SOUP’S ON!
PERFECT YOUR SOUP RECIPE WITH THESE 3 TIPS
SIMMER TO BLEND FLAVORS. Simmering is the key to a great soup. Once all your ingredients are in the pot, reduce the heat to a low simmer. This allows the flavors to play together without overcooking. If a soup is boiled for too long, the vegetables, meats, and/or pasta can become mushy and underwhelming.
Soup is perfect for sick days and alongside grilled cheese, and Grandma always seemed to have a recipe to make everything better. For as simple and comforting as soup can be, re-creating those memories from your stovetop includes a few tedious steps. Become a soup master with this go-to guide to winter’s favorite dish.
MIND YOUR PEAS AND CARROTS. The magic of a hearty minestrone or old-fashioned chicken noodle soup comes from the flavors of vegetables to create the perfect blend of comfort and taste. However, overcooking or undercooking vegetables can ruin this delicate balance. So, consider the vegetables you want in your soup and plan accordingly. Start by chopping vegetables into bite-size pieces that will easily fit on a spoon. No one wants a spoonful of soup that’s just carrots after all! Then, add vegetables to your soup based on cooking time and flavoring. Carrots, onions, and celery should “sweat” in the
SEASON GRADUALLY — BUT GENEROUSLY. No one enjoys a bland soup, but too much seasoning can overpower the natural flavors of your ingredients. Add your seasoning to
vegetables as they sauté in the pot before adding the stock. Then, add the stock and the remainder of your ingredients. Only add more seasoning as the soup simmers and do a taste test. Add a bit of salt and pepper until it’s perfect! If you over-salt, don’t panic. Adding more stock, potatoes, noodles, or cream can fix your soup in a pinch.
pot with oil and seasoning before you add the broth to capture the fullest flavor of these ingredients. Potatoes and other root vegetables can be added in the boiling phase, while leafy greens only need minutes in the pot toward the end to capture their full flavor.
Bonus Tip: Always serve your soup with bread, toast, or crackers. It’s the perfect vehicle to soak up all the flavors!
YOUR MONTHLY NEED-TO-KNOW!
SLOW COOKER CHICKEN CASSEROLE
INGREDIENTS •
8 chicken thighs or drumsticks, lightly salted
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1 lb potatoes, peeled and cut in large chunks
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1 tbsp olive oil
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2 garlic cloves, sliced
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1 tbsp all-purpose flour
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14 oz chicken stock
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1 onion, finely sliced
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1 sprig rosemary
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2 celery sticks, thickly sliced
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Finely grated zest and juice of 1/2 lemon
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2 carrots, thickly sliced
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1/4 cup fresh parsley, finely chopped
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1 leek, thickly sliced
DIRECTIONS
1. In a large frying pan, heat oil and fry salted chicken on high until brown. 2. Transfer chicken to the slow cooker. Add flour and stir. 3. In the frying pan on high heat, fry the onion, celery, carrots, leeks, and potatoes until lightly browned. Add garlic and fry for 30 seconds.
4. Transfer vegetables to the slow cooker and add the stock, rosemary, and lemon zest. 5. Cook on high for 2.5–3 hours or until chicken is tender. 6. Check seasoning and add lemon juice to taste. Top with parsley before serving.
Inspired by GoodHousekeeping.com
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