Farmer's Market Finds - Part 3

I know it's supposed to be summer, but the weather around here has been anything but summery. We've had 20+ days of rain and no signs of dry weather in the week ahead. Sunday was especially cool and dreary and chicken soup sounded like just the thing for dinner. I pulled out a recipe that I've had since junior year of college, when I had my first apartment. It's for chicken matzo ball soup and chicken salad. I got it off of the Food Network website and have pulled out the same stained paper every time I feel like making 'real' chicken soup (not to be confused with quick chicken soup that I adapted from a Rachael Ray recipe).

I had some leftover rainbow carrots from the farmer's market and thought they would make a colorful addition to the recipe. Instead of a whole chicken, I used a bone-in chicken breast (with skin). I typically don't buy bone-in chicken (especially with skin), but it really gives the soup a better flavor. The chicken also stays more moist for the chicken salad.

I didn't have the time to make matzo balls for the soup, so I picked up some fresh pasta from the grocery store. If you plan to freeze your soup or keep it in the fridge for more than one day, cook the noodles separately and add them in before you serve the soup. The noodles will absorb all the liquid if you leave them in the soup.

Now, on to the recipe! I've modified it to fit the amount of ingredients and soup that I wanted to make (about 4 big servings). You can add or subtract ingredients as you like. If I have parsnips on hand, I always use those instead of carrots.

Matzo Ball Soup and Chicken Salad

Adapted from a recipe on the Food Network Website by Sandy Whiteman

For the soup:
1 double chicken breast (bone in, skin-on)
3 carrots, cut into 1 inch pieces (I used the baby rainbow carrots this time)
4 celery stalks, cut into 1 inch pieces (throw in the tops too)
1 whole yellow onion (cut half into small pieces and leave the other half in one piece)

1/4 cup parsley/ chopped
4 sprigs dill (couple of shakes of dried dill if that's what you have on hand)
Salt and pepper

Cut chicken breast into 2 pieces using a sharp knife

Place the chicken into a stockpot and fill the stockpot with enough water to
cover chicken (I use an 8 quart pot and fill it about 2/3 full)

Bring the water to a boil

Skim the top of the water, removing as much fat as possible

Add the vegetables, herbs, and salt and pepper (don't add too much pepper, you can always add more later but can't take it away)

Turn heat down and let simmer for approximately 1.5 hours or until tender
Strain the soup, reserving the chicken (for the chicken salad) and the carrots, celery, and chopped onion to put back into the soup

If you plan to cook the noodles in the soup, put the soup liquid back into the stockpot and bring to a boil

Add noodles and cook until al dente (follow the instructions on the box)

Add the vegetables into the pot and serve

Chicken Salad
Chicken from the soup, shredded or cut into smaller pieces
Approximately 2 tablespoons of mayonnaise (will vary based on how much chicken you use and how mayonnaise-y you like your chicken salad)
Dash of Garlic powder
Salt and pepper

Let chicken cool before making the salad

Mix chicken, celery, and mayonnaise together

Season with garlic powder and salt and pepper to taste

Summary:

Prep time: 15 minutes

Cook Time: Active - 15-20 minutes; Inactive: 1.5 hours

Cutting board, knife, stockpot, colander, ladle, measuring spoons, bowls