It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. Every Friday, I share a recipe that I think you and your family might enjoy. It might be a main course recipe from my own kitchen or a guest author’s favorite. It could be a cookie or a baked item. Candy. Salads. Whatever strikes the eye and fancy…which today is CHICKEN SOUP WITH HERBS from Karen’s Kitchen!!

With all of the snow flying and temperatures freezing our fingers and toes, this is perfect weather for soups. I do love soup weather because I can pull out some great recipes, like this one. It’s basic, but so savory and satisfying. And, like most soups, it can taste as good the next day, maybe even better after the ingredients have time to steep. Either way, this soup will disappear fast.

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 776 recipes and counting with this posting. I hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. You can even look up past recipes by type in the right-hand column menu. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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CHICKEN SOUP WITH HERBS
(Recipe From Karen’s Kitchen)

3 lb. skinless chicken pieces*
4 cups chicken stock
1 bay leaf
1 onion, quartered
1 stalk celery, diced
1 carrot, diced
4 tsp. chives
4 tsp. marjoram
2 tsp. dill
1/4 tsp. nutmeg
1/2 tsp turmeric
1 cup cooked rice or quinoa
1/2 cup butter
1/2 cup flour
salt and pepper
2 cups milk
chopped parsley
2 cups cream

In a large soup pot or saucepan, bring to a boil (then turn to simmer) the chicken pieces, chicken stock, bay leaf, onion, celery, and carrot. Simmer 1-1/2 hours. Remove chicken from the stock. Remove the bones and cut into bite-sized pieces. Strain the stock and reserve.

In a large soup pot or saucepan, melt the butter and whisk in the flour. Add the milk and cream, stirring constantly. Cook until the mixture thickens.

Add the chives, marjoram, dill, nutmeg, turmeric, rice, the reserved stock, and chicken pieces. Season to taste with salt and pepper.

* Strip the skin off the chicken pieces so the soup doesn’t become greasy. However, if you can’t or you forget to take that step, skim off the fat after you’ve strained the stock and reserved it. The fats will collect on the top for easier removal.

Happy Eating!