Saturday, October 26, 2013


I love curry and ginger and think this broth adds such an exotic flavor to chicken soup even though I'm usually the first to say, "Make your own stock for soups...don't use processed, etc., etc."  But I love this product!  The cream adds richness...the leeks add an additional depth of flavor.  Of course the beauty of making your own soup is that you can create your own signature flavors.  

4 boneless chicken breasts, cut into 1/2-inch pieces, keep refrigerated until ready to use
6 tablespoons butter, divided
2 tablespoons olive oil, divided
2 leeks, cleaned well; sliced thin (mostly white part only--discard tougher green)
1 yellow onion, chopped
6 tablespoons flour
32 oz. Swanson Thai ginger broth
2 cups skim milk 
2 large russet potatoes, peeled and chopped into 1/2-inch pieces
2 large carrots, cut into 1/4-inch pieces (about 1 cup chopped)
1/4 cup freshly chopped parsley
1/2 teaspoon ground celery seed
1/4 teaspoon dried thyme
1/4 teaspoon dried, crushed rosemary
1 bay leaf
Salt (I use sea salt) & freshly ground black pepper
1 cup frozen peas, thawed
1/2 cup heavy cream
2 teaspoons lemon juice
Crushed red pepper to taste, optional

In a large stockpot, melt 4 tablespoons butter and one tablespoon olive oil over medium heat.  Add onion, leeks, carrots, and onions, turning heat to medium-high and saute' until vegetables begin to tenderize, about 3-5 minutes being careful not to burn.  Lower heat if necessary.  Stir in flour, and combine well, stirring constantly, about a minute and a half.  Slowly pour in broth and milk while continuing to stir or whisk until liquid incorporates the flour smoothly.  Add potatoes, carrots, parsley, celery seed, thyme, rosemary, bay leaf, salt and pepper to taste.  Bring mixture to a gentle boil, stirring constantly, then reduce heat to medium-low.  Cover and simmer until potatoes and carrots are tender; about 10-15 minutes.

In the meantime, melt remaining butter with olive oil in a large saute' pan; add chicken pieces, and saute' until nicely browned.  Add lemon juice to deglaze pan.  Remove from heat.

When potatoes and carrots are tender, add peas and heavy cream; stir to combine all, then add cooked chicken and crushed red pepper if desired.  Cover and simmer for 5 minutes.  

Serve with biscuits or crusty bread.