Hearty Homemade Chicken Soup

The skies have been overcast and gray for what seems like a lifetime. The only rays of sunshine have come in the forms of a bouquet of white tulips, spending time in the company of friends, and bowls of this Hearty Homemade Chicken Soup. All things giving me the added perseverance to keep going until the return of the sun and blue skies. Although once they return, I don't see any reason to stop buying one of my favorite flowers, to spending time with my favorite peeps, and from stop making this soul satisfying, divinely scrumptious, craveworthy, savory chicken soup. 

Who doesn't love a bowl of hot chicken soup on a chilly or cold day? It's tantamount to being considered comfort food on overload. Especially one flavored with fresh herbs as well as being heavily loaded with vegetables, tender pieces of shredded chicken, and tender wide enriched egg noodles. The flavors in this Hearty Homemade Chicken Soup are as far from the cans of chicken soup some of us grew up on or the gummy noodle versions served in various 'food establishments' as is the moon. It's the soup you didn't know you have been craving until you take your first spoonful.

What makes this soup so hearty is the almost higher ratio of chicken and vegetables to the broth. Giving it more of a hearty lunch or light supper consistency. Served with a torn up baguette or thick slices of sourdough bread (and don't forget the butter), the Hearty Homemade Chicken Soup makes for the kind of meal you want to serve to family and friends. Or want to bring to friends on the mend. 

The keys to a chicken soup having a great depth of flavor are ingredients and time. Shortchange either one of these and you will sacrifice the soup's flavor. There are no shortcuts to the making of an exceptional chicken soup. Onions, shallots, garlic, carrots, celery, fresh herbs (sage, thyme, rosemary), bay leaves, bone-in chicken pieces, organic or free-range chicken broth, the rind from a piece of Parmigiano-Reggianno, and extra-wide enriched egg noodles are the ingredients responsible for giving this soup its' incredible flavorsomeness and body. With a cooking time close to at least two hours, the vegetables and chicken turn tender while the herb bundle and cheese rind transform take responsibility for transforming it from an ordinary soup into something a bit extraordinary. 

As the soup simmers, the leaves from the herbs will break loose from their stems and permeate the broth. The cheese on the rind will melt into the broth. And the bone-in pieces of chicken will easily shred when removed from the broth. The bones in the chicken will give the broth an unparalleled flavor boost. As bones give soup more nourishment and body due in large part to the collagen contained within them. Whether you cut up a whole chicken or buy the chicken already cut up will not matter. At the end of the cooking process you will want at least 1 1/4 pounds of shredded chicken meat. If you have more than that, use it to make some chicken salad. Or if you want an even heartier soup use up to 1 1/2 pounds of chicken meat.

When buy enriched egg noodles, look for the widest noodles you can find. There are 12 ounces of noodles in most noodle packages but you only want to use 8 ounces (about 2-3 cups). The base recipe calls for the use of 10 cups of free-range (organic) chicken broth. If you want your soup brothier, add in up to 2 additional cups. We liked it heartier so I kept the amount of broth to 10 cups.

Fresh parsley and shavings of Parmigiano-Reggiano cheese are the soup's finishing touches. Leaving them out would be akin to leaving the jelly off of a peanut butter and jelly sandwich or leaving flaky sea salt off of a chocolate chip cookie. 

There are a plethora of chicken soup recipes out there all claiming to be the most delicious, the best, the most old-fashioned. However, if you want a robustly flavored chicken soup recipe worthy of passing down in your family or worthy of you earning the title of chicken soup goddess (or god) in your circle of friends, the recipe for this Hearty Homemade Chicken Soup is the only one you want. It's the throw down worthy version of chicken soups! And beyond how satisfying it is, it is destined to brighten up the cloudiest, grayest of days. 

Last, but not least, the notes following the directions are as important as the directions themselves. 

Recipe

Hearty Homemade Chicken Soup

Generously serves at least 8

Ingredients

2 Tablespoons olive oil

3 Tablespoons unsalted butter

1 large yellow or Spanish onion, coarsely chopped

2 large shallots, sliced (about 1/8" thickness)

4 cloves garlic, chopped

3 large ribs of celery, cut and sliced (about 1/4" thickness)

7 good sized carrots, peeled and sliced diagonally (about 3/8" thickness)

4 sprigs of fresh thyme

2 sprigs of fresh sage

2 sprigs of fresh rosemary

2 bay leaves

1 Tablespoon Kosher salt

1 teaspoon black pepper

Rind from a piece of Parmigiano-Reggiano

10 -12 cups free-range or organic chicken broth (See notes)

4 pound chicken, spatchcocked, then remove breasts (leaving in bone) and legs/thighs (leaving in bone) - Or 2 1/4 - 2 1/2 pounds bone-in breasts and bone-in thighs - You want a total yield of about 1 1/4 pounds of shredded meat -See Notes

8 ounces wide enriched egg noodles - See Notes

Fresh Parsley

Shavings of Parmigiano-Reggiano

Fresh bread

Directions

1. In a large cast iron Dutch Oven, heat the olive oil and butter. When the butter has melted add in the onions, shallots, garlic, celery and carrots. Mix well. Cook over medium heat for about 8-10 minutes or until the vegetables have slightly softened. They will continue to cook throughout the cooking process. Note: Putting a lid on the pot will help soften (steam) the vegetables.

