Two Way Chicken Soup

As mentioned in previous entries, soups are one of the most frugal and versatile dishes you can make. They are true budget stretchers. The recipes for my homemade chicken noodle soup and chicken & dumplings are in the archives. I really wasn't planning on making soup during the recent chicken bulk cooking sessions but then I stumbled upon a segment of Paula's Home Cooking. She did her stock different than mine but I thought this was jumping board where I could be a little creative to see where it would lead. The results were worth it!

Paula made her stock using a whole chicken, bayleaf and onion then picked the chicken clean after simmering. Then she added the meat back to the stock along with carrot coins and potatoes along with noodles. When the vegetables were cooked she stirred in sherry, Parmesan cheese and heavy cream. That was all the inspiration I needed and it immediately dawned on me I could make a large batch of soup then divide it for two different tastes. That's what I did. I call the recipe Two Way Chicken Soup.

Two Way Chicken Soup
recipe inspired by Paula Deen host of Paula's Home Cooking on Food Network

Both soups start with my basic chicken stock. Once soup #1 is finished you then have the choice to divide for soup#1 and soup#2 or turn the entire soup into soup #2. Soup #1 is rich and flavourful, a wonderful soup on its own. It is low fat. Soup #2 is rich and creamy with a touch of elegance. Both are sure to please!

Stock:
my basic chicken stockabout one whole chicken's worth of bones
2 carrots, washed
2 stalks celery with leaves
1 medium onion, washed but unpeeled and quartered
1 bayleaf

Cover the chicken pieces and vegetables with enough water to be over the the mixture by about 4 inches. Bring to a boil then reduce to simmer. Simmer for about 40 minutes. Strain

Soup #1

stock
2 boneless, skinless chicken breasts cut into bite sized pieces
4 potatoes, peeled and cubed
3 carrots, cut into coins
2 stalks of celery, sliced
1 1/2 c frozen corn
2 c fresh mushrooms, quartered
1 onion, chopped

Combine ingredients and add water if necessary to cover by about 2 inches. Bring to a boil. Reduce heat to simmer and let simmer until the vegetables are almost cooked. Add:

1 tbsp Maggie Seasoning or Worcestershire Sauce
sea salt and pepper to taste
3-4 large handfuls broad egg noodles

Increase temperature to medium high. Continue cooking until noodles are el dente. Garnish with sliced green onions or chopped chives.

Soup #2

I trimmed down the fat a little in this soup by using 1/2 & 1/2 cream but you can use heavy cream if desired. Make stock then soup #1. If using the entire amount of soup #1 to make soup #2, stir in (adjust amounts if using half of soup #1):

1/4 c sherry
1 c shredded Parmesan cheese
2 c 1/2 & 1/2 cream

Return to heat to warm through. Garnish with a little grated Parmesan cheese