over, it’s lunch the next day, or into the freezer for another night.
Ingredients
4 tablespoons butter
3 large carrots, cut into bite-size pieces (about 2 cups)
1 medium onion, diced
1 teaspoon ground celery seed
1 garlic clove, pressed or minced
3 (8-ounce) packages cream cheese (low-fat or nonfat work fine), softened
1 (49.5-ounce) can chicken broth
3 (6-ounce) boxes long-grain and wild rice (such as Uncle Ben’s), prepared according to package directions
1 pound cooked chicken, cut into bite-size pieces
1 ⁄ 2 pound fresh mushrooms, sliced
Instructions
1. Melt the butter in a large soup pot, add the carrots and onion, and sauté until the onion is softened, 5 to 7 minutes. Add the celery seed, garlic, and cream cheese, and stir constantly until the cream cheese is melted and smooth.
2. Slowly add the broth, stirring to incorporate the cream cheese; stir until all the broth is added and there are no lumps of cream cheese.
3. Add the rice, chicken, and mushrooms. Simmer for 20 minutes to blend the flavors. If the soup seems too thick, add milk or water as desired. Serve hot.
Make ahead? You can make the rice and cook the chicken as much as one day ahead.
For large crowds: Julie’s recipe already makes a hefty amount, but doubles easily.
Smoked Chicken Chowder
Recipe from Suzy and Philip Poll , Houston, Texas
Serves 6
Suzy and Philip say: A delicious, filling chowder made easy by using a precooked rotisserie chicken from the supermarket.
Ingredients
1 ⁄ 4 cup vegetable oil
2 cups chopped onion
3 garlic cloves, minced
1 medium baking potato, peeled and cut into 1 ⁄ 4 -inch dice
1 ⁄ 2 large fresh jalapeño or poblano chile, seeded and minced (see page 186 )
3 tablespoons all-purpose flour
5 cups reduced-sodium chicken broth
1 1 ⁄ 2 cups frozen corn
1 ⁄ 2 (14-ounce) can fire-roasted diced tomatoes, drained
1 tablespoon chopped fresh flat-leaf parsley
1 canned chipotle chile in adobo sauce, minced (about 1 ⁄ 2 tablespoon)
1 whole smoked chicken, skin and fat removed and meat cut into 1 ⁄ 2 -inch dice
3 ounces Monterey Jack cheese, grated (about 3 ⁄ 4 cup)
1 cup half-and-half
Salt and freshly ground black pepper
Instructions
1. Heat the oil in a large heavy soup pot over medium heat. Add the onion and garlic and sauté until translucent, about 5 minutes. Add the potato and chile and stir to heat through, about 1 minute. Stir in the flour and cook over medium heat for 2 minutes, stirring constantly.
2. Whisk in the broth and bring to a boil. Add the corn, tomatoes, parsley, chipotle, and chicken, and simmer until the vegetables are tender, about 20 minutes.
3. Add cheese and stir to melt. Add the half-and-half and season with salt and pepper to taste. Reheat until hot enough to serve; do not allow to boil after adding the half-and-half.
Make ahead? Through step 2, but remove from the heat just before vegetables are tender, so that they don’t overcook during reheating. Refrigerate, reheat, and complete the recipe.
For large crowds: Suzy’s original recipe is double this amount, for 12 servings.
Profile
Julie and Scott Dahlberg
Grayslake, Illinois
Have you ever noticed how quickly the best ideas get passed around? Julie Dahlberg and her husband Scott read a magazine article about a Soup Night in Brooklyn, and that inspired them to start one in their Illinois neighborhood. And then Julie’s friend Karen Robbins (see page 154 ) liked the idea so much she started one in her own neighborhood. About the same time, Julie wrote a magazine article about her experience, which inspired Kate Allen’s Soup Night (see page 107 ). And then Julaine Kammrath ( page 266 ) followed Kate’s example in her neighborhood. Same thing happened, by the way, with Claudia and Dave Darmofal ( page 222 ), who so enjoyed the wonderful event of their Houston friends Suzy and Philip Poll ( page 61 ) they started their own Soup Night in their Boston-area neighborhood. And believe me, everyone in this book would be totally
Ingredients
4 tablespoons butter
3 large carrots, cut into bite-size pieces (about 2 cups)
1 medium onion, diced
1 teaspoon ground celery seed
1 garlic clove, pressed or minced
3 (8-ounce) packages cream cheese (low-fat or nonfat work fine), softened
1 (49.5-ounce) can chicken broth
3 (6-ounce) boxes long-grain and wild rice (such as Uncle Ben’s), prepared according to package directions
1 pound cooked chicken, cut into bite-size pieces
1 ⁄ 2 pound fresh mushrooms, sliced
Instructions
1. Melt the butter in a large soup pot, add the carrots and onion, and sauté until the onion is softened, 5 to 7 minutes. Add the celery seed, garlic, and cream cheese, and stir constantly until the cream cheese is melted and smooth.