2. Tie together the sprigs of thyme, sage, and rosemary with kitchen string to create an herb bundle.

3. Add the herb bundle and 10 cups of chicken broth to the pan. Increase the heat to high and bring the broth to a boil.

4. Reduce heat to medium-low and add in the bay leaves, Kosher salt, pepper, Parmigiano-Reggiano rind, and chicken. Cook for approximately 30 minutes. Reduce heat to low-simmer and continue cooking for another 60 minutes. Note: Put lid on top of the pot but don't completely seal, allowing some of the heat to escape.

5. Remove the chicken from the pot. Shred the chicken with a fork. You are looking for yield of approximately 1 1/4 pounds of shredded light and dark meat.

6. Return the shredded chicken back to the Dutch Oven. Continue to simmer for another 20-30 minutes.

7. Remove the rind, bay leaves, and the herb bundle. Increase the heat to medium-high and add in the egg noodles. Cook for approximately 8-10 minutes or until noodles are done. Taste for seasoning, adding more salt and/or pepper if needed.

8. Ladle generous portions of the Hearty Homemade Chicken Soup into bowls. Top each bowl with a generous helping of shaved Parmigiano-Reggiano and chopped parsley. Serve with some thick slices or chunks of fresh bread (e.g., sourdough loaf, baguette, etc.)

9. Store any leftovers in the refrigerator or put them in plastic containers and freeze to enjoy later.

Notes: (1) For the best flavor, use fresh chicken versus an already cooked rotisserie chicken. Buy a 4 pound cut up chicken or one whole you can cut yourself. You will only put the breasts/wings and legs/thighs into the pot. If you can't find a whole 4 pound chicken, then buy at least 2 1/4-2 1/2 pounds of bone-in breasts/wings and bone-in legs/thighs. Either option should get you approximately 1 1/4 pounds of shredded chicken. The amount you need for this hearty soup. (2) I used the extra wide enriched egg noodles from Gia Russa. Most egg noodles come in 12 ounce packages, however, you only need 8 ounces for this soup. If you want your soup heavy on the noodles add up to 10 ounces. You may need to add additional broth. (3) We like our soup very hearty, so I made it with 10 cups of the chicken broth. If you want it slightly more brothy add up to 2 additional cups. I used the Free Range Chicken Broth made by Pacifica Foods. (4) I used rainbow carrots to make this soup, but if you want your soup to be studded with  the bright orange color coming from 'regular' carrots, then use them.

Hearty Ham and Bean Soup

Growing up the traditional New Year's Day afternoon meal was always a baked ham and potato salad. For a short while in my early adult life I kept this tradition going. But during neither of those periods did the ham bone turn into either a ham and bean soup or a split pea soup. Apparently the first half of my life didn't include homemade soups. Which may in part explain why I am now such a homemade soup lover. I suppose I am trying to make up for lost opportunities. 

Even though I no longer make a baked ham for either a holiday meal or Sunday dinner, I don't have to live a Hearty Ham and Bean Soup free life. And neither do you. Nowadays all of those ham specialty stores, like Honey Baked Ham, actually sell meat on the bone hams year round. While you might not be craving a bowl of hot soup on a really hot summer day, nothing prevents you from making this ham and bean soup whenever you get a craving for it. Note: Some butcher stores might also sell them.

Soup may be one of the ultimate comfort foods. And this Hearty Ham and Bean Soup may be one of the most soul soothing soups I have ever eaten. Give me a bowl of hot soup, a homemade buttermilk biscuit or loaf of hearty bread, and a maybe salad on a sweater or winter weather day if you want to see what a person in delirious food coma might look like. Soup is a bit like a magic elixir as it not only cures almost anything that ails you (physically or emotionally), it is one of the healthiest ways to satisfy your appetite. In other words, soup really should be considered a super food. 

