5 November 2007

Creamy Chicken Soup with Carrots & Baby Peas for "Magazine Monday"

Today is a "blustery" day. Perfect for a nice warm bowl of soup and a slice of bread. This simple and satisfying soup fit the bill to a tee!!

Ivonne at Cream Puffs in Venice has declared Monday to be "Magazine Monday". I finally get to make those dishes I see in the magazines I thrive upon.

I am an avid collector of foodie magazines. I can't seem to leave the grocery store without the latest copy of at least 4 different magazines. I skip through all the articles and head straight for the food section!! I have all the best of intentions to prepare every dish that catches my eye and I bookmark them faithfully for a later date. Needless to say the pile is getting higher!!! Higher even than my cookbooks!! I came across this recipe in the November 2007 issue of Food & Wine Magazine as one of those recipes I had to try. What appealed to me you ask?

1)The simplicity of the dish by using a rotisserie chicken so that this soup could be made on a week night after work.

2)I enjoyed the idea of the subtle curry flavour.

3) The use of peasant bread as a thickening agent in the soup.

It turned out quite well with a mild curry flavour that I had hoped for. Watch out for the salt consumption by using too salty of a chicken broth. I added a little thyme which added a nice fresh herby aroma and flavour at the last minute. ( I had it on hand).

"Thickened with cubes of peasant bread and a touch of half-and-half, this soup is like a delicate chicken pot pie filling. Rotisserie chicken is a great shortcut. If you have a few minutes to spare, save the bones and simmer them in a store-bought chicken broth for an enriched chicken flavour."

**Creamy Chicken Soup with Carrots & Baby Peas **

2 T unsalted butter
2 large carrots, very thinly sliced
1 leek, white and tender green parts, halved lengthwise and thinly sliced
1 rotisserie chicken, dark meat and white meat pulled and coarsely shredded separately (3 cups total)
1/2 tsp mild curry powder
4 cups chicken stock or low sodium broth
salt and freshly ground white pepper
3 oz crustless peasant bread or country white bread, cut into 1-inch cubes (2-1/4 cups)
1/2 cup frozen baby peas
1 T finely chopped flat leaf parsley

In a medium saucepan, melt the butter. Add the carrots and leek and cook over moderate heat, stirring, until slightly softened, about 4 minutes. Add the dark meat and curry powder and cook, stirring, for 1 minute. Add 3 cups of the stock and season with salt and white pepper. Simmer over moderate heat until the vegetables are tender, about 5 minutes.

Meanwhile, in a blender, puree the bread with the remaining 1 cup of stock and the half-and-half.

Stir the puree into the soup along with the peas and simmer over low heat until thickened, about 8 minutes. Add the white meat and cook just until heated through, 2 - 3 minutes. Stir in the parsley and serve right away.

Serve with a Creamy Chardonnay 2006 Chateau St. Jean Sonoma Best Blogger Tips


  1. Wow, I will have to revisit my magazine for this soup. Not sure how I missed it. But, like you, I have so many magazines and books with little stickies hanging out of them. I am sure in this life I will never get to all of the recipes I want to make! This soup is very nice looking Val, I think the photo is verry lovely!

  2. That look so comforting! It's starting to get cool around here, too, finally, and I've been thinking a lot about soups and stews! And ditto on the magazines. I try to tear out the recipes I want to try and recycle the rest of the magazine, but they pile up fast!

  3. Same here, I love magazines and cannot stop to buy them. I thought I was the only one flipping directly to the food section. I guess not anymore. I did not know that Ivonne declared Mondays as Magazine Mondays. I'll have to look into this. I have piles of mags. I finally got a subscription of Food & Wine. I just love that magazine. Did not go to Vancouver, the trip was cancelled. My husband was searching, in your area, for that men that had the plane accident. My DH flies a Cormoran for the military and he is on the Search & Rescue team. So, Vancouver, another time. Have a good day.

  4. would you send a pot of that here? I could use it today.

  5. So comforting and gorgeous color. Great soup to have for Winter. Good work Valli!:))

  6. Thanks DEb, you should try it. I quite enjoyed it's light flavours.
    I have piles and piles of unrecycled magazines Abby!!
    Another time you will make it to Vancouver Helene!! I hadn't heard about the plane crash.

  7. I have seen her doing the "Magazine Monday" and thought that it was a great idea. I'm glad you are doing the same!! This soup sounds very good - great choice!

  8. I know exactly what you are talking about! I think I might get cookbooks & food mags overloaded! ;)

  9. How wonderfully comforting. Sounds just heavenly!

  10. Valli, we say exquisito!!! this sounds a pleasure, I love soups at every times (summer and winter) now we have a hot spring but I like sometimes make soup at night. I think how Deb I m sure that I never will make all recipes I have!!! and everyday I have more!!!!Because at Blogs are wonderful recipes, don't you think??? xxxx Gloria

  11. What beautiful colors in your soup, Valli. It looks perfect for a fall day.

  12. I'd send you a pot of comforting soup if I could Marye!!!!
    Thanks Asha, Deborah, Ahn & Truffle!!!
    I agree with you Gloria that we find many delcious recipes on all the wonderful blogs out there as well!!!My listof recipes I have to try is growing longer and longer as we speak!!!


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