Garlic Garlic Chicken and Dumplings!
While I stand by the statement about the Garlic Garlic soup, today I am going to post what my wife and head taste tester says is the best soup she thinks I have ever made. In fact, the recipes are very similar, this has more veggies, and uses Half and Half as a creamy base, but the idea is the same. Thick (thanks to my "First you make a Roux" step), Creamy (While milk combines with the roux for the luxurious silky texture), Nutty Cheesiness (2 cheeses, Parmesan and White Cheddar), a blend of vegetables and of course, the ease of cooking with an already fully cooked and seasoned Rotisserie Chicken!
Today is a bit of a big day for me, as I am half way done with my goal of... "52 Uses For a Rotisserie Chicken". Like I say, come back often (I hope to be finished by Thanksgiving, since any of these can be used for left over Turkey).
But today, back to my wife's favorite soup...
- 4 TBS Butter
- 1 Medium Onion, Diced
- 4 TBS Flour
- Big Pinch Salt
- Pinch Pepper
- 4 Cups Chicken Stock
- 3/4 cup Sliced celery
- 3/4 Cup Sliced Carrots
- 3/4 Cup Sliced Potatoes
- 3/4 Cup Sliced and diced Butternut Squash
- 2 Cups Half and Half
- 3/4 Cup Brown button Mushrooms, steamed and sliced
- 3/4 Cup Frozen Corn, thawed
- 1-1/2 Cups Chopped Chicken Breast Meat from a Rotisserie Chicken
- 3/4 Cup grated Parmesan Cheese
- 3/4 Cup grated White Cheddar Cheese
- It sounds like a lot of ingredients, but this is a great excuse to spend a Saturday morning at your local farmer's market... Well Worth it...
- First, Make a Roux... In a heavy bottom large soup pan, melt 4 TBS Butter. Add the onion and allow to sweat for a couple of minutes (do not cook at high enough temperatures to brown the onion, just enough to cook to where the onion starts to turn clear.
- To finish the roux, add the flour and stir constantly for 5 minutes. The roux will turn creamy and begin to thicken. Add the pinches of salt and pepper and now add the Chicken Stock.
- Heat to simmering...
- Add the root vegetables, the Carrots, Celery, Potatoes and squash.
- Continue to simmer for 30 minutes until all of the vegetables are cooked through.
- Add the Half and Half and return to simmer. Stir for about 5 minutes as the soup begins to thicken.
- Add the mushroom, corn. chicken and simmer for a couple more minutes.
- Finally, add the cheeses and stir until well blended and melted
- Add Salt and Pepper to taste, serve hot and ENJOY!
A hearty vegetable soup that has earned it's spot as one of my favorite "52 Uses For a Rotisserie Chicken".
This soup is absolutely delicious, nothing but vegetables, thick and rich, sure to please. And I am pleased to list this as one of my "52 Recipes for Soup, Chili or Chowder"
And if you think you might want to give this soup a try yourself (very easy), please take a minute and "Pin" it to your Pinterest Boards. And if you want to see more of my Soup Recipes, feel free to join the fun and Follow me...