RSSRosalie’s Chicken Soup
December 7, 2009
Many of you have met my friend, Rosalie, in the comments. She and I have never met, but we make good use of the internet’s ability to connect people around the world.
Rosalie is the mango queen. A Florida resident, she won a prize at Fairchild Tropical Gardens big Mango Day for her Mango Chutney with Coconut Rum.
Rosalie was one of the first women to communicate with me regularly on this website. I’ve been grateful for the many virtual friends I’ve found, and to Rosalie for showing me how easily and comfortably it was possible.
I’m also grateful to anyone who reduces my workload. First, she sent me this fabulous recipe in a format that I don’t have to recopy. It would take away its obvious standing as a favorite if I retyped it. Who can recall where this well-used recipe originated? It may have been snipped from the Miami Herald years ago.
Every day this week, as I’ve dragged myself through the door, with a long list still to get done that day, the reality of our entire month, I’ve been thinking about the hot bowl of Chicken Chowder I’d be eating very soon. It’s substantial and filling but not heavy. I love the visual simplicity, the digestive simplicity, the time and money ease.
For once, I barely altered a recipe. I chopped in a bunch of chives because I forgot to buy parsley, and some yellow pepper. I added a can of Romano beans.
It is simple and fabulous. In a month of heavy, complicated, demanding, salty, expensive, calorie-burdened food, this is a blessing of a different kind.
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6 Responses to “Rosalie’s Chicken Soup”
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….WOW. I can’t stand thin, wimpy soups, but I love the hearty stuff. That looks worth a try.
Horrors I didn’t realize that the recipe came through such a mess. I scannned it because I was too lazy to copy it with my slow typing. If anybody can’t read it please let me know and I will interpret but it is good. I usually have barley and lentils already cooked so I add them toward the last 20 minutes of the hour of cooking the split peas I use green too lazy to find yellow peas. Cicken already cooked goes at the very end!.
Obviously this is one of those recipes where Christine and I don’t measure too exactly.
Rosalie
Another thing that always amazes me about this food is how much you can eat and still not gain any weight. Me, I just added the barley, lentils, and split peas in the dry form (just rinsed before) and let them cook away with the broth. My gosh, it was so good.
Sounds delicious! I cannot make out how much canola oil, as the paper is folded right there, but probably a few tablespoons?
I will be trying it very soon.
Janice,
It was fabulous. Rosalie was horrified at the reproduction, but I could read it and I loved the authenticity of it. No better affirmation of a great recipe than having look a little tattered.
Neither Rosalie or I measure anything when we cook, but yes, I used about 2 Tbsp.
Hi Christine,
I just made this soup today, and it is indeed fabulous!! I did alter a bit, as I am sure most people will, depending on what is in their frig & cupboard. Today in Calgary is very very cold, so this is perfect to have for dinner, with a bun or other type bread.
Instead of the white kidney beans, I added 1 can of six bean mix. Pretty much everything was the same except I eliminated the red pepper, as I had none. I will definitely be making this again–will be taking a big container to our cabin later this month.
I really enjoy your postings–keep up the good work, and a very Merry Christmas to you & yours!!