Tuesday, July 26, 2011

Cream of Chicken Soup

Cream of Chicken SoupA few days ago we were all feeling a bit under the weather. Adam suggested chicken vegetable soup. I didn't especially want chicken soup. What I was really craving was Minnesota Wild Rice Soup. This dish was my attempt to create something of a compromise between the two.

2 lbs bone-in chicken
2 c chicken broth
3 cloves garlic, left unpeeled
1-2 t oil
½ lb yellow squash
½ t salt
½ c heavy cream
2 T butter
½ c grated Romano cheese (1 oz)
¼ t pepper
  1. Place chicken in a large heavy-bottomed pan. Add chicken broth and water to cover. Bring to a boil and reduce heat. Cover and let simmer 2-3 hours until chicken falls off the bone.
  2. Meanwhile, roast garlic cloves in oil at 350°F for about an hour or until they are soft in the center.
  3. Shred yellow squash and mix with salt. Set in colander to drain for at least 30 min.
  4. Remove bones and waste from chicken. Shred meat and return to broth. Add cream and simmer over medium heat until broth begins to thicken (10-15 min).
  5. Melt butter over medium-high heat and add drained squash. Sauté, stirring frequently until squash is tender (about 5 min).
  6. Add squash, cheese, and pepper to broth. Remove from heat, stirring until cheese is fully incorporated.
Nutrition Facts
Serving Size ¼ recipe
Serving per Recipe 4
Amount per Serving
Calories 284
Total Fat 18.6 g
  Saturated Fat 9.8 g
  Polyunsaturated Fat 2.2 g
  Monounsaturated Fat 6.2 g
Cholesterol 114 mg
Sodium 983 mg
Potassium 635 mg
Total Carbohydrates 4.2 g
  Dietary Fiber 0.9 g
  Sugars 1.6 g
Protein 24.9 g

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