Everyone is getting over colds here, and with some very un-Washington cold weather, chicken soups have been a frequent flyer. I made 2 recipes from Kimmie at She’s in Her Apron, on Youtube. The first one I’ll put the link here. The only thing I changed was the herbes de Provence. I don’t care for a strong lavender taste, but I have found that if I cut the amount in half and replace that with more rosemary, I love it. And I was out of bay leaves. This soup tasted like Thanksgiving dinner in a bowl. I can see why she likes making it when she doesn’t feel, good. I’ll be doing that, too!
The second one was more challenging! It called for a Knorr garlic and herb sauce packet. Finding them wasn’t a problem. They aren’t kosher. They don’t have a hechsher. Furthermore, it’s dairy and it was in a meat soup. Since I haven’t finished my conversion, I’m not prohibited from eating them, but wanted to make this kosher. So I bought two packets to I could see what they tasted like.
So I bought two packets to I could see what they tasted like. It’s a garlic cream sauce and the only thing else I can taste is onion powder. Bits of parsley is visible (I’m assuming it’s parsley, as it doesn’t have a taste). If there is something else in the “herbs and spices” part of the ingredients, you can’t really taste it. Even the garlic is mild. But it is really thick. So, as I thought, I can use Heather, of the Kneady Homesteaders Bechamel replacement for a cream sauce and make cream of garlic. Then add it to the soup. Kimmie’s 2nd soup recipe is here! The only thing I will do the next time I make this is to add a bit more flour, as I’m sure it should be a little thicker. Heather talked about how she did that for her mac and cheese. That’s how the packet came out, very thick. I also added a ton of onion because I’m getting over a cold and wanted the antiviral properties!
Two quick soups! I made both out of precooked chicken thighs made earlier in the week. So both came together quickly! Stay warm everyone!