This is my math equation for the day. Chilled to the bone=Cream of Chicken Soup. Since the home school Hubs and kids are always working on math when I get home from work I figured I needed my own math equation.
As I was walking home from work I became chilled to the bone. It did not look very cold outside but once I started my trek home I realized that it was indeed quite cold.
When I hit my front door I had the whole body shivers. You know the ones where your whole body shakes and the shivers have taken control of you and you just kind of rattle.
I discard my shoes and go directly to the freezer and pulled out some frozen chicken breasts. These are the kind that are quick frozen and can be baked without de-frosting. I turned on the oven to 425 degrees and let it warm up. I baked the chicken after giving it a good covering of olive oil, italian seasonings, sea salt and cracked pepper and a dash of lemon juice. While the oven was warming I assembled and diced celery, carrots and onions. Fresh garlic, parsley, thyme and heavy cream were also ready on the counter. I grabbed some of my most yummy ever chicken stock from the fridge. Deep in color and thick with flavor this a chicken stock that I had simmering over night on thursday and then let it simmer most of the next day.
I sautéed my vegetable and added the chicken, stock, lemon juice, heavy cream and seasoned to taste. The addition of a little bit of lemon juice brightens the flavor of the soup.
The finished soup was lightly creamy, warm and satisfying. When I sat down to enjoy my soup I felt an overwhelming sense of satisfaction that can only come from home-made chicken soup.
I will thicken the rest of the soup and add some biscuits because the Hubs was saying just this week he wanted some chicken and biscuits….Dinner for tomorrow is done too!
Cream of Chicken Soup
1/2 cup unsalted butter
1 onion, chopped
6 celery ribs, chopped
3 carrots, chopped
8 cups chicken stock
1 tbs fresh parsley
1 tbs fresh thyme
3 cups roasted chicken, diced
1/2 cup heavy cream
1 tbs lemon juice
Salt and Pepper to taste
Sauté veggies with butter in a large pot.
Pour over the chicken stock and simmer for about 20 minutes.
Stir in the chicken and simmer for another 5 minutes.
Stir in heavy cream, lemon juice, fresh herbs and season to taste.