There’s no such thing as too much chicken soup – unless you’re a chicken. And you don’t need to be suffering from a runny nose and sore throat to enjoy a bowl. It’s a favourite of mine year-round, one of those comfort foods that is always in season.
And the variations aren’t limited to chicken noodle or chicken vegetable. These may have been the “go to” flavours you grew up with, often emerging from a packet or can. But the span of possibilities is only limited by your imagination, and the ingredients you have on hand.
I can remember Mom boiling up a chicken carcass right after dinner to create a healthy, homemade base for soups that would later include chunks of meat, fresh veggies and anything else she felt would add to its flavour – and nutrition.
Her intrinsic knowledge of ingredients and just the right quantities (with nothing written down) resulted in a delightful alchemy – with no two pots being the same. But some folks have taken time to document the process. Here are a couple of chicken soup recipes that should pass muster.
That being said, I’m fully aware that not everybody has time for this labour of love. Guilty as charged. So, as I wander by the refrigerators where we shelve our colourful jars of “Vince’s Own” soups, I’m tempted to grab a couple on the way home. In particular, cream soups, as these hearty varieties really hit the spot this time of year. My family has given the thumbs up to several: cream of broccoli, cream of mushroom, and potato-bacon chowder. One of my personal faves is butternut squash soup – especially with a few crackers crumbled on top.
Some other popular flavours include cream of asparagus, turkey with wild rice, seafood chowder, and of course, chicken: chicken noodle, chicken noodle twist, and chicken vegetable.
Vince’s Own soups are made in our commissary with fresh ingredients (no msg), and in small batches. And they’re jarred by hand – after all, this is not some large factory operation.
With so many varieties to choose from, getting bored is not an option. Just add a sandwich, and you have the perfect fall lunch.
Bon appetit!
— Neil
