Mother Earth Living

Great Winter Recipes: Wintertime Chicken Soup

By Jim Long
December/January 2007

Photo by Matthew Stallbaumer


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This is a cooking wreath from my garden. It contains the right amount of herbs to season a pot of soup. Here’s a simple recipe, or use the wreath with your own favorite soup recipe.

• 2 1⁄2 quarts of water
• 2 chicken breasts, cut in pieces
• 1 stalk celery, diced
• 1⁄2 cup diced onion
• 2 carrots, peeled and diced
• 1⁄4 cup rice or pasta, optional
• Cooking wreath
• Dash salt and pepper, to taste

1. Bring water to a boil and add chicken and vegetables. Cook until chicken is tender, about 20 minutes. Add rice or pasta and reduce heat to a simmer, cooking 10 to 15 minutes.

2. When you add rice or pasta, also remove the ribbon from the cooking wreath and add the wreath to the pot of simmering soup. Simmer until done, add salt and pepper to taste, remove wreath and serve.

Vegetarian friends would receive this recipe card attached to their cooking wreath:

• 2 1⁄2 quarts of water
• Assorted, diced vegetables, such as celery, carrots, turnip, cabbage, onion and garlic
• 1⁄4 cup rice or pasta
• Cooking wreath
• Dash salt and pepper, to taste

1. Bring water to a boil. Add vegetables and simmer until tender, about 20 minutes. Add rice or pasta and simmer until nearly tender. Add the cooking wreath (with the ribbon removed) and simmer for another 10 minutes. Add salt and pepper to taste, remove wreath and serve.


Jim Long, a contributing editor for The Herb Companion and author of numerous books on herbs, welcomes your comments and questions. Visit him at www.herbcompanion.com/contributors.

Click here for the main article,  Great Winter Recipes: Preserve Herbs with Wreaths and Soups .








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