Tag Archive | Chicken

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.

Susan’s Coconut Thai Veggie Soup

Funny name? Too long? I couldn’t decide what to call it.  It’s really my sister’s recipe and she has a blog but hasn’t put it up yet. So I am putting it on my blog first!  I haven’t made it by myself yet, when I do I will try to remember to take a picture and try to remember to get my husband to teach me how to upload the picture.  This was served in bread bowls and was very much a comfort food. You do not need to serve in a bread bowl. It is very filling on it’s own.  My sister uses whatever veggies she has in the fridge but I’m writing down what she served me.

Susan’s Coconut Thai Veggie Soup

Curry in the spice-bazaar (egypitan) in Istanbul

Image via Wikipedia

2 potatoes cubed
1-2 sweet potatoes cubed
1 onion chopped small
2-3 carrots sliced
1/2 of a head of cabbage chopped into bite size pieces
1 can coconut milk
1 whole chicken
curry powder
arrowroot powder or whole wheat flour

Cook the chicken in the crockpot for at least 4 hours or overnight. Take the meat off the chicken and set aside. Saute the onion and other veggies in a large stockpot, omit the cabbage till later. Add chicken broth (the water you cooked your chicken in) till just covering the veggies. Add the cabbage and chicken and curry.  Bring to a boil and cook till veggies tender.  Mix arrowroot or flour with the can of coconut milk then add to the soup. Do not boil if using the arrowroot powder. It will break down and just be runny.  Serve!