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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

 

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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

Gerlinde de Broekert

Friday 16th of December 2016

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.

Anna and Liz Recipes

Wednesday 17th of December 2014

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

SavoringTime in the Kitchen

Tuesday 16th of December 2014

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

dentistvschef

Tuesday 16th of December 2014

Damn delicious and comforting version of chicken soup!!!

Cathleen

Tuesday 16th of December 2014

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

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