We have entered the darkest time of the year — the time when it seems winter will NEVER END. This soup will help you get through, I promise. It is a tangy, bright riff on traditional chicken soup. Make it on a Sunday and have it for lunch all week. Let it simmer as you write. Sip it as you read over what you’ve written. Muse on revisions as you dunk in a hearty piece of toast and let flavorful broth drip off.
Let this soup nourish you.
Miranda’s Chicken Soup
- Meat pulled from a roasted chicken carcass (I often use the dark meat. You can roast your own chicken, or you can buy one from the store and pull the meat off that. Use as much or little as you like, but probably not less than 1 cup and not more than 2 1/2).
- Poulet glace gold demi glace (about 2 Tbs) – this is a jellied reduction of chicken stock, available at most grocery stores
- Olive oil
- 1/2 a large onion, diced
- 2 garlic cloves, minced
- 3-4 stalks celery, diced
- 2-4 carrots diced (depending on size)
- 2-3 Tbs chives, minced
- 1 Tbs butter + flour (just shy of 1/4 a cup), for a roux
- Curry powder (about 2 tsp)
- Fresh lemon juice (to taste)
- Salt & pepper
Roast a whole chicken (or buy a pre-roasted one) and pull the meat from the bone. Save as much (or as little) as you like for this soup.
In a large stockpot, heat olive oil (about 2 tbs) over medium heat. Add the onions and saute (do not brown). Add the garlic, celery & carrots and lightly saute till just warm. Add 5-6 cups of water and sufficient poulet glace gold to flavor and darken the broth (I usually start with about 2 tbs). Bring to a low simmer (do not boil).
Meanwhile, prepare a roux in a separate pan and cook until beginning to lightly brown and become fragrant (this means: melt your butter, then add flour and whisk, stirring as it bubbles and cooks). Add stock from the soup pan and whisk to bring to a nice, creamy consistency. Add curry powder and salt to taste. Incorporate the thinned roux mixture back into the soup (this will give the soup a nice body without making it actually thick).
Add the chicken meat to the soup and continue to simmer on low heat. Add salt, pepper, and lemon juice to taste. Finally, when the soup is as you like it, add the fresh chives.
This keeps (and freezes) well, so you can have it for lunches all week. I like to toast a piece of whole grain wheat bread to dip in the hot soup.