A really nice healing chicken soup in a nest.
Living alone and catching cold might be an issue. But not this time - yay! I let Uber take me to the supermarket and back with things to help.
I enjoyed half of the supermarket’s Rotisserie chicken breast and carefully separated the other half from the rest of the chicken and set it aside in the fridge.
Next, the rest of the chicken - every bit of it but the string and container - went into a soup pan the right size for it. Covered it with water and a small bit of salt and pepper and Bells Poultry Seasoning.
ADD - an hour later , half cup of leek circles and full cup of sliced celery including leaves.
Simmer another hour stirring to let the bits of thing break down for best flavor.
Remove from heat and cool a bit but not all the way.
Pour through three sieves, ending with superfine seive or use cheesecloth or cotton voile to win a lovely clear broth.
Pour into Pyrex bowl and cool. Refrigerate overnight.
Remove from fridge - a layer of fat may have risen to the top - remove it.
Return the broth to the soup pan and bring to boil…..add fresh sliced veggies - leek, celery, dillweed and simmer another hour.
Taste for seasoning and add : pepper, salt, sweeten slightly, add more dill weed, and sliced carrot coins.
Simmer, while mixing separately: one cup milk and one tablespoon cornstarch till smooth in a small container that will let you pour it easily.
Add the milk mixture to broth and veggies - it will thicken just a bit and add a velvety texture to the soup without making it thick.
Slice the other chicken breast into small pieces and add to the soup.
TO SERVE: place a good handful of salad greens of any kind in the bottom of a nice bowl and ladle HOT soup over it, to make it seem “soup in a nest” and then wilt a bit for a fine show. Add a dollop of sour cream or plain greek yoghurt if you like but it adds calories as well as really grand flavor.
SERVE. With crackers and tea and smiling. Fruit or bit of sweet something afterward or alongside.