flavor
Soup for the Soul
Pour yourself a bowl on a raw March day
WRITTEN AND PHOTOGRAPHED BY KATE MORGAN JACKSON
Creamy Chicken
Noodle Soup
SERVES 4-6
INGREDIENTS
6
1
1
1
2
¼
¼
2
cups chicken broth
cup bow-tie pasta
cup carrots, peeled and chopped
cup celery, chopped
cups shredded cooked chicken
cup butter
cup flour
cups milk
Salt and pepper
Fresh chopped parsley for garnish
DIRECTIONS
• Bring broth to a simmer in a saucepan.
• Add pasta and veggies and simmer until
pasta is done and veggies are tender,
about 15 minutes. Stir in chicken.
• Melt butter in a separate pot. Whisk in flour
until well combined, then whisk in milk.
• Bring to a simmer, then pour into the soup.
Stir until combined and simmer for one more
minute.
• Season to taste with salt and pepper and
ladle into warmed bowls. Garnish with
parsley and serve.
Parmesan Polenta
Chicken Soup
T
here is nothing
quite as warm and
wonderful on a
raw March day as
a piping hot bowl
of comforting chicken soup.
Traditional chicken
noodle soup is a classic,
but every now and then it’s
deliciously fun to update an
old favorite. Turn it a little
creamy with just a few
additional ingredients. And
if you are in the mood to
shake things up even more,
this parmesan polenta
version swaps spinach
for the carrots and celery,
polenta takes the place
of the noodles, and the
parmesan adds a lovely
cheese flavor. Top it off
with a dollop of soft butter
if you are feeling extra
decadent!
24
SPRING 2018 MONTCLAIR MAGAZINE
SERVES 4-6
INGREDIENTS
6
½
1
4
2
cups chicken broth
cup fine yellow cornmeal
cup finely shredded parmesan cheese
cups baby spinach
cups shredded cooked chicken
Salt and pepper
Olive oil for drizzling
Butter, softened (optional)
DIRECTIONS
• Bring the chicken broth to a simmer in
a large deep saucepan.
• Pour the cornmeal into the broth in a slow
steady stream, whisking constantly. Simmer
over medium heat for about 10 minutes
or until the soup is slightly thickened.
• Whisk in cheese and simmer for one more
minute.
• Stir in spinach and chicken and simmer for
another 3-5 minutes until spinach is wilted
and chicken is heated through.
• Season to taste with salt and pepper and
ladle into bowls. Drizzle with olive oil.
• Last but not least — and this is optional —
float a dollop of butter on top of each
serving.