Ahhh.... it is so nice to be home and back in my own kitchen. G is gone to Hong Kong for a business trip, so I am here on my own. Usually when G is gone, I don't cook. I end up eating sandwiches, microwaving mysterious Tupperware containers, and throwing together veggie salads. However, after such a long absense from my kitchen and food blogging, I decided it was time to make a simple, fulfilling meal that is suitable for one: soup.
Ingredients
For the stock:
One chicken breast, bone and skin on
One pound chicken bones (back preferred)
1 L cold water
1 carrot
1 stalk celery
1/2 an onion
2 garlic cloves
2 bay leaves
1 tsp salt
3 stems of fresh thyme
2 stems fresh parsley
1. Combine all ingredients in a large heavy pot. Bring to the boil and reduce to a simmer. Do not stir. Skim off fat and impurities (foam).
2. Allow to simmer for two hours. Strain into a large bowl and remove chicken breast and bones. Discard all vegetables.
3. After chicken has cooled, remove any meat from the bones and discard bones and skin.
For the soup:
2 tablespoons butter
1 tsp olive oil
1/2 onion, finely diced
2 stalks celery, peeled and finely diced
1/2 tsp minced garlic
2 tablespoons all-purpose flour
3 cups chicken stock (see above)
1/4 cup finely diced peeled russet potato
1 tsp chopped thyme
1/2 tsp salt
1 tomato, finely diced with the seeds removed
2 tablespoons crumbled gorgonzola
1. Melt the butter with the olive oil in a medium-sized pot over medium heat.
2. Sweat the onion, celery and garlic together for about 2 minutes, until translucent. Stir in the flour, until all vegetables are coated.
3. Stir in 1/2 cup hot chicken stock. Continue stirring until all the flour is absorbed. Continue adding stock 1/2 cup at a time, stirring well.
4. Stir in diced potato, thyme and salt. Cook over low heat stirring constantly for approximately 4 minutes. Stir in chicken.
5. In a small bowl, stir together the tomato and gorgonzola cheese. Season with a pinch of salt.
Taste soup for seasoning before seasoning. Enjoy!
chicken soup
