This is the best damn mushroom soup I’ve ever had. The basis for the recipe is Creamy Mushroom Soup with Velvet Chicken from Williams-Sonoma’s Soup & Stew, which, if you are serious about making soups, you should go out and buy it immediately. I adapted the recipe by poaching chicken thighs, which cooks them and makes broth for the…
You know, sometimes you need something hot and healthy to get you back on track, especially when the seasons are changing and especially if you’ve been out late the night before. This soup hits the mark: soothing chicken broth made hearty with egg noodles, chicken meatballs, and loads of the “superfood” kale, which delivers high levels of…
Since making Creamy Potato Leek and Chicken Soup, I have been in love with the technique of poaching the chicken to start the stock used in the final dish. It’s so easy and allows you to start from scratch even if you don’t have any homemade stock on hand. You make the stock for your soup…
It was a wet, dreary summer day when I decided to make this potato leek soup. I had plenty of time, so I started it from scratch in the morning, making the stock from three frozen chicken thighs I had been saving and the vegetables that were on hand in the fridge. The chicken thawed…
This marinade is great on venison steaks–which we used in our Spiedie-style Grilled Venison Wraps–but is also delicious on chicken or pork. I highly recommend the use of a hand blender to make the marinade because a) it will distribute the seasonings more evenly throughout the marinade and b) a puréed marinade will coat the meat…
Last night we made this delicious and satisfying White Vinegar-Braised Chicken Thighs with Leeks and Peas. The leeks and peas give this dish a distinctly Springtime feel, and the vinegar smells wonderful as it lightly infuses (and tenderizes) the chicken. The recipe was only very slightly adapted from Vinegar-Braised Chicken with Leeks and Peas Recipe – Grace…
This is a great way to cook chicken legs and thighs for a simple and inexpensive weeknight dinner. Braising the chicken results in meat that is fall-off-the-bone tender and a flavorful sauce with zero extra effort. The braising liquid–in this case, stock thickened with flour and tomato paste and aromatic with Emeril Lagasse‘s “Essence” (i.e. a mix…
This started off as an experiment with one of the “Mother Sauces” of French cuisine, the veloute sauce. A veloute sauce is made with equal parts butter and flour, a light chicken or fish stock, and salt and pepper. We amped up the veloute with thyme and cayenne pepper, added our leftover chicken, mushrooms, and…
In my first post, I wrote about making Basic Chicken Stock using a store-bought rotisserie chicken. For me, the goal is really the stock, but what to do with all that chicken once the bones go into the stockpot? Our strategy is generally to eat the best parts immediately for an easy–I mean a really,…
There is nothing like a fresh, homemade stock burbling away on the stove. It smells like comfort, and will pay off in the coming days and weeks as a basic ingredient for your soups, sauces, and other dishes. Here is the theory behind and recipe for my basic chicken stock. I don’t like to roast chickens…
Sara Makes Soup 