Damp and cool, this rainy fall day. The rain overnight left the sky completely drained of color when we woke up this morning. I felt exsanguinated and uninspired to match. This demanded a soup infusion STAT, before I just caved and went back to bed.
I’d made an overnight slow cooker stock Sunday using a gifted turkey breast carcass from a dear friend’s birthday dinner (genius theme: Early Thanksgiving). And this time, I remembered to leave on the yellow onion skins and was rewarded with 2+ quarts of pretty, golden broth. Fragrant, too, thanks to the parsley stems.
That was the Slow part.
I’d bought bone-in chicken breasts this week, since they were on sale, but I knew the white meat wouldn’t hold up to a poaching and a souping without getting stringy and tough. So I pulled out the pressure cooker, checked Lorna Sass‘ recommendation for timing, and fired it up. A mere 7 minutes of cooking, I had two perfectly moist and tender breasts ready to be boned, chopped, and added to the soup.
That was the Fast part.
The rest of the soup involved cleaning out the crisper and using up odds and ends. That was the Soup part. (Soup art?)
Fast and Slow Chicken Soup
Yields enough for 6-8 servings
In a large stock pot, heat 1 tablespoon of oil over medium-high heat and add
- 1 medium yellow onion, peeled and diced
- 2 carrots, diced
- 2 ribs of celery, diced
- 1/2 each of a yellow and green bell pepper that you found sliced and frozen in the fridge from the last time you made hummus (when WAS that?!)
- 8oz package of sliced mushrooms
While those begin to soften, clean, stem, and chop a bunch of kale into postage stamp-sized pieces. Peel and dice a sweet potato. Dice a medium tomato. Add them all to the stock pot and give it a stir.
Season with any or all of the following:
- 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
- Italian seasoning (I like the McCormick’s grinder one the best, and they go on sale all the time)
- Slap Ya Mama seasoning (my Electra-complex season salt of the year)
- spoon of chopped garlic from a jar, or 2 fresh cloves, pressed
Stir it all again and add 2 quarts of stock. Slap a lid on and bring it to a boil.
Once it’s boiling, add 1/2 cup of rice and 2 cups of cooked chopped chicken breast. Turn the heat down to simmer for 15 minutes, then turn it off and wait for someone to say they’re hungry.