It was a foggy grey day here yesterday, perfectly beautiful mind you but our spot at heaven's gate was a trifle mist shrouded if you know what I mean. Coupled with a sinus headache/sore throat, it called for a pot of chicken soup as the perfect prescription.
Now there's all kinds of ways one can whip up a pot of chicken noodle bliss, not the least of which is an envelope of an old standby such as the Lipton version but an enjoyable finger walk through the pages of my new favorite book - The Oregonian Cookbook, resulted in this one or at least an adaptation of it.
Simply purchased chicken stock along with garlic, minced jalapeno, frozen pot stickers and fresh spinach, we one-upped it by adding real chicken to the mix as well as minced fresh ginger, sliced green onions and a couple of envelopes of Swanson's Flavor Boost to elevate the stock to a higher level. I'll admit we also added a whole package of pot stickers (24) instead of the 16-18 they recommended. Hey who wants the leftovers in the freezer anyway.
As you can see, the resulting bowls of steaming comfort were good for the ailing, never mind the soul. Incidentally, the whole thing took a mere 15 minutes to whip up and believe me, it tastes like it took a lot longer. We'll be putting this one in our MMO file as in "must make often".
Pot Sticker Chicken Soup from JBug’s Kitchen Antics adapted from Oregonian Cookbook
1 chicken breast, thinly sliced
1 – 32 ounce box low sodium chicken stock
2 envelopes Swanson’s chicken Flavor Boost (or 1 chicken bouillon cube)
2 cloves garlic, minced
1 fresh jalapeno pepper, seeded and minced
3 tablespoon minced fresh ginger
1 package frozen pork pot stickers (24 in package)
1/3 package baby spinach, washed and dried in colander
2 green onions, chopped
In medium saucepan combine chicken, chicken stock, Flavor boost, garlic, jalapeno and ginger. Bring to a boil, reduce heat and simmer for 5 minutes. Add pot stickers, cover and simmer for additional 5 minutes. Add spinach and heat just until spinach is wilted. Sprinkle with green onions and serve. Makes 4 servings.
A year ago - Cauliflower Steaks with Red Pepper Aioli
Two year's ago - Mexican Potroast in Soft Tacos