Guest Post: Chicken Stoup

I think Punxsutawney Phil is in cahoots with Mother Nature & Old Man Winter.

And with all this winter weather hanging around, I feel the need for something that makes me feel warm and toasty inside — yummy comfort food! Whether it’s just rainy or snowy or just plain cold out, one of my favorite things to make is chicken soup. Although, I end up putting in too many yummy things in and it ends up being more of a cross between stew and soup – STOUP!

My recipe is more of suggestions than preciseness. I cook like an old lady – a shake of this, a dash or two of that… taste… a shake and a dash more – and don’t necessarily have exact measurements.

So what do you need for chicken-barley soup (or stoup, whatever it comes out to be)?

  • Some chicken stock (sometimes I add in veggie stock as well, depends on how much I want to make)
  • Chicken
  • Mirepoix mix (or chopped onions, carrots & celery)
  • Mixed veggies

clip_image002

  • Barley
  • Spices (below are ones that I use, but my favorite is poultry seasoning)
  • Salt & Pepper
  • Chicken bouillon
  • A BIG pot

clip_image004

clip_image006

Once you have all your ingredients, put the pot on the stove and add in your chicken stock, chicken and cut up veggies.

I had extra carrots & onions in the fridge, so I cut those up and added them in as well. I LOVE fresh carrots in soup!

Turn your stove on and let the soup start cooking!

clip_image008clip_image010At this point I also start to add in the barley (I usually put in about a cup or so, it just depends) and my spices. You can also add in a bay leaf if you have one too.

clip_image012

Let the soup come to a boil and then you can cover and let it simmer.

clip_image014

One thing I do often with my soup is taste it and add in different things I need to make it taste just right.

So after the soup has been simmering for a while and the chicken is cooked through, you can taste it to see if you need any bullion/seasoning. I get Trader Joe’s Savory Broth Chicken Flavoring sometimes an add that or regular chicken bullion. Add the flavoring until your soup tastes right. Sometimes I add in some more spices at this time, particularly poultry seasoning. Sometimes I add in some water, depending on the taste and liquid to solid ratio. Soup vs Stoup – whichever you prefer!

Once I let that simmer for a bit longer and taste it to make sure it super yummy, I take out the chicken to shred it, put it back in the pot, and add in my frozen veggies to cook for a bit.

clip_image016

clip_image018Let the soup cook for a bit more. Make sure that the barley and frozen veggies are cooked and that you’ve fished out the bay leaf if you’ve added it in.

This yumminess is almost ready!!!

clip_image020

I like to make chicken soup when I don’t feel well or am a little homesick. It reminds me of my Mom, her cooking and teaching me how to cook.

If I would be off from school and she had to work, I’d find a note in the kitchen with directions on how to start dinner for that night.

Usually it takes me about 2-3 hours to cook my soup. I like to let it simmer and the smell fill up my kitchen.

Now it’s time to ladle out a BIG bowl of wholesome goodness and enjoy!

clip_image022

Tonight I paired my stoup with a salad full of fresh veggies and some balsamic vinegar dressing. Mmmmmmmmmm – Perfect for a cold winter’s night.

Enjoy!!!

Now I wonder how much Phil got out of his deal from Mother Nature & Old Man Winter for six more weeks of winter.

—–

 

Thanks Ange!

3 comments

  1. theres something so soothing about warm chicken noodle soup in the dead of winter!

Leave a Reply

Your email address will not be published. Required fields are marked *