“Do you have a kinder, more adaptable friend in the food world than soup? Who soothes you when you are ill? Who refuses to leave you when you are impoverished and stretches its resources to give a hearty sustenance and cheer? Who warms you in the winter and cools you in the summer? Yet who also is capable of doing honor to your richest table and impressing your most demanding guests? Soup does its loyal best, no matter what undignified conditions are imposed upon it. You don’t catch steak hanging around when you’re poor and sick, do you?”
– Judith Martin (Miss Manners)
Poor and sick or rich and healthy, hearty chicken soup is a must-have on cold winter nights. Here are two recipes to try, both found in our very popular Lehman’s 55th Anniversary Cookbook:
Chicken Barley Soup (Julie Yoder)
6 c. chicken broth
1 1/2 c. diced carrots
1 c. diced celery
1/2 c. chopped onion
3/4 c. uncooked barley
2-3 c. cooked chicken, diced
1/4 tsp. black pepper
2 T. chopped fresh parsley or 2 tsp. dried parsley
Combine all ingredients except parsley in a large stockpot. Cover and bring to a boil. Simmer, covered, for 1 hour. Stir occasionally. Stir in parsley just before serving.
Chicken Corn Chowder (Gloria Kaufmann)
6 slices bacon
1 lb. cubed chicken
1 c. finely chopped onion
1 c. diced red bell pepper
4 cloves garlic
4 1/2 c. chicken broth
1 3/4 c. red potatoes, cubed
2 1/4 c. frozen corn
1/2 c. flour
2 c. milk
1 1/2 c. grated cheddar cheese
Fry bacon in soup pot until brown and crispy. Remove, crumble and set aside. Cook chicken, onion, bell pepper and garlic in bacon drippings. Add broth and red potatoes and bring to a boil. Cover and reduce to medium heat. Simmer until potatoes are tender. Add corn. In a dry bowl, mix flour and milk until smooth. Slowly add flour-milk mixture to soup mixture. Bring to a boil over medium-high heat. Simmer 10 minutes. Stir in cheese. Top with crumbled bacon and serve.
You mean soup has recipe’s ? I just toss stuf in a pot and taste/adjust as needed. !!