Thursday, September 17, 2009

Chicken Soup for the Travelling Soul

RileyAdamsFoodBlogPostpic_thumb_thumb I’ve just returned from a relaxing trip to Orlando, Florida with my sister. The weather was great and the rides and entertainment at Disney World were a lot of fun.

The only icky moments for the trip? They were all at the airport. Apparently, there are a lot of sick people in America right now. I felt bad for them, but I avoided them like the plague they were likely infected with.

Here’s hoping they all got to their destinations and made themselves a nice bowl of soup. And here’s hoping I don’t catch their colds! Just in case I do, I’ll be armed with the recipe below and ready to combat the germs with a bowl of liquid comfort:

Chicken Soup

Chicken Soup

4 medium baking potatoes, peeled and diced
2 qt chicken stock
1 1/2 pounds of boneless chicken
1/2 cup oil
1/4 cup diced onion
1/2 cup diced celery
1/2 cup flour
1 t Italian seasoning
1 t black pepper
1 bag frozen mixed vegetables
1 cup half and half
1 prepared pie crust, thawed and baked as directed

This is more of a chicken pot pie soup, actually. :)

Add diced potatoes to bowl of cold water and put aside. Boil 2 qt chicken stock. Add chicken. Poach 10 min in the stock. Remove chicken to cool. Reduce the stock by half (10 min.) Dice chicken when cooled. Heat oil (or extra-virgin olive oil and butter) and sauté onion and celery. Stir in flour and whisk until it forms a roux. Add Italian seasoning and pepper. Cook for 3 more minutes. Whisk roux into broth. Drain potatoes and add to broth along with frozen vegetables. Simmer (covered) at least fifteen more minutes. Stir in half and half—cook another 10 minutes. Place in bowls and garnish with broken, cooked pie crust.

Elizabeth Spann Craig/Riley Adams
Pretty is as Pretty Dies—August 2009
Memphis Barbeque Series—Book 1 in May 2010
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  1. That looks like one of the heartiest and prettiest chicken soups I’ve seen. No one in my family is ailing right now but I might have to try it anyway.

  2. Chicken soup is one of the best foods for the body and for the soul. This is a great recipe and I'm looking forward to trying it when the next cold snap hits.


  3. Adding broken pie crust is a great idea. Pot pie can be so difficult. But the crust is so yummy. and there's a really good gluten-free pie crust sold at Whole Foods in the freezer section, for those of you who want to try ALL of Riley's recipe! Keep healthy to all!

  4. Excellent timing, Elizabeth. I was out all day yesterday and it seemed like people were nursing colds or the flu everywhere I went. Chicken soup is a preventative, too. Right? I just took a chicken out of the freezer and I have a hunch it's going into chicken soup.

  5. oh yum.
    This sounds wonderful.
    The Italian seasoning addition is new to me - gotta give it a try!

  6. Chicken soup is such a great idea on a chilly fall day - comfort food that's good for you, too. Great recipe, Riley/Elizabeth, and wonderful idea on the pie crusts.

    "Where coffee and crime are always brewing...
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  7. Jane--Thanks! Yes, sometimes it just hits the spot.

    Julie--Hope you'll enjoy it...there's just something satisfying about soup, isn't there?

    Avery--I didn't know about the gluten-free pie crusts there! Good to know.

    Krista--Is it me, or does it seem like everyone is getting sick early this year?

    Kaye--Hope you enjoy it!

    Cleo--Not chilly here yet, but it's rainy...another good day for soup!

  8. I love a thick and hearty soup. I especially
    love the addition of the pie crust. YUM!
    I can't wait to try it.

  9. My son and I are suffering from some nasty allergies right now. This would definitely hit the spot. I have a major weakness for pot pies!

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