Posted by: A. C. Cockerill | January 31, 2019

Foodie Corner – 2019 – Post #1 – Chicken Soup & Salad

Foodie Corner – 2019 – Post #1 – Chicken Soup & Salad

How do you make chicken soup and salad at the same time?

My two cents, but please share yours:

Put 3 boneless, skinless chicken breasts in a Dutch oven pan and lightly brown on all sides on medium-high heat. Add 1 pint of low-sodium chicken broth and scrape up any chicken bits on the bottom of the pan into the broth, for extra flavor. Add 1 cup each of diced onion, diced celery, and diced carrots. Add 1t each of onion powder, garlic powder, ground rosemary, ground sage, and ground thyme. Stir. Add more low-sodium chicken broth until the chicken and veggies are covered and the total liquid is 1/2 inch below the pan’s rim (roughly 2 1/2 pints extra).

Raise the temperature to high. Bring the liquid just to a rolling boil. Reduce the heat to medium (I use a setting of 4 on a scale of 10.), and mostly cover the pan with its lid. Leave just a crack to allow steam to escape. Cook for 45 minutes. Turn the floating breasts over, and add more broth to replenish. Mostly cover and cook the chicken another 45 minutes. Remove the three chicken breasts to a plate and shred them thoroughly with 2 forks. Stir half of the shredded chicken back into the soup. Put the other half into a salad bowl. Add any other fresh or frozen veggies, rice, or pasta (1c each) you prefer and cook the soup for an additional 5-10 minutes. Keep the soup warm, while you make the salad.

Mix the remaining shredded chicken with 2 handfuls of chopped celery and 2 heaping spoonfuls of mayonnaise. If the mixture is too dry, add more mayonnaise, 1 tablespoon at a time. Chill in the freezer for 5 minutes. Serve the hot soup and cool salad. Be sure to refrigerate any leftovers immediately. Enjoy.

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Responses

  1. Yummmm!

    • Thank you so much, Gerri. These two recipes are very old classics. Cheers, Ashley

  2. Sounds good, but also a lot more trouble than opening a can of Campbell’s Chunky!

    • Can’t argue that, David. 🙂 Cheers, Ashley


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