With the cooler winter weather approaching, a nice pot of homemade soup is sure to please your family. Soup truly is a comfort food. We reach for it when we are feeling ill, have a chill, or just need something to soothe our souls. And what better to accompany soup than a nice slice of warm, homemade bread. The two are inseparable. And together make a complete meal.
When Dan asked me to put together a newsletter on soup and bread, memories of sitting at my mother’s kitchen table came flooding to mind. She could make soup out of just about anything; for some reason it was always delicious. I always knew it was soup day whenever mom made bread in the morning, or cleaned out the fridge.
Soup comes in as wide of a variety as bread does. Both can be made to fit any occasion and always seem to be a crowd pleaser. From simple chicken noodle soup served with white bread and butter to crab bisque served with pepper cheese biscuits; you’re bound to find a favorite.
10 oz. can condensed cream of potato soup
8 oz. can stewed tomatoes with green peppers
1/2 cup half and half
1/2 cup frozen imitation crab (surimi) cut into 1/2" pieces
1 bay leaf
dash cayenne pepper
Combine all ingredients in medium saucepan and mix. Cook uncovered over medium heat for 5-8 minutes unti thoroughly heated. Remove bay leaf before serving. 6 servings
1 gallon water
1 (4 pound) whole chicken, cut into pieces
1 large onion, peeled and halved
3 bay leaves
10 whole black peppercorns
2/3 bunch celery, leaves reserved
1 pound carrots
3 tablespoons chopped lemon grass (optional)
1/4 cup chicken soup base
1 pound carrots, peeled and sliced
1/3 bunch celery, chopped and leaves reserved
1 (8 ounce) package dry egg noodles
Place chicken and water In a large pot over High heat and bring to a boil. Reduce heat, cover and simmer, skimming fat as needed, 30 minutes.
Place whole, peeled onion, bay leaves, peppercorns, whole celery, whole carrots and lemon grass in the pot and simmer, covered 1 hour.
Strain broth and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces.
Return strained stock to pot over high heat, and stir in chicken base, chopped celery and chopped carrots. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender.
Chop celery leaves and stir into pot with the noodles. Simmer until noodles are cooked, about 10 minutes more. Stir in chicken and heat through.
* DVO welcomes your kitchen hints and cooking or nutrition questions! Email us and we'll post your hints and Q/A's in upcoming newsletters! *