Happy New Year everyone! 2014 is just scary to hear in some ways. The Y2K scare was 14 years ago. How crazy is that?!
I don’t know about you, but we, specifically our stomachs, are still recovering from the holidays. We were really good this year too. We didn’t start the Christmas gluttony till Christmas Eve. We hosted my whole family, and I made cinnamon rolls, apple pie, sweet potato pie, prime rib, a turkey, sweet potato casserole, mashed potatoes, honey glazed carrots, cornbread stuffing (completely from scratch), sugar cookies… a lot. By the end of it, we had a ton of leftovers, and ate prime rib for 5 days straight.
I don’t need to have prime rib again for a while.
By Sunday night, our stomachs were eager for something not so rich. Something to put in our stomachs and tell them it was all going to be alright. Our stomachs needed a hug.
There is only one food that truly can give your stomach the hug it needs: Chicken Soup.
Soup is among my favorite foods. I love the stuff. The Husband? Not so much. He thinks it’s an appetizer, and that it isn’t enough to be a meal. Boys.
I say this to pretense that the soups I make now are often a little creamier than perhaps some would like. If its a thicker soup, I’ve convinced him that it’s a meal. This led to my rendition of Chicken Velvet Soup. Not only do our stomachs get a hug, they get a soft warm blanket as well. Full service here. Honestly, I don’t think anything with velvet in the name should be anything less than creamy and thick.
So, without further ado, here is my take of Chicken Velvet Soup.
1/2 c. Butter (because most great things have butter)
1.5-2 c. Flour
4 cloves of Garlic, minced
2 c Half and Half
1 pint Chicken Broth
2 c Shredded Chicken
1. Melt the butter in the saucepan. When it is melted, add in garlic and saute for a few minutes, till you get the good garlicky smell smell.
2. Slowly add flour to butter, stirring to combine it well. The amount of flour you use is going to depend on how thick you want the soup to be. More flour = thicker soup. Start with less, and then build up as desired.
3. Add Half and Half, and Broth, stirring continuously. I sometimes use homemade broth, sometimes just store-bought. If you want to add a little more flour to thicken it up, now is the time. Just make sure you are stirring well.
4. Add your cooked chicken. I like to buy whole chickens when they are on sale, when you can get a whole chicken under 5 bucks. Then stick it in the oven for a couple hours, then shred the whole bird and put in baggies and put in the freezer, usually then having a enough four main dishes. When I do this, the whole soup takes me about 15 minutes to cook. When I am really ambitious, I make the bones into broth and freeze it too. Waste not, want not.
5. Let cook through, stirring occasionally. Add cayenne pepper and salt to taste. I like everything spicy. The Husband, not so much. I put in a pinch or two of cayenne, and then keep the Tapatio sauce nearby to add the heat that I love. Marriage is about compromise.
At the end, you should have a finished product that looks like this:
Now grab the crackers, and prepare to help your stomach get out of the fetal position in the corner with a light but satisfying