Most ham and bean soups call for the exclusive use of Northern, Cannellini, or Navy beans or a combination of two or three beans. But not this one. This one calls for fifteen different beans! Fortunately you can buy a bag containing 15 different soup beans! (See notes below). So before I go on any further about this incredibly savory and satisfying Hearty Ham and Bean Soup, I need to tell you it can't be made in one day. Rather it is made over the course of two days, but if you have the patience to wait three days, well your palate will be rewarded for your patience. In spite of a soup taking at least two days to make, it isn't one needed your constant attention. In fact on day one, all you have to do is rinse the beans, put them in a large pot filled with eight cups of water, cover, and let sit overnight. Pretty easy start, right?

Most bean soups include the use of mirepoix. A holy trinity of diced onions, celery, and carrots. But this one doesn't stop at relying on onions, carrots, and celery for flavor. Minced jalapeños (seeded) and garlic (8-9 cloves) help to deepen the flavor of the soup as well as bring a very slight amount of heat to it. 

Now let's talk spices for a quick second. This one uses ginger, yes ground ginger. Trust me when I say don't think of omitting it or replacing it with anything else. So sparingly with a rounded half-teaspoon of ginger or go full in with a teaspoon. Either way, the ginger brings another layer of flavor to this incredibly savory mouthwatering soup.

Other than dicing vegetables and giving them a quick sauté, assembling the rest of the soup's ingredients into a large stock pot is really easy. Everything goes into the pot, gets a quick stir, is brought to a boil, and then is left to simmer (uncovered) for 2 1/2 to 3 hours. That's it! Well almost.

The ham bone used for this soup should be a pretty meaty one (about 4 1/2 pounds in total weight). When the soup has finished cooking, remove the ham bone, cut the meat off into bite sized pieces, then return the ham pieces to the soup. If not serving the soup right away, return the ham bone back into the soup, let it cool completely, cover and refrigerate overnight. The combination of keeping the ham bone in the soup and chilling it results in a thicker, even heartier soup. Note: You can always thin the soup with a little more water if that's how you like it.

If you have the patience to wait until the third day, I promise you will be rewarded. Although the soup is really, really good on it's first (technically second day). Because it makes enough to serve 8-10 people, you actually might end up with some leftovers. Which means you can compare the taste and flavor of the soup on day two and day three. This soup freezes well, so don't let the soup sit in the refrigerator for more than 4 days. Instead on day two (technically the day it's actually cooked), put some of the cooled soup in containers and freeze it. You will be glad you did. Especially on those days when the weather turns wicked, when you don't have anything good to eat in the house, when you have unexpected guests, need a little comfort food, or whenever you get a craving for this soup. 

January happens to be National Soup Month and for good reason. Most of us crave some comfort food and want things to slow down after the hectic holiday season. Chilling or rather warming up with a good bowl of soup, like this Hearty Ham and Bean Soup, is one of the best post-holiday gifts we can give to ourselves, to our families, to our friends.

Recipe
Hearty Ham and Bean Soup
Serves 8-10

Ingredients
1 (20 ounce) package 15 bean soup mix (see notes)
8 cups of cold water

2 Tablespoons olive oil
1 large yellow onion, diced
3 large or 4 medium celery stalks, diced
8-9 medium garlic cloves, minced (approximately 3 Tablespoons)
2 jalapeño peppers, seeded and minced
3 large or 4 medium carrots (unpeeled), diced
10 cups of water
1 very meaty (approximately 4 1/2 pounds) ham bone (see notes)
1 (10 ounce) can of Original Rotel Tomatoes (or use a can of Fire-Roasted Tomatoes)
1/2 to 1 teaspoon ground ginger (I used a slightly rounded half teaspoon of ginger)
2 teaspoons kosher salt
1 teaspoon black pepper

Optional: Serve with homemade Buttermilk Biscuits, cornbread, or a loaf of hearty bread.

Directions
1. Rinse beans in a colander. Place rinsed beans in a large pot. Pour the 8 cups of cold water over. Cover and let sit (at room temperature) overnight.
2. In a large Dutch oven or large heavy bottomed saucepan, heat the olive oil over medium heat.
3. Add in the onion, garlic, jalapeños, carrots, and celery. Sauté for 6-7 minutes or just until the vegetables become slightly soft.
4. Transfer the sautéed vegetables to a large stock pot, 10 cups of water, tomatoes, ginger, salt, pepper, and meaty ham bone.
5. Drain the soaked beans. Add the drained soaked beans to the stock pot.
6. Bring the mixture to a boil over high heat.
7. Immediately decrease heat to simmer and cook uncovered for 2 1/2 to 3 hours or until the beans are tender.
8. Remove the ham bone and cut off all of the meat from the bone into bite-sized pieces. Return the ham pieces to the soup.
9. Taste for seasoning. Add kosher salt and/or pepper if needed.
10. Serve the soup hot. 
11. Alternately return the ham bone back to the stock pot. Cover and refrigerate overnight to let the flavors further develop.
12. Remove ham bone and reheat soup for serving. If the soup is too thick, add a little more water.
13. This recipe makes a lot of soup. Recommend freezing some of it for up to 2 months. On a chilly day, you will be glad you have some soup in the freezer.

