Turkey Tracks: September 20, 2020
It’s A Chicken Soup Day
Our temps are dropping pretty low at night now and for the next few days will not reach 70 during the day. It’s Chicken Soup time!
I start by dragging out my big Creuset cast iron/enamel pot, melting in some duck fat, and sautéing whatever savory veggies I have on hand. This time I have leeks, just harvested onion, carrots, celery, a celeriac bulb, and a zucchini. And, herbs and salt, always herbs and salt. (I have chopped cabbage too, but am withholding it for the moment.) See that brown on the bottom of one side of this pot—that’s what I’m aiming for—brown but not burned. It’s that brown stuff that gives the soup a deep flavor.
Meanwhile, I roughly chopped a whole package of boneless, skinless chicken thighs that I bought on sale. There are at least 12 in the package. I love the thighs for soup as they have so much flavor.
When the veggies are getting too hot, I stir in the meat, which cools everything down.
I like short-grain rice for a soup. It stands up better than a long-grain type so it does not disintegrate into the soup.
I mix it in when the meat is mostly done and let it cook a bit with the mixture. AND NOTE: if you have a Creuset pot, do not use metal utensils with it—except to dip out the soup with a metal dipper. Metal tools can weaken the enamel and cause it to crack and chip over time. I have two of these pots—this is the bigger, newer one. My 5-quart smaller, older one is over 40 years old and is going strong.
I add my chopped fresh cabbage at this stage—I don’t like for cabbage to over cook as that is what gives a soup the too-cabbagy taste.
When the cabbage is mixed in, I add water and taste for salt. I add water until the pot is about an inch or so from the top.
While the soup heats, I chop some fresh Italian parsley I had on hand—it will top the soup when it is done.
After I bring the soup to a good simmer, I cover it and turn the heat down very very low and cook it until the rice is done—usually about 35 to 40 minutes. This pot is very heavy and does not have to be watched every 5 minutes or so. You will need to check and recheck with a thinner pot. Don’t let it all boil—that makes all the veggies way, way too soft.
I made this soup in the morning, so I pulled off what I wanted to reheat for lunch and put it in a separate smaller pot. I left the soup on the stove, uncovered, until it cooled thoroughly, which can take a hour or more. Then I filled one of my silicone bags (I LOVE THESE) for the freezer—they are absolutely no-leak when sealed. Then I put the rest of the soup in a bowl and cleaned my pot. I can dip out of this bowl and reheat what I want to eat. I do not reheat the whole bowl as it makes the soup ingredients too soft.
If I find I’m not eating the whole thing in two days and I’m tired of it, I just freeze the rest for another day. I would not keep the soup without reheating the whole thing after 2 days.
On other meals, to change things up, one can top the soup with yogurt or heavy cream or thin it with some milk for a cream soup. One can add other ingredients as well: cooked beans, greens, corn, tomatoes, cheeses that melt on top, etc. I added corn kernels after the first day.
I am eating mine with a side of goat cheese smeared on good quality corn tortilla chips. If it’s corn, I’m all in. I can also heat a corn tortilla in the oven and put mozzarella on top to melt.
Is it time for YOU to make a hearty fall soup?