Chicken Fricasse

I thought I took a picture of this but I can’t find it. Oh well, it didn’t look really pretty anyway.  This is an old family favorite that we made with evaporated milk and cream of mushroom soup. We no longer eat those things since they are processed and full of unnatural ingredients. I have really missed this comfort food so I finally tried it with whole foods and adding some veggies to make it more nutritious. I think it’s wonderful. My kids loved it. It doesn’t taste exactly like mom’s but it was good  and reminded me of home. Close enough!

Chicken Fricasse

1 onion, chopped
2 very small zucchini, chopped
2 carrots, diced
2 stalks celery, sliced
3 T butter
2 T Dry Onion Soup mix (recipe from here)
6 c chicken broth
1 1/2 c shredded chicken
2 1/2 c short grained brown rice
1 1/2-2 c heavy cream (not ultra pasteurized)

Saute the veggies in the butter  till slightly browned in a large stock pot over high heat. Sprinkle the soup mix  & rice over the veggies. Pour the chicken broth in and reduce heat to medium to medium low.  Cover and simmer for about 40 minutes or until most of the broth is absorbed.  Add the chicken and cream right at the end and serve with green peas at the table.

This looked a little yellow because of the turmeric in the soup mix. If you don’t like that or are a member of my family and want to fool your kids that it’s the same old recipe, leave out the turmeric.

Cheddar Broccoli Soup

This is a soup that I have made for years and years! It’s always my go to soup to take to parties or for company because everyone loves it. I made a few additions this time for the heck of it and it turned out even better! You can leave out the ham & chard or add other veggies that you have. This was just a yummy addition that I really liked.  It also freezes well if you have extras.

Cheddar Broccoli Soup

6 c whole milk
6 T flour (I use soft white wheat and I can’t tell the difference over white)
6 T butter
1 1/2 tsp salt
1/4 tsp pepper
3 c cheddar cheese
1 T dijon mustard
2 c shredded carrots (I really didn’t measure I just threw in what I had)
1-1 1/2 c chopped ham
2 c chard, chopped small ( threw in what I had again, so it could have been less)
2-3 bunches broccoli, chopped small

Throw chopped veggies into a large stock pot and barely cover with water. Cook till barely tender about 10 minutes.  While veggies are cooking blend the butter, flour, milk, salt & pepper in a blender. When veggies are ready add the blender contents to the pan and stir with a wisk until the butter melts.  Cook until thickened over medium heat. Add the mustard and cheese and cook until cheese is melted. Serve!