Notes: (1) You don't need to bake a ham to make this soup. You can buy a meaty ham bone from either your local butcher or ham specialty stores like Honey Baked Ham. (2) You can find 15 Bean Soup beans in most grocery stores. I used the 15 Bean Soup mixture from Hurst's HamBeens. Do not use the flavor package included in the bean mixture in the soup. (3) Some use either vegetable broth or chicken broth instead of water when making soup. Personally I like using water, but if you use either of those broths I would recommend using half water and half broth. Even with broths having with less sodium these days, I like having the ability to adjusting my seasonings after the soup has cooked.

Tomato Basil Soup w/ Grilled Cheese Fingers

The mere mention of comfort food usually evokes some deeply held nostalgic memories from our childhood or maybe even from emotional periods in our lives. These soul soothing foods may be different for each of us, however, there are some classic ones many of us seem to have in common. Although the reasons explaining our strong attachments to these beloved comfort foods varies amongst us. Yet, more often than not, from the first bite to the last bite we all experience the same sense of an 'everything feels right with the world' euphoria. In other words, comfort food bring us moments of solace and indescribable joy. The stronger the emotional connection, the more satisfying and fulfilling the food. For many of us, a bowl of creamy tomato soup and a grilled cheese sandwich has the power to turn a not so good day into a good day or a good day into a great day. 

With no disrespect to the throngs of you who are chicken soup for the soul aficionados, it's all about tomato soup for the soul for me. Almost any tomato soup works, but this Tomato Basil Soup seems to have an illusive magical elixir. Maybe it's the fire-roasted tomatoes or the garlic and shallots or the fire-roasted tomatoes or the addition of whipping cream. Or maybe it's not one of these things, but all of them.

Comfort food can be ones having a long slow cooking time. Like a bolognese. Or they can be made in less than thirty minutes. And some days, having our favorite comfort food sooner rather than later is a good thing. 

If you are going to indulge yourself in a bowl of homemade Tomato Basil Soup, how can you not pair it with a grilled cheese sandwich. Or better yet, grilled cheese fingers that can be dipped in the soup, soaking in all of the soup's deliciousness.

So let's talk about how incredibly simple, easy, and quick making the Tomato Basil Soup and Grilled Cheese Fingers really is. The road to experiencing comfort joy here has no obstacles or speed bumps.

After sautéing some minced garlic and shallots in a medium to large sized dutch oven, you add four cans of diced fire-roasted tomatoes, two cups of (store bought or homemade) chicken broth, kosher salt, and black pepper. After that comes to a low boil over medium heat, you add in some whipping cream. Process in a food processor (or use a handheld immersion blender if you have one), leaving the mixture a tiny bit of texture, and then add in eight to ten leaves of fresh basil. And that's all there is to it!

There are grilled cheese sandwiches and then there are grilled cheese sandwiches. Whatever cheese or cheeses you are attached to in your sandwiches, I would encourage you to give the Havarti and White Cheddar combination a try. And instead of using butter on the outside and inside of your white sandwich bread use mayonnaise on your bread. Yes, mayonnaise! Thin slices of cheese sandwiched between bread slathered in mayonnaise and grilled on a hot cast iron pan takes your grilled sandwiches (or in this case fingers) from ordinary to extraordinary. You can cut your grilled cheese sandwiches into halves, on the diagonal, or in squares, but cutting them into fingers makes them perfect for dipping. If you are not into dipping your grilled cheese into your soup, these fingers are irresistibly 'eating with your fingers' cute. Note: Having made these grilled cheese fingers using the havarti and white cheddar combination and havarti only, I am now officially a havarti only grilled cheese lover. In the event that neither of cheeses speak to you, use whatever your comfort cheese might be (yes, even American). However, use mayonnaise instead of butter. Seriously, only mayo.

Depending on what source you read, the word 'comfort food' didn't get an entry into the dictionary until 1977 when both the Oxford English Dictionary and Merriam-Webster's Collegiate Dictionary added it. Defined as "food that comforts or affords solace" and "food prepared in a traditional style having a usually nostalgic or sentimental appeal', the word may have been formally sanctioned in the twenty-first century, but more than likely the concept of indulging our need or desire for comfort food may have existed for centuries. So whether it's a period of uncertainty, a temporary personal crisis, a stressful event, or simply the need to have day filled joy, almost nothing satisfies us more than our most beloved comfort foods. 

