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Mom’s Cold-Season Chicken Soup Recipe

Prep time: 10 minutes Cook time: 20 minutes Yield: Serves 3 to 4.

Ingredients 4 cups of homemade chicken stock Fat from the homemade chicken stock 1 yellow onion, peeled and chopped 2 carrots, sliced in 1/4-inch slices (about the same amount as onion) 2 celery stalks, sliced in 1/4-inch slices (about the same amount as the onion) 1 Tbsp fresh parsley leaves 1 Tbsp of chopped greens from a green onion (green part of the green onion) or chives 1/4 teaspoon poultry seasoning (ground sage and thyme) 1/8 teaspoon (a pinch) of crushed red pepper flakes (or a small pinch of cayenne) Salt and freshly ground black pepper to taste

Method

1 In a 4 qt saucepan, heat a tablespoon of chicken fat (that has risen to the surface and solidified from your homemade stock) on medium high heat. If you don’t have enough chicken fat, you can add some olive oil. Sauté the vegetables in the fat until the carrots are almost done. While you are sautéing the vegetables, add the seasoning – the poultry seasoning, the crushed red pepper flakes, a pinch of salt and a pinch of pepper. Seasoning like this during the cooking of the vegetables brings out their flavor. According to my mother, crushed red pepper flakes or cayenne is very helpful for a cold, which is why it is part of this recipe.

2 Add the 4 cups of stock. Bring to a low simmer. Cook until the carrots are just cooked through (about 5 to 10 minutes). Add the fresh parsley and green onion greens. Check seasonings (you will likely need to add more salt) and adjust to taste.

Serve with (at least) day old crusty French bread.

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Note: I asked mom about why no chicken meat and she said that it muddies the flavor of this particular light soup. I think I would have to agree. This soup is absolutely delicious just the way it is. Just make sure you are starting with excellent stock.

How to Make a Lattice Top for a Pie Crust

Prep time: 10 minutes

Method

1 Before starting the lattice top, roll out half of your pie doughand line your pie dish with it. The dough should extend beyond the rim of the pie dish by about half an inch. Put it in the refrigerator to chill while you work on the lattice. On a lightly floured surface, roll out the other half of your pie dough to the same extent as the first half (about 3 inches beyond the diameter of your pie dish). It’s easier to work with the dough if it is chilled, so if it the dough has softened too much, put the rolled-out piece on a flat cookie sheet and chill it in the refrigerator or freezer for a few minutes.

2 Cut the dough into even strips, 1/2-inch to 3/4-inch wide, depending on how thick you want your lattice strips. You can use a blunt knife with or without a ruler or straight edge to guide you, or you can use a pizza wheel or a pastry wheel if you have one.

3 Fill your pie shell with the pie filling. Lay out 4 to 7 parallel strips of the pie dough, depending on how thick your strips are, on top of the filling, with about 1/2-inch to 3/4-inch space between them. Fold back every other strip.

4 Place one long strip of dough perpendicular to the parallel strips as shown. Unfold the folded strips over the perpendicular strip.

5 Now take the parallel strips that are running underneath the perpendicular strip and fold them back over the perpendicular strip, as shown. Lay down a second perpendicular strip of dough next to the first strip, with some space between the strips. Unfold the folded parallel strips over the second strip.

6 Continue this process until the weave is complete over the top of the pie.

7 Trim the edges of the strips flush with the dough of the underlying pie dish, which should be about half an inch over the sides. Fold back the rim of the shell over the edge of the lattice strips, and crimp to secure.

Left: 3/4-inch strips. Right: 1/2-inch strips

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on Simply Recipes. Thank you!

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