Blog Posts

Chicken Soup Chicken (Just What the Doctor Ordered!)

“Chicken Soup Chicken is just what the doctor ordered! Made with everything that goes in soup, but without the broth!”
chicken and vegetables

After a road trip filled with all varieties of junk food, I was ready for some comfort food. Junk food isn’t my forte, though I must say that Manservant did enjoy his McDonald’s and Sonic burgers along the way. I had a few French fries, but even those don’t hold the appeal for me that they used to many years ago. And of course you all know we didn’t have pie, so peanut M and M’s took its place. We did keep a container of hummus next to us, to round things out a bit!

Well, Tuesday morning found me without dog food which means I had to go get some at the organic pet food store. My dog eats food that costs more than what I eat. In her defense though, it has meant that she was able to go off of expensive allergy pills and though she still scratches, she doesn’t scratch as much. We adopted her 4 years ago and had no idea she came with so much tsurris. (Yiddish for problems.) She is blind in one eye and going blind in another and she is only 7 1/2 years old. I am guessing she came from a puppy mill, but I have no idea. What one does for love!

But back to the grocery. I picked up a chicken and decided to make what I’m calling Chicken Soup Chicken. I didn’t feel like soup, but I felt like the flavors of soup. I had on hand some parsnips, carrots and celeriac, so besides the chicken I picked up a leek. Dinner was looking good. I’ve been so busy with reorganizing and finding a spot for all my new things that I got this ready to put in the oven at dinner time. I love meals like that.

chicken and vegetables in cast iron skillet

So judge for yourself. My chicken turned out to be soothing and just what the doctor ordered to take away Manservant’s taste of McDonald’s. This isn’t a roast chicken and the veggies aren’t roasted, but are soft and soothing.The juice from the chicken glorifies the veggies and has all the flavor of chicken soup, but on a plate and not in a bowl.

And now to confession time. I wrote this post last week. Well, part of this post. I had planned on writing most every day last week and look what happened.  I spent my week unpacking, rearranging and now have a garage of furniture and other items to give away. Life has been getting in the way of this blog! Salvation Army arrives on Friday to hopefully give me a space to park, as it is the snowy season. And it did snow last night. I like a garage that is used as a garage, not as a used furniture store!

So onward. Needing some comfort during this holiday season? Try this chicken. It is quick and simple and good. 

chicken and vegetables in cast iron skillet

Chicken Soup Chicken
Serves 4-6
Active Time: About 25 minutes
Ingredients:
1 T oil
1 bone in chicken, cut into 4 quarters, however sometimes I cut the breast in two since they are so big and discard the backbone
2 peeled parsnips, cut into 8 pieces
2 washed leeks cut into 8 pieces using only lower parts
1/2 celeriac root, cut into big chunks
2 carrots, peeled and cut into 8 pieces
1/4 c softened butter
1 t dill, thyme, garlic powder
1/2 t fresh ground pepper
1 t coarse salt
Bay leaves

Directions:
Preheat oven to 425.
Using a large cast iron skillet, rub one tablespoon of oil on bottom and sides of skillet.Prepare vegetables and place on bottom of skillet. Now take your seasonings and mix with softened butter. Using your hands schmear this butter under the skin of the chicken. Then schmear the rest on top. (And a schmear is much better than a smear, don’t you know?) Now take these chicken pieces and place on top of vegetables. And if you feel like it, which you should, sprinkle more seasoning on top. I believe that seasoning is the spice of life! Be a liberal even if you are a conservative, at least when it comes to seasoning! Place bay leaves through out chicken.

Place in preheated oven and bake for about 40-50 minutes. Check your breast meat at the 30 minute mark. Pull it from oven, if needed, as white meat cooks faster. If you’d like a crispier skin, place chicken under broiler before serving. I ate mine unbroiled! Be sure to baste with pan juices throughout cooking process. This keeps the chicken nice and moist. And use those same pan juices as gravy when it comes to serving. I served this over buttered noodles, but rice or mashed potatoes would be great, too!

chicken and vegetables in cast iron skillet

More December Food:

Gingerbread Waffles
Liege Waffles
Not My Mamas Chicken Pot Pie
Chicken, Artichoke, Mushroom Casserole
Spritz Cookies
Shortbread Cookie Cut Outs

Please Pin and Share:

Chicken Soup Chicken is made with everything that goes into chicken soup. But no broth! So good and just what the doctor ordered! www.thisishowicook.com #chicken #chicken soup

Newsletter

You Might Also Like

14 Comments

  • Reply
    Cheri Savory Spoon
    December 15, 2014 at 11:04 pm

    Hi Abbe, if I would have seen this post a few hours earlier this is exactly what I would have for dinner tonight, looks delicious! Have fun with all you "new" things, Happy Monday!

  • Reply
    Cheri Savory Spoon
    December 15, 2014 at 11:05 pm

    Hi Abbe, if I would have seen this post a few hours earlier this is exactly what I would have for dinner tonight, looks delicious! Have fun with all you "new" things, Happy Monday!

  • Reply
    Karen Harris
    December 15, 2014 at 11:16 pm

    Brilliant recipe and pretty photos. I WILL definitely be making this one cold and snowy winter day. Hey, now that we've both settled down, how about lunch?

  • Reply
    Kitchen Riffs
    December 16, 2014 at 12:10 am

    Very original recipe! It really is chicken soup without all the liquid. Much better than McDonalds! Although M & M's would have made a lovely dessert. -) Glad you're getting stuff organized — always a pain, isn't it? Fun post — thanks.

  • Reply
    Maureen | Orgasmic Chef
    December 16, 2014 at 12:35 am

    Oh Abbe, this chicken is outstanding and definitely something to remind you that you never want to eat at McDonald's again. Moving is the most traumatic thing in my life and I don't want to do it again although I fear that might happen one day. I'm glad to hear that you've got the candles in the window and you're eating well in spite of the furniture store in the garage. 🙂

  • Reply
    Liz Berg
    December 16, 2014 at 1:18 am

    Such comfort food! I put parsnips in my chicken soup, too…I know we'd love this dish. Good luck getting your garage back…sounds like you're on your way!

  • Reply
    Holly @ abakershouse.com
    December 16, 2014 at 1:29 am

    What a comforting meal. I need something to make for company arriving this Sunday and your dish might appear on my table. A meal like this is a welcome sight after a long flight, right? Hope so!

  • Reply
    Angie Schneider
    December 16, 2014 at 4:03 am

    This is not only comforting and delicious, also very healthy and nutritious, Abbe. Have a fantastic week ahead!
    Angie

  • Reply
    zoe
    December 16, 2014 at 12:57 pm

    I am not sure yet what I want to do when I am home, but can I make a list of what I want to eat? This sounds great and your turkey pie mmmm. Oh and those brownies and ALL of that wine. Can't wait!! And speaking of celebrations someones birthday is coming up!

  • Reply
    Cathleen
    December 16, 2014 at 7:23 pm

    I think this is what I would order on every cold day this year!

  • Reply
    dentistvschef
    December 16, 2014 at 8:34 pm

    Damn delicious and comforting version of chicken soup!!!

  • Reply
    SavoringTime in the Kitchen
    December 16, 2014 at 9:39 pm

    Whatever you call it, it looks delicious and perfect for anything that ails you!

  • Reply
    Anna and Liz Recipes
    December 17, 2014 at 11:46 pm

    This looks so good ! Its calling our names! Love this recipe Abbe!

  • Reply
    Gerlinde de Broekert
    December 16, 2016 at 5:28 am

    What a great dish to have on a stormy or cold night. Getting stuff organized takes time and effort. Good luck and have a great week.

  • Leave a Reply