For those of you who are Tomato Basil Soup w/ Grilled Cheese Fingers comfort food kindred spirits, today is your lucky day. After a quick trip to the grocery store, you are only thirty minutes away from getting to your happy place. As an added bonus, the recipes for this scrumptious, textured soup and right amount of ooey-gooey goodness grilled cheese may be your most flavorful, gratifying, and pleasurable ones. So if by chance life has thrown you a curve or you just want to take a trip down memory lane, go ahead, indulge yourself. You deserve it!

Recipe
Tomato Basil Soup w/ Grilled Cheese Fingers
Serves 6-8

Ingredients
Soup
1 Tablespoon extra-virgin olive oil
3-4 garlic cloves, minced
1 large shallot, minced
2 cans (14.5 ounce size) Diced Fire Roasted Tomatoes with Garlic
2 cans (14.5 ounce size) Diced Fire Roasted Tomatoes 
2 cups Chicken Broth (store bought or homemade)
1 teaspoon kosher salt (or more to taste)
1/2 teaspoon black pepper
1 cup heavy whipping cream
8-10 basil leaves, plus more for serving

Grilled Cheese Fingers
1/2 cup good quality mayonnaise (like Hellman's or Duke's)
8 thin slices of dense white bread
8 thin slices Havarti Cheese (or use only Havarti instead of Havarti and White Cheddar - if you do, you will need 8 slices of Havarti only or two slices per sandwich)
4 thin slices White Cheddar Cheese

Directions
Soup
1. In a large Dutch oven, heat the olive oil over medium heat. When hot, add the garlic and shallot and sauté until they begin to soften and are slightly translucent (approximately 4-5 minutes).
2. Add in the tomatoes and chicken broth. Over medium heat bring the mixture to a gentle boil.
3. Whisk in kosher salt, black pepper, and cream until the mixture looks homogenous. Remove from heat.
4. Transfer mixture to a food processor, processing until semi-smooth (you want some pieces of the tomato to remain). Alternately use an immersion blender to puree the soup.
5. Return the soup to the pan, add in the 8-10 basil leaves, and reheat over low heat to simmer. While the soup is simmering, make the grilled cheese fingers.

Grilled Cheese Fingers
1. Spread a sheet of waxed paper over a cutting board.
2. Thinly spread mayonnaise on both sides of each bread slice. Yes, both sides.
3. Layer the cheese as follows on a slice of the bread: Havarti, White Cheddar, Havarti.
4. Top the cheese with another slice of the bread to create a sandwich.
5. Heat a large cast iron pan over medium-high heat. Place the sandwiches on the hot pan, pressing down very lightly to ensure the bottom turns golden brown. After 3-4 minutes (when the bottom is beautifully browned), flip the sandwiches and grill until the bottom turns golden brown (approximately 3-4 minutes). Again pressing down slightly to help melt the cheese. 
6. Remove grilled cheese sandwiches and cut into thirds to create fingers.
7. Ladle the soup into bowls, top with some additional basil leaves and a drizzle of extra-virgin olive oil. Serve with the Grilled Cheese Fingers.

Notes: (1) If for some reason you can't find Diced Fire Roasted Tomatoes with Garlic, use Diced Fire Roasted Tomatoes without Garlic and increase the amount of garlic by one clove (or two if you like more than a subtle taste of garlic in your tomato basil soup.  (2) For the best grilled cheese sandwich, use a good quality thin sliced, slightly dense white bread. While there are many commercial brands of white breads having these characteristics, the bakery section of your grocery store is another place to look.

Roasted Butternut Squash and Pear Soup

In spite of the risk of repeating myself for the umpteenth time, I have to say (again) I can hardly wait for the arrival of my favorite season. In just a couple of days the seasons will change and finally after what seemed like the most humid, hottest summer on record, autumn makes its' annual return appearance. From the changes in the landscape, to the shift in temperatures, to the seasonal fruits and vegetables, to my favorite holidays, I love everything about the fall season. 

Last week while I was on the east coast, I stayed in a cottage owned by one of my dear friends. She never fails to make me feel so welcomed. More importantly, I am spoiled by her thoughtfulness and kindness. Although my stay was a short three days, she filled the cottage with a bouquet of fresh flowers as well as some of my favorite foods. Farm fresh eggs, Portuguese rolls, and the sweetest cherry tomatoes freshly picked from her garden were waiting for me. In addition to putting a pre-birthday piece of Red Velvet cake (another favorite) in the refrigerator, she also brought over a bowl of silky smooth homemade Butternut Squash and Pear Soup. One spoonful of the soup and I never wanted to leave. I dreamt about the soup for days before sending her a text asking if she would share the recipe. In less than an hour I had the recipe in hand and I couldn't get to the grocery store quick enough to get the ingredients. Then life got in the way preventing me from the experiencing instant gratification. 

