Soups – The Salted Table

White Chicken Chili by The Local Forkful I’ve been putting off writing this post for quite some time. And while I would like to pretend as though I’m ashamed. I’m not. This season has been keeping me awfully busy and that’s both good and bad, but mostly good. The extra money in our bank account from working so many hours has been quite nice but my body is starting to feel the consequences of cooking thirteen hour days and sleeping six-hour nights. It might sound like complaining but it’s not. I’m merely stating the facts. White Chicken Chili by The Local Forkful

This weather has been confusing me something awful and my allergies are pouting like a toddler wanting a nap. I often find myself wanting produce that’s not in season due to mother nature’s trickery. It was a freezing temperature day several Thursdays ago when I first made this soup. I remember because Saturday came and I was tapping out of the match from sheer exhaustion after eating a bowl or two a day. I guess I need to work on my re-purposed leftover skills. Chicken Chili tacos, anyone? Fresh Ground Cumin

Jenna and I enjoy two different kinds of soup. I like hearty soup and she enjoys broth-y soup so when I make it, I try to find a happy medium. And I typically make enough to be frozen or eaten on for a couple of days. Feel free to make this and any other recipe your own by changing the procedures. I realized that I was out of ground cumin and so I ground my own fresh and I think it made a world of difference. I encourage you to leave the vein and seed in your jalapeno if you desire a spicier soup. Use a different bean that you enjoy such as garbanzos or Lima beans. If you don’t desire to purchase chicken stock, then grab chicken bouillon cubes, you’ll need six cubes for 4 quarts of water. But by all means taste it to see if its to your liking. I believe that the sky’s the limit when it comes to soup and I’m encouraging you to soar my friend. White Chicken Chili by The Local Forkful

White Chicken Chili

1 lb of pulled chicken meat
4 quarts of chicken stock
1 medium onion diced
2 jalapeno de-veined and seeded (diced)
2 15 ounce cans of Cannellini beans
1 can black beans (drained and rinsed)
2 teaspoons fresh oregano minced or 1 teaspoon dried
1 1/2 tablespoons ground cumin
3 tablespoons of EVOO
1 tablespoon of butter
1 tablespoon kosher salt (to taste)
2 sprigs fresh cilantro (rinsed and chopped)

Method

1. In a stock pot saute your onions in the olive oil and butter over medium heat stirring continuously until transparent but not browned for 8 minutes or so. Add jalapeno, oregano and cumin, saute for another 3 minutes.
2. Add your chicken stock and allow the soup to come up to a simmer but not boiling. Then add your beans and chicken. Turn your soup to medium low heat and allow all ingredients to heat through. And then add your rinsed and chopped cilantro in last. Stir with wooden spoon until all ingredients are combined. Enjoy.

Serving Suggestions: jalapeno cheddar cornbread, hot water cornbread or crackers White Chicken Chili by The Local Forkful

Dear Journal: 1.23.2014

It seems that this schizophrenic weather has clearly taken its toll on my immune system. breaking down my defenses and leaving me vulnerable and in a state of mere confusion. You know that if there is one thing I detest, it is being sick and yet, here we are. Despite the many hand washes and habitual usage of hand sanitizer, I was unable to escape the little germs from doing their sugarplum dance. And now, here we are hacking and coughing, watery-eyed and chilled to the bone, buried beneath the blankets and drowning in the Vernors ginger soda which I stumbled upon at the local Kroger. Score!

I think I’ll swing by the store later and grab some items to make soup. Chicken noodle perhaps? No need to go changing tradition. I mean, it’s the default, go-to soup of illness. I remember my mom breaking out a can of Campbell’s chicken broth and heating it to a temperature somewhere around “scolding” and pleading with me to drink (le sigh). But if there’s one thing anyone would long for during times like this, it’s the affection of a loved one whether it be a parental unit or spouse. I’m glad that Jenna was able to spend the day with me because if there’s one thing that stinks about being sick is ‘being sick alone’.

Chicken Noodle Soup is one of my favorite things to indulge in. It doesn’t have to be prepared when you’re feeling ‘under the weather’ but maybe when you need a little piece of home or comfort. Its one of the many foods that evokes childhood memories for me and every now and again, we all need those warm moments to come by and stay for a spell.

This recipe is really ‘off the cuff’, no Googling, searching cook books or inquiring of anything or anyone for their favorite version. Because I feel like chicken noodle soup should be in our mental rolodex and somewhat instinctive. Your version might have celery, potatoes or maybe even a little curry but you have a chicken noodle soup recipe that will warm ‘the cockles of your heart’. So tell me, what’s your favorite ‘feel better’ soup?

Quick & Easy Chicken Noodle Soup

4 quarts of water
5 chicken bouillon cubes
1 medium yellow onion diced
1 lb peeled and sliced carrots
1 lb pulled chicken meat
8 ounces wide egg noodles
1 tsp white pepper
1 tsp kosher salt (to taste)
1 tablespoon unsalted butter

Method

1. Fill your stock pot with the water, bouillon cubes, onions, white pepper, butter and cook over medium high heat. Allow contents to come to a rolling simmer, stirring occasionally and then reduce heat to medium. After about 10 minutes, add your carrots.

2. Cook your noodles according to the recipe on the back of the package until al dente and then let them cool down. I like to cook them separately because they hold better for a couple of days without breaking down in your soup. And it will leave with some broth instead of your noodles continuing to soak it all up.

3. Add your pulled chicken meat and noodles, then allow the meat to heat through. Your soup is done at this point and ready to be consumed. Grab some saltines, a warm blanket and call it a day.

Side Note: I already had some chicken leftover from a roasted bird. So feel free to buy a roaster from the store or cook your own. I always prefer cooking my own because I’m picky about the seasoning on it and I like to prepare more than one meal out of it.

water, onions , carrots, white pepper, bouillon cubes

Vernors Ginger Soda

bedtime for the sick and weary