Saturday, February 28, 2009

A changing of the seasons

I live in a state where if you don't like the weather, you just wait a few hours and it will change.

This past week we've had beautiful days with the sky painted a magnificent blue and the glorious sun is shining to remind us that God has not left us in the dead of winter forever. But alas, mid week the weather changed again and we had 4 inches of new snow thrust upon us. It was quickly followed by bone chilling cold and wind.

So, the day after I grilled outside on my deck, I grabbed a shovel and cleared off the walk way. After all that shoveling I was really cold. It was soup makin' time!

This soup is very simple, but very hearty. It is my take on a homemade chicken soup. Best served with the end piece from a loaf of crusty bread.

Cold Day Chicken Soup

1 cornish game hen, cut up
2 large carrots, diced
3-4 baby red potatoes, quarted
2 stalks celery, chopped
2 tsp minced garlic
1 large onion, chopped
1 heaping cup corn
Salt and pepper to taste
1 tsp Italian seasoning
Chicken or Ham soup base


Remove skin from larger pieces, like breast. Brown in a stock pot. Remove from pot once golden.

To the drippings add garlic, onion and celery. Sauté until slightly soft.

Return chicken to pot. Add water to cover. Add seasonings. Start with 2 tsp of soup base. Cook for about 1 hour.

Add chunked, peeled potatoes, carrots, and corn to pot. Taste the stock to see if more soup base is needed.

Simmer until chicken falls off the bones and potatoes are fork tender(about 1/2 hour). Remove chicken pieces and lightly shred. Return meat to soup and warm through.


  1. I love soup.

    I'm coming over for soup.

    : )

  2. Do you have your mother's bean and ham soup recipe? We used to make it all the time. - Dad

  3. Sure do- check out my post entitled "Quivering Nostrils" :)