Sickie's Chicken Noodle Soup

With fall comes the first cold. Stuffy head, scratchy throat, and a desire to lay low.

And a desire for chicken soup.

Easy to make, tasty ... and restorative.

Sickie's Chicken Noodle Soup

1 cup rotini (or other bite-sized pasta)
49 oz. low-sodium, low-fat chicken broth
1 medium onion, diced
3 carrots, peeled and cut into 1/4-inch rounds
3 large stalks celery, chopped
1 to 1/2 cups cooked chicken, diced
salt and pepper to taste

Prepare pasta according to package directions. Place onion and broth in a pan over high heat and bring to a boil. Add carrots, celery, and chicken and reduce to a simmer. Cook until vegatables are tender. Drain pasta and add to soup. Season soup to taste and enjoy.

Grade: A

Summer Corn Chowder With Bacon

It’s the end of August, and corn is cheap (well, not according to Michael Pollan). I picked up 10 ears for $2; enough to use and alter for this recipe.

Shane and the kids -– especially the kids –- really enjoyed it. Sweet and creamy with a subtle cayenne kick, it really is the summer version of corn chowder. It’s not overly rich or heavy, and would work as a main dish well into the fall.

I’d never removed the corn kernels from the cob before and, while not hard, it’s a bit labor intensive. If you don’t have fresh corn on hand, or just don’t want to go to the trouble, I think thawed frozen corn could work well.

Summer Corn Chowder With Bacon
6 slices bacon, chopped
6 cups fresh corn kernels (cut from 6 to 8 ears)
1 leek, chopped
3 peeled russet potatoes, cut into 1/2-inch cubes
3 cups (or more) low-salt chicken broth
1/2 cup whipping cream
1/4 teaspoon cayenne pepper
2 tablespoons chopped fresh chives

Sauté bacon in large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain.

Add corn, leek, and potatoes to drippings in pot; sauté 5 minutes. Add 3 cups broth and simmer uncovered over medium heat until vegetables are tender, about 15 to 20 minutes.

Transfer 3 cups soup to blender. Holding blender top firmly, puree until smooth.

Return puree to soup in pot. Stir in cream and cayenne. Bring chowder to simmer, thinning with more broth if too thick.

Season to taste with salt and pepper. Ladle chowder into bowls and sprinkle with bacon and chives.

Makes 6 servings.

Grade: A

Tags: recipe, summer corn chowder, soup

Arborio Rice Chicken Soup with Escarole

There's a brightness to this soup from the last minute addition of lemon juice. It's a great late winter meal, when spring feels like its right around the corner. Pair it with a crusty bread and a good white wine.

Arborio Rice Chicken Soup with Escarole

2 TBS Butter
1 cup carrots, diced
1 cup celery, diced
1 cup onion, diced
1 tsp salt
6 cups chicken stock
1/3 cup Arborio Rice
2 cups escarole, chopped
Juice of one lemon
3/4 cup grated parmesan

In a large soup pot, heat the butter over medium heat. When hot but not brown, add the carrots, celery and onion & stir to coat with the butter. Reduce heat to low, cover the pot & sweat the veggies until they start to soften, about 8 minutes.

Add the salt and stock and bring to a boil. Stir in the rice. Allow the stock to return to a boil, stirring frequently. Cover the post and cook until the rice is done, 10 to 15 minutes.

Just before serving, stir in escarole & lemon juice. Adjust the seasoning. Transfer to warm bowls, sprinkle with parmesan & serve.

Grade: A