In the time between getting the ingredients and making this soup, I debated as to whether or not I should tinker with the recipe. I knew what the soup tasted like prepared in accordance with the recipe (unless Sheila was holding out on me), but I didn't know what it would taste like make with roasted butternut versus non-roasted butternut squash. Could deeply browned, slightly caramelized butternut squash turn an already incredibly delicious soup into one with deeper, more intense flavor? I really needed to know. And because fruits and vegetables don't come with small, medium or large sized labels on them, I listed all the recommended weight measurement ranges for them in the recipe below.

There are at least two methods of roasting squash. Roasting is a method designed specifically to bring out the best possible flavor. One is cutting the squash in half, drizzling with olive oil, lightly seasoning and roasting at a high temperature anywhere from 40-60 minutes. The other is cutting the peeled, seeded squash into one inch chunks, tossing in a couple of tablespoons of olive oil, lightly seasoning and roasting at a high temperature for 40-45 minutes. I decided to go with the roasting squash chunks as I felt it had the better chance of ramping up the squash's flavor.

The butternut squash roasts for 40-45 minutes on a large baking sheet in a pre-heated 425 degree (F) oven. Tossed in olive oil and seasoned with kosher salt, the squash is turned over at least twice during the baking process to ensure the chunks are browned on several sides. 

The most difficult part of the roasting process is restraining yourself from eating the butternut squash when it comes out of the oven. 

The soups deep flavor not only comes from the roasted butternut squash but the onions sautéed in butter until lightly golden and slightly translucent. Sautéing the onions brings out a kind of nuttiness as well as enhances their sweetness.

After the chunks of roasted squash and chunks of the pears are added to the sautéed onions, four and half cups of low-sodium chicken broth and a teaspoon of kosher salt are added to the pan. Bring the mixture to a quick boil over medium-high heat, then lower the heat to a simmer. Continue to cook until the pears are knife tender (approximately 10-15 minutes).

I used a large food processor rather than an immersion blender to puree the soup mixture. Why? Because I don't have an immersion blender. After processing the soup mixture in batches, the pureed soup was returned to the pan. You want to process the soup to the creamiest texture possible. To slightly thin out the thick, rich soup, I added the grated nutmeg, black pepper, and another 3/4 cup of the low-sodium chicken broth and reheated the soup to serving temperature. Depending on how thick or thin you like your soup, you might add less or slightly more broth. Note: Add more kosher salt to taste.

The drizzle of heavy cream on top of the soup is the only dairy in this Roasted Butternut Squash and Pear Soup. Sage leaves cooked briefly in butter until lightly crisp were this soup's optional finishing touch. 

So was this Roasted Butternut Squash and Pear Soup better than first bowl of (non-roasted) Butternut Squash and Pear Soup? It is almost impossible to compare the first bowl of made with love soup with my slightly changed version. 

This is the one of the creamiest, most velvety, deeply flavored Roasted Butternut Squash and Pear Soups you will ever have. It's the most decadent of comfort foods without being made with heavy cream (the drizzle on top doesn't count!). If it was possible to fall madly in love with a soup, this would be the one.

As hard as it may be to believe but the flavor of this soup was even better the second day! (Maybe that explains why Sheila's bowl of soup made me swoon!). With the weather turning colder soon (fingers-crossed), soup season arrives too! But I wouldn't wait until the temperatures drop to make this Roasted Butternut Squash and Pear Soup. If I were you, I would get to the store as soon as possible. 

Recipe
Roasted Butternut Squash and Pear Soup (slight adaptation to a recipe Sheila Brady shared with me)
Serves 6-8 as a main course, serves 8 as a first course
Updated January 2022

Ingredients
4 Tablespoons unsalted butter
2 small or 1 medium-large yellow onion (approximately 3/4 to 1 pound), diced
2 medium-sized or 1 large butternut squash (approximately 2 3/4 to 3 pounds), peeled, seeded and cut into 1" chunks (weigh after cutting into cubes)

2 Tablespoons olive oil
4 Bosc pears (approximately 1 3/4 to 2 pounds), peeled, seeded and cut into 1" chunks
4 1/2 cups plus up to 2+ additional cups low-sodium chicken broth
Generous pinch of freshly grated nutmeg (or nutmeg spice)
1 1/2 teaspoons Kosher salt, plus more for seasoning to taste
3/4 teaspoon white or black pepper