2. Slowly add the broth, stirring to incorporate the cream cheese; stir until all the broth is added and there are no lumps of cream cheese.
3. Add the rice, chicken, and mushrooms. Simmer for 20 minutes to blend the flavors. If the soup seems too thick, add milk or water as desired. Serve hot.
Make ahead? You can make the rice and cook the chicken as much as one day ahead.
For large crowds: Julie’s recipe already makes a hefty amount, but doubles easily.
Smoked Chicken Chowder
Recipe from Suzy and Philip Poll , Houston, Texas
Serves 6
Suzy and Philip say: A delicious, filling chowder made easy by using a precooked rotisserie chicken from the supermarket.
Ingredients
1 ⁄ 4 cup vegetable oil
2 cups chopped onion
3 garlic cloves, minced
1 medium baking potato, peeled and cut into 1 ⁄ 4 -inch dice
1 ⁄ 2 large fresh jalapeño or poblano chile, seeded and minced (see page 186 )
3 tablespoons all-purpose flour
5 cups reduced-sodium chicken broth
1 1 ⁄ 2 cups frozen corn
1 ⁄ 2 (14-ounce) can fire-roasted diced tomatoes, drained
1 tablespoon chopped fresh flat-leaf parsley
1 canned chipotle chile in adobo sauce, minced (about 1 ⁄ 2 tablespoon)
1 whole smoked chicken, skin and fat removed and meat cut into 1 ⁄ 2 -inch dice
3 ounces Monterey Jack cheese, grated (about 3 ⁄ 4 cup)
1 cup half-and-half
Salt and freshly ground black pepper
Instructions
1. Heat the oil in a large heavy soup pot over medium heat. Add the onion and garlic and sauté until translucent, about 5 minutes. Add the potato and chile and stir to heat through, about 1 minute. Stir in the flour and cook over medium heat for 2 minutes, stirring constantly.
2. Whisk in the broth and bring to a boil. Add the corn, tomatoes, parsley, chipotle, and chicken, and simmer until the vegetables are tender, about 20 minutes.
3. Add cheese and stir to melt. Add the half-and-half and season with salt and pepper to taste. Reheat until hot enough to serve; do not allow to boil after adding the half-and-half.
Make ahead? Through step 2, but remove from the heat just before vegetables are tender, so that they don’t overcook during reheating. Refrigerate, reheat, and complete the recipe.
For large crowds: Suzy’s original recipe is double this amount, for 12 servings.
Profile
Julie and Scott Dahlberg
Grayslake, Illinois
Have you ever noticed how quickly the best ideas get passed around? Julie Dahlberg and her husband Scott read a magazine article about a Soup Night in Brooklyn, and that inspired them to start one in their Illinois neighborhood. And then Julie’s friend Karen Robbins (see page 154 ) liked the idea so much she started one in her own neighborhood. About the same time, Julie wrote a magazine article about her experience, which inspired Kate Allen’s Soup Night (see page 107 ). And then Julaine Kammrath ( page 266 ) followed Kate’s example in her neighborhood. Same thing happened, by the way, with Claudia and Dave Darmofal ( page 222 ), who so enjoyed the wonderful event of their Houston friends Suzy and Philip Poll ( page 61 ) they started their own Soup Night in their Boston-area neighborhood. And believe me, everyone in this book would be totally
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