Source: Rachael Ray Magazine, April 2012
Overall Impression: Comfort
It was ... a marriage of really good, thick homemade chicken soup and traditional S.O.S.
Healthy S.O.S.
Time = 45 min
Servings = 4
It was ... a marriage of really good, thick homemade chicken soup and traditional S.O.S.
Healthy S.O.S.
Time = 45 min
Servings = 4
Ingredients:
2 chicken breast halves, cut into 1-inch pieces
2 ribs celery, coarsely chopped
1 small onion, coarsely chopped
1 lemon, sliced*
1 bay leaf
3 sprigs fresh thyme
2 1/2 cups water
2 Tablespoons butter**
1 Tablespoon olive oil
2 medium leeks, trimmed and sliced to 1/2-inch pieces
1/4 heaping cup all-purpose flour
1/2 cup 1% or 2% milk***
1 teaspoon dijon mustard
4 slices good bread
Directions:
In a large skillet over medium heat, add 1 tablespoon olive oil. Add chicken and stir to coat in olive oil. Add carrot, celery, onion, lemon, bay leaf, thyme and water. Turn up heat to bring to boil, then reduce heat back to medium, cover and let cook.
Meanwhile, in another skillet over medium heat, melt butter then add 1 table spoon olive oil. Add chopped leeks, season with salt and pepper, and cook 6-7 minutes or until softened.
When the leeks are soft, sprinkle the flour in and mix until all the flour is dampened. Add the milk while stirring. Then ladle roughly 1 cup of broth from the chicken/veggie skillet into the leek skillet. Add mustard and stir well.
Pour the leek/sauce mixture into the chicken/veggie skillet. Reduce heat to medium-low and let cook, uncovered, until desired consistency. Remove from heat as soon as the consistency is perfect.
Toast the bread until golden and butter. Cut into triangles and arrange on each plate. Top with chicken and leeks. Whoa la - S.O.S.
Meanwhile, in another skillet over medium heat, melt butter then add 1 table spoon olive oil. Add chopped leeks, season with salt and pepper, and cook 6-7 minutes or until softened.
When the leeks are soft, sprinkle the flour in and mix until all the flour is dampened. Add the milk while stirring. Then ladle roughly 1 cup of broth from the chicken/veggie skillet into the leek skillet. Add mustard and stir well.
Pour the leek/sauce mixture into the chicken/veggie skillet. Reduce heat to medium-low and let cook, uncovered, until desired consistency. Remove from heat as soon as the consistency is perfect.
Toast the bread until golden and butter. Cut into triangles and arrange on each plate. Top with chicken and leeks. Whoa la - S.O.S.
Notes:
* I completely forgot to get a lemon. But I did have "Real Lemon Juice" in the fridge. So I added about 2 tablespoons lemon juice to the chicken skillet.
** Use real, unsalted butter. Real butter contains the fats needed to merge with the flour and create a nice creamy sauce. If you use salted butter, don't add too much when you season the leeks.
*** Don't use skim milk. Just like the butter, there needs to be good fats or the sauce won't thicken. If you want really creamy sauce use whole milk.
** Use real, unsalted butter. Real butter contains the fats needed to merge with the flour and create a nice creamy sauce. If you use salted butter, don't add too much when you season the leeks.
*** Don't use skim milk. Just like the butter, there needs to be good fats or the sauce won't thicken. If you want really creamy sauce use whole milk.
Chicken and veggies in skillet #1
Leeks!!!!
Leeks chopped and in skillet #2
Yummy chicken, veggies and broth
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