Winter Chicken & Vegetable Soup

Lots of time between entries. The world has changed since July 4, 2008. Estelle and I parted ways in September. She left The Bridge first, for the season. I closed the kitchen on November  3rd. Estelle will remain the exec. chef, I will seek new employment. The Bridge lasted until late November, a good season. Brian and I continue to campaign the property, hard to predict it’s reopening schedule. The world’s economic balance has shifted, like a slick log on a river.

Today I helped a friend prepare chicken soup for her table. I was asked to help teach her a basic first step. The process seems easy, try it and see.


1 butternut squash ( a small one), peel, seed and dice to 1 inch pieces
4 carrots, peel and dice to the same size
6 stalks of celery, again cut to the same size (reserve tops and heart for stock)
1 large white onion, dice heart to 1/2 inch pieces, (use trim in stock)
1 bunch parsley, rinse and remove stems, chop the leaves, stems in the stock
½ bunch cilantro,same process as parsley
1 red pepper, diced
2 zucchini, diced
1 large can of chicken stock
1 (4 lb) chicken roasted,shred all the meat, use the bones in the stock
¼ cup veg oil

Combine all trim for stock in a stock pot and add a splash of oil. Start over high heat stirring, then add water to cover after 5 minutes. Bring to a boil then reduce heat to simmer. Next, combine all of the diced vegetables with the remaining oil and spread on a sheet pan (or 2). Place in a pre-heated 375 degree oven. Stir after 10 minutes.

When the vegetables have been roasted for 25 minutes, remove from oven. Then strain the stock and combine the cleaned stock with the canned broth and bring to a boil. Now add the roasted vegetables and the chicken meat, finally season with salt, pepper, a pinch of ground ginger, ground cumin, and granulated garlic. Taste and adjust. Chill. Then cover and freeze.

This recipe is intend for service at a later date, freeze half of it in 3 separate containers. Fill them 2/3 of the way, then dust each with ½ of the chopped herb. In the remaining soup add the rest of the herb and refrigerate.

Serve the soup with rice or pasta if you’d like to add starch.

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