Tuesday, February 15, 2011

Posie Gets Cozy

 Yum I love reading this section about the curried chicken soup recipe, really thinking that this one will be added to our rotation soon if Hubby likes how it tastes. Me, hmmm I pretty much am guaranteed to like anything with curry in it. Also check out the no- knead bread recipe she links too, also very yummy and easy. I have made it myself several times.

Posie Gets Cozy

Every few weeks I've been roasting four bone-in, skin-on chicken breasts (like Ina taught me). I shred the meat and freeze it in separate portions, then make stock from the bones to freeze, as well. I have become someone who has homemade stock in the freezer now. And shredded chicken, ready to go. This has been a really welcome addition to the pantry (the frozen pantry) on nights when I couldn't be less inspired to cook. It's also kind of nice when you when you're somewhere in between: craving something, but feeling lazy. The original recipe for the Silver Palate curried cream of chicken soup has you cooking a whole chicken, waiting for it to cool, etc. This is my version of that, which relies on freezer-pantry stock and shredded chicken. It gave me time to bake another loaf of the no-knead bread.
Curried Cream of Chicken Soup
4 tablespoons butter
2 yellow onions, finely chopped
3 carrots, peeled and chopped
2 tablespoons yellow curry powder
5 cups chicken stock
1 handful of parsley, chopped
1/2 cup long-grain brown rice
1 cup (or so) of shredded chicken
1 cup of frozen peas
1 cup half-and-half
Melt the butter in a large soup pot or Dutch oven. Add the onions, carrots, and curry powder and cook over low heat, covered, until vegetables are tender. Add the stock, parsley, and rice. Bring soup to a boil, reduce heat, and cover; simmer until rice is thoroughly cooked, about 30 minutes. Pour the soup through a strainer and be sure to save the stock. Put the solids back into the soup pot, add 1 cup of the stock, and puree everything together with a hand-blender. (If you don't have one you can run it all through the food processor in batches.) Add the remaining stock to the puree along with the shredded chicken and peas and heat everything through. Add half-and-half, heat through again, and season with salt and pepper.


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