Beth must have psychic when she left the comment that it’s casserole and soup season! Maybe she just saw it coming, because I mentioned roasting a chicken and making broth earlier this week. Tonight came the inevitable soup. I was particularly happy with how it turned out.
I think it started from the excellent fresh broth. I was a bit skimpy on the water when I made the broth, and I simmered it down a lot. That gave it a more powerful flavor. Then today, I got to use all kinds of fresh veggies. Carrots, celery, onion, of course, but also peppers, tomatoes, potatoes, and garlic. The noodles were red pepper from Ohio City Pasta. A little splash of hot sauce boosted the flavor, along with salt and pepper, parsley, and (one of my secret ingredients) dill. I don’t much care for dill, honestly, but just a pinch does something interesting in a soup, I think. Now I’m wishing I had thought to throw in some zucchini – we’re probably all putting it in everything we can this week, right?
In the picture, you’ll notice the one down side of my small batch of broth – very chunky soup. When does it become a stew? I once heard Lynn Rosetto Kasper say that if you could eat it with a fork then it was a stew. This nearly qualified. In my opinion, though, it isn’t a stew unless you’ve thickened it with flour to make a gravy. So I’m sticking with calling it chicken soup. Or maybe I’ll just call it yummy.