It started out I was making a soup but as things progressed I ended up making a hearty entrée instead.
1 1/2 cups chicken stock
8 – 10 o.z. italian sausage – sliced or crumbled
1/2 medium onion
2 stalks celery
4 o.z. fresh mushrooms
1 can crushed tomato ~ 28 o.z.
2 – 3 o.z. fresh spinach
1/2 tsp oregano
cooked pasta if desired
In stock pot heat 1/2 cup of the chicken stock. Add sausage, onion, celery, and mushrooms. Cook until sausage is cooked through and veggies are desired tenderness about 10 – 12 minutes. Add remaining chicken stock and crushed tomato; simmer together; add spinach and oregano. Cook an additional 5 – 10 minutes until spinach is tender. Serve with pasta.
I set out looking to make something with chicken and a veggie yesterday. The asparagus looked lovely at the store so I couldn’t resist; but this would be delicious with broccoli, green beans, or any of your favorite vegetables. I served it over the mushroom rice I posted yesterday but even just plain rice will be lovely as this had a nice flavor from the chicken stock and mushrooms.
Chicken Mushrooms and Asparagus
1 Tbs olive oil
8 o.z. sliced mushrooms
salt, pepper, and crushed red pepper if desired
1 cup chicken stock
2 cups cooked chicken
2 cups fresh asparagus ~ cut into bite sized pieces
In large skillet heat olive oil over medium to medium high heat. Add mushrooms and season with salt and pepper (and crushed red pepper if desired). Saute mushrooms for about 5 minutes until tender and starting to brown a bit. Add chicken stock and simmer for about 5 minutes. Stir in cooked chicken and heat through. Add asparagus and cook for about 4 – 5 more minute or until desired tenderness. Serve with rice if desired.
This rice was so easy to make and full of flavor. I used some homemade chicken stock and fresh mushrooms. I also prefer jasmine rice. It’s a long grain rice that cooks for about 15 minutes; has a bit of a fragrant nutty flavor.
2 cups chicken stock
8 o.z. mushrooms ~ sliced, chopped, or diced (or some sort of combination for variety)
1 cup long cooking rice ~ I like jasmine rice
salt and pepper to taste
Bring chicken stock and mushrooms to boil.
Add rice and reduce heat to a simmer. Cover and cook 15 – 20 minutes depending on rice; until desired tenderness.
Chicken Stock is so much better when you make your own. We make it often; it’s always different depending on our mood. Today I went for a low sodium simple version with thyme. There are many different ways to make stock and broth so don’t hesitate to experiment with different flavors.
Bones, skin, leftover parts of one roasted chicken
1 Tbs thyme
2 celery stalks
2 large carrots
3 cloves garlic
3 quarts water
2 bay leaves
20 coriander seeds
In large stock pot combine all ingredients. Coarsely chop vegetables if desired ~ more surface area will allow more flavor to be released. Over medium heat bring to a simmer. Reduce to low heat; you should see very slight movement at this temperature. Continue simmering for several hours until liquid had reduced by nearly half and rich color is achieved. Strain through a fine mesh sieve and freeze or use immediately.
I simmer mine all day. I would guess this batch went for about 8 hours of simmering; the longer you cook it the better the flavor will be. This was made with the leftovers from the olive oil and herb roasted chicken we made the other day; a ended up with about 3 pints of golden broth.
Add more veggies or herbs if desired. Sometimes we spice it up with crushed red or other dried peppers, other times we add additional herbs, celery seeds are a great choice too for chicken broth.
I’ve seen quite a few recipes for butternut squash soup. Most lean more towards the sweeter side; I opted to make a spicy version. This did come out with quite a bit of heat. I am sure my chicken stock already had a bit of a kick but the 1/4 tsp of cayenne packed the rest of the punch. I would suggest leaving out the cayenne for the faint of heart or adding a dash at a time if you like a bit of zip. I will however post the recipe as I made it and let you decide how much heat you would like.
Spicy Butternut Squash Soup
2 cups chicken stock
2 cup butternut squash
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic
1/4 tsp cayenne ~ adjust to your taste
1 cup heavy cream
1 tsp fresh parsley
Prep squash; peel and dice into small cubes. (I posted yesterday an easy prep technique) Heat chicken stock over medium high to a simmer. Add diced squash, salt, pepper, garlic, and cayenne. Simmer about 10 – 15 minutes or until squash is very tender.
Add cream and parsley and heat through. I used my handheld blender to partially puree; I left some lumps of squash to add texture.