1/2 to 3/4 cup whipping cream
Optional: Sautéed fresh sage leaves

Directions
1. Preheat oven to 425 degrees (F). 
2. Place the cut butternut squash on a large baking sheet. Drizzle and toss with 2 Tablespoons of olive oil. Lightly season with kosher salt.
3. Roast butternut squash for 40-45 minutes, turning at least twice during the baking process.
4. In a large dutch oven or deep saucepan, melt 4 Tablespoons of butter. Add in diced onions. Sauté until softened, lightly golden, and semi-translucent. 
5. Add roasted butternut squash and cubed pears into the pan. Pour in 4 1/2 cups of the chicken broth. Bring to a quick boil over medium-high heat, then simmer for 10-15 minutes or until the pears are knife tender.
6. Season with 1 1/2 teaspoons kosher salt, 3/4 teaspoon black pepper, and generous pinch of freshly grated nutmeg. Stir until blended.
7. Working in batches, process the soup mixture in a large food processor until smooth. Return pureed mixture back it the pan. Add in the whipping cream and add up to 2+ cups of additional chicken broth. Add the broth in half cup increments until the soup reaches your desired consistency. Note: The soup will thicken as it cools or if it's refrigerated. To get back to your preferred consistency, add more chicken broth.
8. Reheat soup over low heat. Season to taste, if more is necessary.
9. Ladle soup into soup bowls. Drizzle with heavy cream and/or garnish with sautéed fresh sage leaves.
10. Store any leftover soup in the refrigerator. Will keep for up to 3-4 days. It's even better the second day.

Notes: (1) I used Bosc pears to make this soup. (2) To sauté the sage leaves, melt 2 Tablespoons of butter until foamy. Add in sage leaves, stirring for approximately 15-20 seconds. Using a slotted spoon transfer sage leaves to a paper towel until ready to use. (3) Instead of using a food processor, could use an immersion blender. (4) The only difference between the original recipe and this version was in the roasting of the butternut squash. If you go the route of the non-roasted version, you will simmer the chunks of squash and chunks of pears with the sautéed onions and chicken broth for 15-18 minutes (or until knife tender). All other ingredients remain and assembly directions remain the same.

Pears growing in the apple orchard in Little Compton, RI (September 2018)

Homemade Chicken Soup

Running in the cold with a cold wasn't exactly what I thought I signed up for or what being a Winter Warrior was supposed to mean. To say I was miserable during a run this past weekend would be an understatement. Descending further into a state of delirium along with having an encouraging, understanding running partner were the two things enabling me to get through the five mile run. Funny things happen to your perceptions when you are in a cold-induced delirious state. Any bump in the road feels like a steady incline and steady inclines feel like steep hills. So while I was running 'uphill' I wondered whatever possessed me to willingly put myself through such torture. Apparently I took the word 'warrior' a little too literally when I signed up for a 10k training program. And clearly I either get some perverse pleasure out of being a glutton for punishment or am beginning to remember what the addiction to running felt like all of those years ago. But as E. L. James once wrote 'There's a very fine line between pleasure and pain. They are two sides of the same coin, one not existing without the other."

Nothing really cures the common cold, but that doesn't mean we just let it run its' course (no pun intended). From claims going back as far as the 12th century along with new research studies in the 21st century, there is a preponderance of evidence supporting the claim that a bowl of chicken soup is the nutritional elixir to soothe all of a cold's symptoms. Even if you still think this is nothing more than a myth (although it has lasted more than nine centuries), at the very least, this 'miracle-cure-in-a-bowl', this 'liquid healing gold' is good for one's soul. Not only was I in desperate need to have this cold come to an end, I needed to feel better.

Sure it would have been easier to buy a few cans of chicken soup, but by now you should have figured out I don't really do 'easy' that often. If there is real scientific truth to the powers of chicken soup having the ability to improve one's health, well then homemade certainly has to be more powerful (and more delicious) than anything available on a grocery store's shelf.

The broth for the Chicken Soup is made with a whole fresh chicken, two yellow onions (skins on) halved, a parsnip (halved), two garlic cloves (peeled), two stalks of celery, a very large carrot (skin on), a bay leaf, kosher salt, tomato paste, aleppo pepper, dried thyme, and four quarts of water. Keeping the skins on the onions as well as the other vegetables helps to give the broth a deep golden color.

Smitten Kitchen's recipe for chicken soup, my source of inspiration, called for the use of either four pounds of leftover chicken carcass bones or four pounds of a combination of fresh chicken wings, necks, backs, and feet. I opted for a whole almost four pound fresh chicken.

Once the broth comes to a boil, the heat is reduced to a simmer and the lid placed on top of the pot. Over the course of approximately 2 1/2 hours, the magic begins to happen. I would like to tell you about the incredible aroma coming from this simmering broth, but my sense of smell wasn't working while I was making this soup.

