I promised my cousin Bruce that I would post more recipes – maybe a recipe from my own cookbook, Mom’s Recipes, once a week. Well, now it’s the last week of January and I haven’t posted one single recipe! Sorry Bruce…… So today’s post is dedicated to you.
It’s been bitterly cold this week with temperatures dipping down to -41C (-42F) with windchill. I made cold weather comfort foods like soup, roasted Chicken, and Goulash. Soup is one of those amazing things to eat with so many variables that each time I make it, the taste and composition is different.
Today’s soup recipe is a variation of my Chicken Noodle Soup on page 20 of my cookbook, Mom’s Recipes. It’s kind of a Chicken-Vegetable Soup a.k.a. using up all the week’s leftovers by making a soup. I’ll list the entire ingredients at the bottom of the page. First off, earlier in the week, we had roasted chicken thighs with roast carrots and onions thrown in the pan. In addition, I baked a butternut squash (organic from my summer garden) along side on a tray – cut in half with the seeds scooped out (and saved for starting more squash plants for this summer’s garden) then placed inside up with a bit of water inside the scoop, then covered. Of course, we also had mashed potatoes and homemade gravy. I save the ‘potato water’ in a glass bottle in the fridge from all the potatoes I boiled all week long. After dinner, I put the chicken bones in pot of water with about a tablespoon or less of white vinegar (this helps bring out the marrow, I’m told) and boiled them for at least an hour. After this chicken broth cooled down, I added it to the bottle of potato water. All week, after supper, I saved leftovers in a glass container (I dislike plastic) so by today I had a 7 cup dish of cooked veggies like corn, mashed potatoes, carrots, onions, squash, and chicken as well as a liter of chicken broth/potato water.
Thanks to my daughter-in-law Jeanette, I discovered the secret to really tasty soup: fresh herbs especially Thyme. I tie up a bundle of thyme, rosemary, and a sprig of parsley with some thread and add it to the soup liquid plus more water to fill up the pot and then add all the rest of the leftovers, making sure I mash up the squash and potatoes. Add some freshly ground pepper and salt and just let this amazing smelling soup simmer on the stove all afternoon. This is an easy recipe for busy families with young children as it can be made in spits and spurts of time over the course of several hours. Of course, I ‘taste test’ it every once in a while ……….. yummmm. After it’s done, I take out the bundle of herbs and compost them. Remember, this ingredients list is fluid (pun intended lol) and can change. Last week I didn’t have any leftover potatoes or squash or even chicken so I just added some rice. My soup can be stored in a glass bottle to be eaten later during next week.
Today’s soup was simmered on my wood cookstove because it was already heating up the house not because the flavour was any better (except in my imagination). Thanks to my daughter-in-law Jeanette, I’ve learned not to be afraid of making soup! And the most important ingredient she introduced me to was Thyme – it gives soup that delicious ‘soup taste’.
Chicken Vegetable Soup Recipe
Leftover Vegetables and meat, amounts don’t really matter
Herbs: Thyme, Rosemary, Parsley
Additional water, if needed
Salt (1 tsp or whatever) and pepper
*Last year at this time, I blogged about “My Technology Timeline” and “Home Sweet Home“.