Chalet Style Chicken Soup

One of the most satisfying meals in my mind is a steaming bowl of homemade soup. It warms you up on a chilly evening and is a cure for what ails you. Good soup was part of my youth, with a mother and grandmother who made great, traditional Newfoundland soup, namely chicken and rice soup, turkey vegetable soup, pea soup, and beef and barley soup. I can't count how many times I saw Mom or Nan standing over the pot with a paring knife and an onion, slicing off small pieces and using her thumb like a cutting board. While not a technique I would use, I've seen many other Newfoundland "moms" using the same method. With results that were so good, who am I to question their technique.

After a couple weeks of disregard for what I ate and drank, or how much I exercised I really needed something nourishing and satisfying. With a lingering bout of a cold, homemade soup was the answer.

Following the wisdom of James Barber (The Urban Peasant), I used what I had available in my fridge and pantry, kept it simple, and easy! I has 3 bone in chicken breasts in my freezer, staples of onion, celery and carrot in my fridge, and medium shells (pasta) in the cupboard, so with a few other ingredients, my quick chicken soup was made. Here is my recipe, but feel free to use what you have for substitutions.

Chicken Soup

Cook in a large Dutch Oven, over high heat, 3 bone-in chicken breasts with enough water to cover (water should be about 2 inches from the top). Chop and add one small onion, 3-4 leafy parts of celery ribs, one carrot, plus 1 bay leaf, 1 tsp of salt and a few grinds of black pepper, and 1 tsp of summer savory. Once the lot comes to a boil, reduce heat to a simmer. Cover and cook for 45 minutes.

Remove chicken and allow to cool until they can be handled with bare hands. With a slotted spoon, remove vegetables from the stock.

To the cleared stock, add:
- 1 medium onion, minced
- 3 ribs celery, halved lengthwise and sliced thin
- 3 carrots, quartered and slice thin
- 1 small turnip, diced fine
- 1 large potato, diced fine

Simmer for 15 minutes.

In meantime, remove skin and bones from chicken and dice or shred with hands into large chunks/pieces. Once veggies have cooked for 15 minutes, add chicken and add 1/3 pound of medium sized pasta shells. Cook for an additional 8-9 minutes, until pasta is al dente. Be sure not to overcook the pasta. Add a bunch of chopped flat leaf parsley for colour and to brightnen up the flavour. Taste, and adjust seasoning by adding salt and pepper.

For me , this soup was just what we needed. It was savory, rich, flavourful, and extremely satisfying...everything a good bowl of soup should be. Enjoy!