flavor
Soup for the Soul
Pour yourself a bowl on a raw spring 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 spring day as
a piping hot bowl
of comforting chicken soup.
Traditional chicken noo-
dle soup is a classic, but
every now and then it’s deli-
ciously 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 ver-
sion swaps spinach for the
carrots and celery, polenta
takes the place of the noo-
dles, and the parmesan
adds a lovely cheese flavor.
Top it off with a dollop of
soft butter if you are feeling
extra decadent!
18
SPRING 2018 WAYNE 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.