With all this snow, I have been cooking up a storm.
I have been making batches of soup in especially large quantities. Some are old favorites that make my tastebuds sing with joy in the memory. Some, like this one, are merely a result of food we have on hand. I routinely begin a soup day in strong consulation with my favorite soup book:
I bought this as a gift for B… a really long time ago. Even she said the other week, geez, I think that might be the most use we have ever gotten out of a cookbook. So true, this thing was worth every penny! (and note to self, who can I buy this for??)
Chicken + Potato x 2
(adapted from the Big Book fo Soups and Stews)
6 cups chicken/turkey stock
4 medium sweet potatoes peeeled and chopped
3 carrots, chopped
2 medium potatoes (I used russet, but I bet red would be great too!)
1 onion chopped
2 cloves garlic, minces
1 teaspoon dried thyme
1 teaspoon salt
2 1/2 cups cubed cooked chicken
salt and pepper to taste
In a large soup pot over high heat, combine all ingredients except the chicken. Bring to a boil. Reduce to medium-low heat and simmer while covered until veggies are crisp, approx 15-20 min. Add chicken and simmer, uncovered for an additional 10 minutes.
Ladle into bowls with salt and pepper to taste.