Chunky Chicken and mushroom soup

Chunky chicken and mushroom soup…

chicken soupWe are working, I hope, through the last of the days on end rain storms where even the worms drown in unforgiving driveway puddles…

IMG_7389 and unplanned driveway streams…

IMG_7390Goats are hanging near the doorway..

IMG_7398As well as the dynamic duo…

IMG_7397

We tried basic ditching to get a little immediate relief. They have a little bridge to cross.

IMG_7396So for days like this, chicken soup is still in order. But I wanted a soup with big chunky vegetables, mushrooms and meat. I started by cooking the chicken whole (and frozen) on a low simmer for about an hour. Next I pulled out the crock pot. I pulled the cooked chicken and strain the bits. Once cooled, I  pulled the meat off and put it in the fridge till day 2. Here comes the crock pot.

Chunky chicken and mushroom soup@ wendyellenthomas.comBones go in along with a couple carrots, celery tops, onion (or scallions if like me that’s all you have in the fridge), @ 4 bay leaves,  a wedge of lemon, peppercorns, and a couple cloves of garlic. Potato bits and mushroom stems are also a nice addition. I use all the liquid from cooking chicken and top off to about 10-12 cups liquid. It will sit on low for about 24 hours and fill your house with a savory, homey scent. It’s gold baby.

Chunky chicken and mushroom soup@ wendyellenthomas.com-2No dicing or cubing here. I want to know if it is a slice of carrot or piece of celery in my mouth. 1 large onion, 4-5 carrots, 4 stalks of celery.

Chunky chicken and mushroom soup@ wendyellenthomas.com-3Same goes for the mushrooms- 6-8 larger brown caps (small portobellos) and 8-10 larger shiitakes. Don’t forget how much they shrink.

Chunky chicken and mushroom soup@ wendyellenthomas.com-5And if you want to give your soup a little more flavor, I strongly encourage sautéing your veggies in olive oil first and seasoning them on their own.

Chunky chicken and mushroom soup@ wendyellenthomas.com-6And then add the liquid gold to the big pot of veggies and lift up the “suc”- the yummy brown bits on the bottom  (that you hopefully didn’t burn black:) with a spatula or spoon.

I have to admit after nibbling on the chicken for a day, I bought another split breast that I gently simmered in the 24 hour stock for only 30 minutes. So I essentially had 3 big breasts… keep it down folks.

Chunky chicken and mushroom soup@ wendyellenthomas.com-7About 4 cups largely shredded chicken in the end- mostly white meat. And of course these pieces still fit in your mouth. I don’t want to have to cut my soup into smaller pieces for god’s sake. Not that big!… Throw the meat in the pot.

And lastly, I added about ½ cup chopped parsley and seasoned the soup with salt, pepper and lemon. I wanted a simple, clean flavor and skipped any other herbs (rosemary, marjoram and thyme would be on another batch)

Chunky chicken and mushroom soup@ wendyellenthomas.com-4

We are all ready for a break of sunshine.

IMG_7392And dry soils…

IMG_7393But until then how about another bowl of chunky chicken and mushroom soup!

RECAP: Portions – About 8-10. One dinner and lunch for 2. Then dinner for 4 at the neighbors…. and still a little left for the freezer.

  • Simmer one  3-4# chicken (skin on for me) in water till cooked- about 1 hour. Fill water to about ½  up way around chicken.
  • Pull chicken and let cool. Strain liquid and place in crockpot. Add enough water to make approx 10-12 cups liquid.
  • Remove meat from the bones and place all bones in the crockpot.  Put meat in the fridge till day 2.
  • Add to crockpot- 2 medium carrots, 2 celery middle stalks w/ leaves, ½ onion, peppercorns (8-12 if you must count), 4 bay leaves (less if you want-  won’t make or break your stock), couple cloves of garlic. Anything else you feel moved to add to create flavor- mushroom and potato bits, parsley stems.
  • Cook on low for up to 24 hours for a dark, rich, healthy chicken stock. Pull a little cup out and add a pinch of salt to just enjoy on its own. Strain liquid. (Cook up another breast for more meat if you ate a bunch waiting for your stock! and for a heartier soup)
  • Cut up 3-4 carrots, 4 stalks of celery, 1 onion
  • Slice 6-8 large cap mushrooms, 8-10 large shiitake mushrooms
  • Sauté veggies in your big soup pot with a little olive oil and season to taste. Add 24 hour stock. 
  • Take your chicken meat and pull apart/shred into larger but mouth fitting pieces. Add to soup pot.
  • Chop ½ cup parsley and add to soup pot.
  • Season to taste with salt, white pepper and lemon 

Chunky chicken and mushroom soup@ wendyellenthomas.com-8Cheers,

WT

 

 

Buckwheat Crepes, Asparagus, Proscuitto,Gouda & Mornay

Buckwheat Crepes, Asparagus, Proscuitto,Gouda & Mornay

I’m coming through this time with what I had planned. Wonders never cease. And this time of year it seems the asparagus never cease! As I mentioned, we’ve got sweet little huts all over the village with green and white asparagus and strawberries.  In addition to the prolific stands, like three in a two block radius… brimming with freshness, we have loads of crisp spears and red fruits at the market four days a week! Today I’d like to feature…

Buckwheat Crepes, Asparagus, Mushrooms, Gouda, Proscuitto & Mornay

Chicken Soup with Glass Noodles

Chicken Soup with Glass Noodles

We enjoyed another light meal this week of chicken soup with glass noodles. We’ve had a few more smoothies, which I must mention because I forgot to put a couple photos on the last post. The smoothie and a very moving one of a glass of water with a lemon slice- don’t fret, I’ll add it too.  After pushing ‘publish’ last time, I had that sneaky little feeling I’d rushed it. I’m sure others have lingered in that moment. I re-read the post and thought, no  it’s looks complete… until this morning during our weight class at the gym. The one I actually like but still can’t wait to finish… the one that I’ve NOT done in TOO long so I’m having to pause after every sentence I type to let my arms rest…the one I tend to day dream through. This was when two photos flashed before my eyes. I was like dammit janet, you forgot those two photos yesterday. How these thoughts, memories float to the surface of the conscious, is beyond me. I have recently read some very interesting articles concerning some of the intricacies of how the brain works. Here are a couple from the NYTimes-

The Brain On Love and The Brain On Fiction

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