Chicken Soup and Caesar Salad
Now that it is officially September my meal plans have changed to suit the weather a little bit more. Yesterday was a cool, rainy day which made me want to curl up in bed with my book and a candle to read. I'm looking for simple, healthy, comforting foods during this "transitional" part of the seasons (I know it isn't officially fall yet!). I made this soup Monday night and the leftovers were perfect for lunch yesterday. Homemade soup is simple to make and it tastes much better than anything you can get in a can or box. The caesar salad is the perfect accompaniment to add a little crunch to your dinner. The dressing is really what makes it. You can whip it up in no time flat and your family will love it.
I used a rotisserie chicken from the store for convenience sake. You could roast your own chicken and I know it would be delicious. You want to pick most of the chicken to reserve for adding to the soup later. To make the stock, add the carcass and any other chicken pieces (I put in the wings) you don't want to eat in your soup later.
1 rotisserie chicken, picked of most of the chicken (reserve chicken to add later)
1 onion, peeled and quartered
3 carrots, cut into large chunks
1/2 bunch parsley
1 teaspoon whole black peppercorns
2 teaspoons salt
6 cloves garlic, cut in half
12 cups water
for the soup
reserved rotisserie chicken
3 carrots, peeled and sliced
4 celery stalks, sliced
2 tablespoons minced parsley
To a large stock pot, add all ingredients for the stock. Let simmer on your stove for at least an hour (2 hours is better).
Strain the solids from the stock so that you are left with only liquid. Discard solids. Add reserved chicken, carrot and celery slices, and minced parsley to stock and let simmer for 20 minutes or until carrots are soft. Salt and pepper to taste. Serve.
1/2 cup mayo
juice 1/2 lemon
1 1/2 tablespoons capers, drained
1 tablespoon anchovy paste
1/2 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar
1/4 cup grated parmesan
1 skinny French baguette, cut into 1/4-1/2 inch slices
1 clove garlic
2 small heads romaine lettuce
lemon wedges, for serving
parmesan cheese, for serving
freshly ground black pepper, for serving
Combine all dressing ingredients in a blender, food processor, or by using an immersion blender. Taste for seasoning.
Place slices of bread on a sheet pan and put in the oven on broil for 3 minutes or until golden brown. Immediately rub each slice with a clove of garlic.
Cut or tear romaine into bite sized pieces. Drizzle with dressing and serve with a lemon wedge, parmesan cheese, fresh pepper, and garlic crostini.
Fresh, organic vegetables for our soup
Aren't these rainbow carrots gorgeous?!
Ready for soup