seasoning (basically dried oregano, basil, and thyme mixed together) It can be found in any spice aisle. I personally love the one by Natureland
  • 1/2 teaspoon curry powder
  • Salt and Pepper to taste
  • 3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped
  • 1 tablespoon lemon juice
  • salt, to taste

 

Instructions:

 

  • To a large pot, add the oil and heat over medium-high heat to warm.
  • Add the carrots, celery, onion, and sauté until vegetables begin to soften
  • Pour the chicken broth, add herbs and bring to a boil.
  • Drop in the chicken and allow it to boil
  • Once done ( should take 30 mins for boneless chicken breasts) Take the chicken out, let cool and begin to dice or shred
  • In the meantime bring the broth back to a boil and drop in potatoes and cook until tender ( should take 10 mins or so)
  • Drop chicken pieces in and allow to simmer until ready to serve
  • Make sure to taste along the way and adjust seasonings as needed.

 





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