Homemade soup recipe

Kristin's Kitchen
Tuesday, 04 November 2008

Sure, many people buy canned soup during the cold, winter months. It’s fairly affordable, convenient and quick, and can even sometimes taste good these days.

Companies like Progresso and Campbell’s have truly improved. Canned soups are now more flavorful with more vegetables and pasta. They are also now offering what they call “heart healthy” selections, which are lower in sodium and fat.


But, imagine opening that can and pouring its cold, pre-packaged and processed contents into a bowl to zap in the microwave. Do any of us really know what is in that soup to make it last so long in a can?

Not unless we read the label. But, I would bet a very small percentage of people who buy canned soup are actually thinking about it. They are only thinking it is their next meal, as it will allow them to slurp down something hot within a few minute’s time.

Now imagine how it would taste if the cook knew exactly what he or she was putting in the pot to simmer to create this savory concoction we call “soup.” Each and every ingredient enhances the flavor as the preparation continues. The garlic and onions are sautéed to a buttery golden brown, the broth is poured and the vegetables are chopped fresh.

My mother and I found a homemade soup recipe on one of my visits this year in a magazine, and she asked me to make it for dinner for our immediate family, who were visiting. Everyone seemed to enjoy it because the flavor was recognizable, but not too strong or favorable to a specific ingredient.

Chicken Creole Soup
2 tablespoons butter or margarine
2 medium onions, coarsely chopped, about 1 cup
2 medium stalks celery, coarsely chopped, about 1 cup
1 medium green bell pepper, coarsely chopped, about 1 cup
2 teaspoons finely chopped garlic
2.5 pounds boneless, skinless chicken breasts or thighs, cut into one-inch pieces
One-quarter cup all-purpose flour
2 cans (14.5 ounces each) diced tomatoes, undrained
4 cups reduced sodium chicken broth
2 cups water
1 cup uncooked regular long-grain white rice
1 teaspoon salt
One-quarter teaspoon ground red cayenne pepper
2 dried bay leaves

Directions:

1.In a five to six quart Dutch oven, melt margarine over medium-high heat. A large pot will work, as well. Add onions, celery, bell pepper, garlic and chicken. Cook seven to nine minutes, stirring frequently, until onion is softened.


2.Stir in flour. Cook five to six minutes, stirring constantly, until flour is light brown.


3.Stir in remaining ingredients. Heat to boiling. Reduce heat to medium-low. Cover and cook for 15 to 20 minutes. Stir occasionally until rice is tender and chicken is no longer pink in the center. Remove the bay leaves and serve.

I will admit this soup might be a bit more of an undertaking than some are willing to take on. But, experimentation never hurt anyone. Wake up on a lazy Saturday or Sunday one weekend and spend the morning preparing the soup.

Then, let all the contents of the pot work their magic. Let it simmer as you go about the rest of the day. Once that aroma hits your nose, you just might be hooked.

Get a warm blanket, your favorite movie and some crackers for garnish. You’re set to go!

Source: theapp.appstate.edu