Susquehanna Valley —
The traditional gesture of making and sharing soup has become something of a recent phenomenon, with detailed how-to's shared in recent women's magazines and a book devoted to the subject, "Soup Night: Recipes for Creating Community Around a Pot of Soup," by Maggie Stuckey.
Soup is relatively inexpensive and simple to prepare, after chopping is complete.
This week marks "National Homemade Soup Day," and with the weather forecast, the timing seems perfect.
If big eaters seem put off by soup as a main course, fill them up with a salad and great bread.
Here are some ideas you might want to try.
Chicken Noodle Soup
2 tablespoons extra virgin olive oil
1 medium onion, diced
1 large leek, split lengthwise, well-rinsided, and sliced crosswise (white and light green parts)
3 medium carrots, cut diagonally into 1/2-inch slices
3 celery stalks, halved lengthwise and sliced crosswise into 1/2-inch slices
3 garlic cloves, minced
1 3-pound rotisserie chicken, meat removed and shredded, bones discarded
3 cups low-sodium chicken broth
1/2 teaspoon dried thyme
1 bay leaf
8 ounces wide egg noodles
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1/2 cup finely chopped fresh parsley
Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the onion, leek, carrots, celery and garlic and saute until the vegetables are soft; 6 to 8 minutes.
Add the shredded chicken, chicken broth, thyme and bay leaf. Bring the mixture to a boil. Add the noodles, then reduce the heat and simmer until the noodles are tender but still firm to the bite, 8 to 10 minutes. Season with the salt and pepper. Remove the bay leaf, ladle the soup into bowls, and garnish with the parsley. Serves 8 to 10.
(Recipe courtesy of "In the Kitchen with David -- comfort foods that takes you home," David Venable, qvc.com)