Wednesday, September 2, 2015

Easy Chicken Soup #recipe from author @DarylWoodGerber COOKBOOK NOOK MYSTERIES

Okay, I am officially loony tunes!  I turned in the manuscript for GRILLING THE SUBJECT  (the 5th Cookbook Nook Mystery) three weeks ago. At the same time, FUDGING THE BOOKS (the 4th in that series) came out and I had lots of blogs and promotion to do. Jenna this, Jenna that, chocolate, fudge, pirates!  Arrr, matey!

Today I just turned in the final manuscript for FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery. Charlotte this, Charlotte that.

And I'm using the rest of the day to clean up my website, archiving things, making sure the links are up for the new book.  But understand, I can't mess up. I can't put something for Cheese Shop in the Cookbook Nook slot.

So I'm talking out loud to myself. Out loud!  As if I'm Avery or Daryl.  

Avery:  "Jenna goes here."
Daryl:  "No, I have Jenna. You have Charlotte. Put Charlotte there."
Avery: "Got it. Sorry."
Daryl:  "Breathe."
Avery: "Right. I forget."

This is Avery in action:  "Okay, FCOW  (initials for For Cheddar or Worse), goes here. Click. Move to...this...folder. Done."

Then Daryl takes over:  "Okay, GTS (Grilling the Subject), goes here. Click. Move to...this...folder. Done. What's next?"

Avery: "You're asking me?"  ROFL  [Rolling on floor laughing.  Hysterically! Thinking to self:  Got to get a grip.]

Okay, enough of the silliness. But can you all understand why I need something soothing and healthy and EASY for dinner? Cut, chop, throw in a pot and forget about it!  Join me in a nice hot bowl of soup. In August? Oh, yeah! Sometimes having something really hot makes the outside weather feel cooler.  Enjoy and stay sane!!

Easy Chicken Soup

1 - 2 pounds chicken skinless breasts, pre-cooked * see below
1 cup chopped celery
1 cup chopped carrots
1 -2 cups chopped onions (I prefer 2 cups)
2 tablespoons canola or olive oil
2 32-ounce containers chicken broth (I used Pacific, all natural + gluten-free)
1 tablespoon bouquet garni spice (I used Penzey’s)
1 teaspoon salt
1 teaspoon white pepper
Parmesan cheese, if desired

Pre-cook chicken breasts.

*To pre-cook chicken breasts, preheat oven to 300 degrees F. Wrap the chicken breasts in foil. Seal the edges. Set on a baking sheet or in a square pan.  Cook for 45 minutes in the oven.  Remove from oven and cool slightly.  * How much chicken you use depends on you. Do you like a really meaty soup? Use the 2 pounds!

Meanwhile, chop all the vegetables.

When the chicken is cooled slightly, cut into cubes and set aside.

In a large pot, heat the canola oil over medium high heat.  Add the chopped vegetables. Cook, stirring, for 4-5 minutes, until onions are lightly brown.

Add the rest of the ingredients, including the chicken. Heat to boiling. Reduce heat and simmer for 1 ½ hours.

Serve hot. Top with Parmesan cheese, if desired.

Savor the mystery!

Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

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  1. The chicken soup looks great! Thank you for the recipe.

  2. Yes Daryl! Yes Avery! we wonder how you're still functioning:). the soup is perfect--and hope you have some down time now...

    1. Yes, Lucy, yes, Roberta. You understand!!! :)

      ~Daryl / Avery

  3. It does look easy! Will be saving this one! Good luck on keeping everyone straight! You have a lot to remember!

    1. You know, finding a good "boxed" soup is important. I needed to find one that was gluten-free, which this is. And it tastes great! If I had the time and could make the soup from scratch, great, super, fantastic, but that takes a lot of time!! :)

      ~Daryl / Avery

  4. What would happen if Charlotte visited the Cookbook Nook or Jenna visited the cheese shop?

    1. Celia, I have wondered the same thing. I know they would be friends!

      Daryl /Avery

  5. I hope you (both!) are managing to make time to put your feet up and relax a bit.
    A question: If the soup is going to cook for that long, why does the chicken need to be cooked ahead?
    It looks yummy.

    1. Libby, I cook the chicken because I like to get rid of any excess fat or juice that might dilute the flavor, but it probably doesn't need to. ;)

    2. I wouldn't expect boneless, skinless breasts to have much fat (especially if you take a minute and trim any that is there) and the juice is chicken juice. It should just add to the flavor.

  6. What a lovely, easy, healthy recipe, Daryl/Avery! Hope you can take time to catch your breath after that busy, busy period.