After the 2 1/2 hours, three bone-in, skin-on chicken breasts (approximately 2 pounds) are added to the simmering stock. The breasts will cook in approximately 20-25 minutes. Be careful not to overcook them because the meat from the chicken will be going back into the 'soup'. Allow the chicken breasts to cool enough so you can remove the skin and bones and either shred or cut into pieces. If you are wondering what to do with all of the meat on the whole chicken you had poached in the broth, I would suggest you use it to make chicken salad rather than shred it to use in the soup. Note: The pieces of chicken breast are returned to the stock after the chopped vegetables and egg noodles have been added and cooked.

After straining and returning the broth to the pot, the chopped carrots, celery, and leeks are added. Cooking time will range from 6-10 minutes (you want them firm-tender) depending on how small/large you cut/dice the vegetables.

The most common noodle used in chicken soup is the egg noodle. Of all of the egg noodles available, the most frequently used are the German short, corkscrew shaped noodles. The other prevailing option is the shorter, straighter noodles. These usually come in thin, medium, and wide thicknesses. Not only do I like my chicken soup noodles to have a little substance, I like to be able to get them on the spoon without making a big splashy mess. For that reason, I prefer the medium-width over the thinner egg noodles. Once the chopped vegetables have simmered in the broth, the egg noodles are added (allow to cook for 7-10 minutes or in accordance with package directions).

Egg noodles usually come in a bag versus a box (usually in a 12 ounce size). If you like a very noodle rich soup, use 11-12 ounces. If you still like a soup with a noodle presence, use 9-10 ounces. If the entire package of the noodles is used, please know they will continue to absorb the chicken broth if leftovers are refrigerated overnight. That isn't necessary a bad thing, but this broth has such incredible flavor it would be somewhat of a waste to have it all absorbed into the egg noodles (trust me on this).

Before serving the soup you will need to taste to determine how much additional salt is needed (remember only 1 Tablespoon of kosher salt was used in the broth).  I added an additional 1 1/2 teaspoons to the pot of chicken soup, but then added a tiny bit more after it was ladled into a bowl. Two tablespoons of freshly chopped parsley can be added to the pot of soup or lightly sprinkled on the bowls of soup.

After tasting this Homemade Chicken Soup, I will never buy a can of chicken soup ever again. Never ever. Regardless if I have a cold or not. The medicinal and nutritional values of this 'liquid healing gold' are increased exponentially when homemade. Eating a bowl of hot, homemade soup is incredibly satisfying, even slightly intoxicating. Especially one having such a great depth of flavor. January just happens to be National Soup Month (hmmm....I wonder why). You still have some time to make a pot of homemade soup. Why not make this Homemade Chicken Soup? You will make everyone deliriously happy!

Recipe
Homemade Chicken Soup (inspired by SmittenKitchen's Ultimate Chicken Soup Recipe)

Ingredients
Broth
2 medium-large yellow onions, unpeeled and cut in half
2 large garlic cloves, peeled and slightly smashed
1 large carrot, unpeeled
1 large parsnip, unpeeled
1 large celery rib
4 quarts water
3 1/2-4 pound chicken (or 4 pounds of chicken wings)
1 Tablespoon Kosher salt
1/2 teaspoon dried thyme (or 2 teaspoons fresh thyme)
1/8 teaspoon Aleppo pepper (or red pepper flakes)
1 Tablespoon tomato paste
1 bay leaf

To Finish
2 pounds bone-in, skin-on chicken breasts (approximately 3 large chicken breasts)
2 large carrots, peeled and diced
1 large leek, trimmed, thinly slicing green and white parts
2 large celery ribs, diced or chopped
9-12 ounces egg noodles (medium or fine noodles) Recommend Gia Russa egg noodles. I used the medium sized noodles.
2 Tablespoons finely chopped flat leaf parsley
Kosher salt to taste

Directions
1. Combine all broth ingredients in a large stock pot (6-8 quart). Place over high heat and bring to a boil. Immediately reduce to gentle simmer, skim any foam, cover and simmer for 2 1/2 hours.
2. Add whole chicken breasts to simmering broth, simmer for 20-25 minutes until they are cooked through (do not overcook). Remove cooked breasts and allow to cool slightly. When cool enough to handle, remove skin and bones. Either shred or chop into small chunks. 
3. Strain broth. Return strained broth to stock pot and turn heat to simmer.
4. Add diced vegetables and cook for 7-10 minutes, or until vegetables are firm-tender.
5. Add egg noodles to the broth and cook for 7-10 minutes or until tender. Note: For a very, very noodle-y soup use 11-12 ounces of the egg noodles, for a less noodle-y soup use 9-10 ounces. 
6. Add shredded/chopped chicken breasts to broth, simmer for 2-3 minutes until heated through.
7. Add chopped parsley to the finished soup or add chopped parsley to soup after it has been ladled into bowls.
Note: If using a full 12 ounce bag of the medium egg noodles, a significant amount of the broth will be absorbed by the noodles if any leftovers have been refrigerated overnight.