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Mom’s Chicken Soup (Julie’s)
Jan 24th, 2016 by Alice

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Before all the broth is added (prettier, so you can see all the goodies), and after. Photo (c) attribution: Alice Enevoldsen

From Julie Enevoldsen

  • 2-3 Lbs Stew-able chicken
  • a little oil
  • 1 Onion
  • Enough chicken broth (unsalted) to fill your pot — about 12 cups? 2-3 boxes.
  • 1 head Celery
  • 1 medium package Baby carrots (Medium package)
  • 1-2 Lbs Small potatoes
  • 1 can Hominy or fresh/frozen peas
  • Fresh parsley
  • Fresh thyme
  • Fresh oregano
  • Black pepper
  • Flour or potato starch for thickening

Directions:

Saute chicken parts and chopped onion. Add chicken broth and cook until chicken is tender. Add diced celery, carrots, potatoes, and herbs: fresh parsley, thyme, possibly oregano, and black pepper. Sometimes Julie adds green beans or peas with just enough time to cook through (10-20 minutes)

Thicken the stew: Mix a little flour with cold water and stir into the simmering broth. Stir until thickened. How much? Not sure. You don’t want it really thick. Maybe 2-3 tbs flour for 4 cups broth? Add some, wait until it thickens, add more if needed.

This would work in the slow cooker. Probably about 4 hours on high, or better, 8 hours on low. Make sure the chicken is cooked through and the potatoes are soft.

This is the same recipe as the stew for Chicken and Dumplings.

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A big bowl of the tastiest chicken soup. Photo attribution: Alice Enevoldsen

I have a theory that everyone loves their own mom’s chicken soup recipe when feeling ill. This is true whether your mom opened a can of Campbell’s, or boiled up bone broth overnight and spiced it according to her own mom’s mom’s mom’s tradition.

Julies-Chicken-Soup-Pinterest

Mom’s Chicken Soup (Debbie’s)
Jan 24th, 2016 by Alice

From Debbie Gift

  • 1 gallon of water
  • 1 ¼ pounds chicken
  • 1 Tablespoon parsley
  • ⅛ teaspoon garlic
  • ⅓ teaspoon dried onion
  • 2 celery stalks
  • 2 carrots
  • Black pepper
  • ½ teaspoon salt

Directions:

Put it all in a pot and cook until the chicken is done and the celery is soft. If you have enough energy, chop everything into bite size pieces first.

This recipe would be just as effective in a slow cooker. Try 4 hours on high, or better 8+ on low, but make sure the chicken is cooked through.

I have a theory that everyone loves their own mom’s chicken soup recipe when feeling ill. This is true whether your mom opened a can of Campbell’s, or boiled up bone broth overnight and spiced it according to her own mom’s mom’s mom’s tradition.

The greatest thing about this one, is that you can make it by just tossing all the ingredients in a pot if you’re the sick one. No chopping needed.

Potato Corn Chowder – Slow Cooker Dump Meal
Jan 22nd, 2016 by Alice

From Alice

  • 1.5 lbs diced red potato
  • 1 package frozen corn
  • 3 tablespoons flour
  • 6 cups chicken stock
  • 1 tablespoon dried thyme
  • 2 teaspoons dried oregano
  • a couple shakes garlic powder
  • a couple shakes onion powder

For adding at the end

  • 3 tablespoons flour
  • 1 tablespoon fake butter, margarine, or other solid fat
  • ⅓ cup soy cream cheese
  • ¼ cup milk substitute of your choice, I used enriched soymilk
  • tiny pinch xanthan gum

Toppings

  • a few pinches crumbled bacon
  • a sprinkle of alder-smoked salt
  • scallions/chives

Directions:

Mix potatoes and corn with flour in the slow cooker. Add spices and broth. Cook 4 hours on high or 8 hours on low.

Optional final steps, but recommended:

Take cooked chowder (potatoes should be soft) off the slow cooker 30 minutes early, and put on stovetop. Once you have a good boil going, sprinkle in last 3 tablespoons flour and stir to combine. Allow to cook bubbling for at least 2 minutes.

In a separate pan over medium-high heat melt margarine and soy cream cheese, stirring constantly. Add xanthan gum and then slowly add the soymilk a little at a time. Once you have a thick cream about as thick as heavy whipping cream, pour that into the soup and stir to combine.

Dump Meal Version:

If you’re looking for the true “dump meal” version of this, skip all these last steps after the heading “Optional.” Consider adding ¼-⅓ cups of your heaviest milk substitute — an enriched soymilk or soy creamer at the very end. If it looks like it curdles a little with this, add a pinch of xanthan gum at the same time.

Eat:

Serve topped with bacon, chives, green onions, and/or alder smoked salt.

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