Skip to content

the best chicken soup YOU have ever made (in less than 40 minutes)

November 11, 2007

this is my favorite chicken soup recipe, i use basic methods–but it makes all the difference. my mother used to make homemade chicken soup, but i never liked it as much as canned because it seemed light on flavor and watery, the secret is the roux (mixture of flour and fat). i make my roux with equal parts of olive oil and flour, but you can use almost any fat . . . traditionally butter is used.

for every four cups of chicken broth you will need:

  • 1 chicken breast
  • 1 large carrot
  • 2 celery sticks
  • 1/2 medium onion
  • 1 clove garlic
  • 4oz. mushrooms (i use pre-sliced to save time)
  • 1tbs olive oil or butter
  • 1tbs flour
  • poultry seasoning to taste

in a small sauce pan add the whole chicken breast and cover with cold water, cook on med/hi covered until the water boils, then turn off the burner.

coarsely chop onion, carrot, celery, garlic. slice the mushrooms (if you use whole).
in a large pan, over medium heat add the fat and flour, stir until it’s not lumpy. add the onion, celery and carrot; cook until onion is almost transparent.

add the broth and mushrooms, turn the burner up to med/hi.

remove the chicken from the smaller pan, and cut into chunks (don’t worry if it is not cooked all the way through, it will cook in the soup). add the chicken.

taste the broth and add poultry seasoning and salt and pepper to taste. i also like to add a bit of fresh thyme from my herb garden. because some of the water cooks out of the broth in the pan i will also add a 1/2 cup or so of the water i boiled the chicken in.

cook until mushrooms are tender.

serves 2 people 2 bowls with leftovers for 1.

8 Comments leave one →
  1. liz permalink
    November 11, 2007 6:48 pm

    now I really can’t wait to come home…there better be some left!

  2. jvalways permalink*
    November 11, 2007 7:57 pm

    i also made a pepperoni roll, but it got a little overcooked because i was paying too much attention to the soup.

  3. November 14, 2007 1:49 am

    Wow! I have been looking for a really good chicken soup recipe for ages and I can’t wait to try this one. A pianist friend is visting this weekend: four meals needed in all. I will try this for one of them. Thanks.

  4. November 21, 2007 1:58 am

    Weekend did not go quite to plan. I wanted to make the chicken soup for Sunday supper. But I made traditional English roast lamb for lunch. Our visitor, Mary, is over eighty and we invited another friend, Hermione, also over eighty to join us for lunch. It turned out that in the 1970/80s Mary ran a series of concerts and Hermione, who, at the time, lived in a different part of the country, used to go. Not only that, their daughters used to go to the same school. So we had a lively time.
    The result was we all ate far too much roast lamb and roast potatoes and no-one wanted to eat much for their supper. There were also week-end left-overs that Jenny and I ate on Monday.
    So I did not make the chicken soup till last night. It was delicious. And quick and easy to make. I bought far too many mushrooms so, as well as slicing, them I chopped up the rest in a grinder and added those. It gave it an extra mushroomy flavour. I always make at least double of this kind of recipe. So we will have it for our supper tonight again. Very often the flavour matures and it is even better second time round. Next time I might try adding cream.

    Thanks for a great soup.

  5. November 23, 2007 12:17 pm

    I left the soup for a couple of days and then had it again. Flavour even better than the first time. I have a friend here from Australia. I haven’t seen him for years. He flew in via Bangkok and was 24 hours late because of a broken plane. I had forgoted he doesn’t eat “fungi”. He picked out all the mushrooms he could see and enjoyed it despite the ones he couldn’t see and despite the fact that he had not slept for 48 hours.

    Thanks again.

  6. jvalways permalink*
    November 23, 2007 12:36 pm

    i am going to make more soup this weekend with some of our thanksgiving dinner leftovers. turkey with dumplings made of leftover stuffing.

    i’m glad you like the recipe, tell me if you do anything new with it, i like to mix it up.


  1. thanksgiving leftover soup « hip to code
  2. starchy unpleasantness «

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: