Every family has a recipe for chicken soup. But the kind said to cure illness is often short on vegetables and chicken. It’s little more than broth, often as pale as the patients forced to eat it. Not this one. This soup, which begins with a roux, is thick and hearty. Served over rice, it’s good enough for company on a dreary, rainy New Orleans day.
INGREDIENTS FOR ROUX:
5 tablespoons butter
5 tablespoons flour
See directions for Roux on this site
INGREDIENTS FOR CHICKEN SOUP:
2 cups, chopped cooked chicken
½ cup chopped onion
1 cup chopped celery
1 tablespoon chopped celery leaf
1 cup chopped raw carrots
1 cup chopped raw potatoes (red bliss is a good choice)
4 cups Swanson’s Chicken Broth (32 oz.)
1 bay leaf (remove before serving)
¼ teaspoon black pepper
½ teaspoon thyme
1 teaspoon salt
STEP BY STEP:
1) Chop raw vegetables and cooked chicken and set aside.
2) Make a roux with butter and flour. (See Roux recipe on this site)
3) When roux is delightfully dark brown and smells like a baked pie crust, add onions and celery and sauté until the veggies are soft.
4) Put mixture in large soup pan and add chicken broth, carrots, potatoes and chicken.
5) Add seasonings, except salt.
6) Cook covered over low heat for at least an hour, preferably about two hours.
7) Remove bay leaf and add salt just before serving.
8) Serve over rice, if desired.