SOUP Sunday_CHICKEN TOMATO potage soup

potage soup

Unbeatably tasty comfort found in this flavourful warmth in a bowl.

Usually Friday or Sunday suppers
are pretty much Soup and Cheese nights.

Friday's soup comes from the leftover Sunday soup ;o)  
You see where I am going with this.
If you are wondering...
yes, I freeze portions of my soup as soon as its possibly ready to be stored away.  
Keeping most of its freshness is definitely key to planning my 'Multi meals' ahead of time. It's great to have last minute preparations on hand.
If we've had a filling lunch which dragged on to a later time...
supper will need to be a little gentler on our system.

What better way than a nice warm vegetable ' minestrone ' soup or...
just plain, tasty dependable chicken soup.

Better yet, leave the regular, tasty chicken soup to when wanting to sooth your cold 'malaise' and kick it up a notch with tomato.
My favourite ingredient to raise flavours as well as adding a healthier component...is something called the lycopene factor. ...which packs a powerful antioxidant punch.  Yes, this strange sounding word is primarily found in cooked tomato amongst a few other fruits like: watermelon, guava and pink grapefruit.  Every chance I get...if cooked tomato lends itself well to the recipe...I certainly will add it.

Now, here's a recipe that I consider a 'Multi-Mealer'.  These are the recipes worth my time and efforts more so than what I consider a 'one-timer meal'. If this chicken soup flops...chances are, the rest of my other meals will suffer the consequences ;0(
Not only do I get my Sunday soup...I'll later have a few more meals such as: soup for another day, chicken left over for a salad, tacos or pita pockets, maybe a pasta toss...yummy lunch sandwiches etc...

Let's not forget...
a great soup starts with well chosen ingredients.
The basics in this case is a good quality chicken, tomatoes and selective vegetables.

What's great about a soup such as this one?
It is the fact that it is so versatile.
Open your fridge veggie drawer...
and see what you can bless the chicken with today.
Therefore, here is my version of what a...
great Tomato Chicken Soup should taste like.

Potage Soup
 serves 6-8 persons

Click HERE for PRINT version of RECIPE

(American /Metric measures)

Soup base:
. 1 whole chicken (about 3 lb./ 1.5 kg) 
. 2 tsps. (10ml) sea salt, 
. 2 tsps. (10ml) granulated garlic powder 
. 10 medium sun-dried tomatoes
. 2 Laurier leaves
. 4 cups (1 Litre) canned Italian tomatoes, purée

...Vegetable add-ins* (about 4 cups worth):
. 1 medium, sweet onion
. 2 medium carrots
. 2 medium celery stalks
. 1/4 tsp. (1ml) each dried herbs:  basil, oregano, rosemary, sage, tarragon

* Broccoli, cabbage, fennel, zucchini, can also replace the list of veggies mentioned above.  


Prep and cooking total time: about 2 hrs.

1. Clean and liberate the chicken from most of its fatty skin.  Leave only some on the wings and excess that doesn't come off easily. 
2. Place the chicken into an xLarge pot...BREAST up.  Cover with enough water to barely skim the surface of the chicken. 
3. Place pot covered with its lid on HIGH heat.  Wait about 10 minutes or so before a boiling action begins.   As the whitish foam appears, grab a pierced ladle and take most of the foam off the surface.
4. Roll over the chicken to the BREAST down position.  Remove about 3 cups (750ml) of water. 
5. Add the puréed tomatoes, salt, garlic powder, Laurier leaves and sun-dried tomatoes.  Cover the pot with lid ajar (watching it closely) to bring the soup to a re-boil point. 

6. Bring the heat down to MEDIUM and leave it simmer for the next 40 minutes.
7. Roll over the chicken again to BREAST up.  Now, add the vegetables and dried herbs. Lastly, lower the heat to one notch above LOW and continue cooking for another 40 minutes by keeping the cover tight onto the pot.

8. Gently remove the chicken and place it into a bowl to be covered.  Use an immersion blender to puree the vegetables. 
9. Pull apart the chicken and place back the pieces into the soup.
. Serve warm and enjoy.

Warm comfort and flavourful wishes,

Comments ... ??? ... or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

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. Recipe: Simple Stupid Salt CHICKEN roast
. Food 101: CHICKEN 101 - Let's LEARN more ABOUT what we EAT