A chicken in every pot once suggested prosperity, or at the very least, enough to eat decently around Ye Olde Hearth.
In fact, while many Americans associate the expression “a chicken in every pot” with Herbert Hoover (in 1928), we have the French to thank for its actual origins. (That’s as much research as I was willing to do for today, anyway.)
Henri IV, in the 17th century, referred to “la poule au pot” – a chicken in the pot. The king of France wanted every peasant to be able to have a chicken in every pot, in other words, enough food to eat. (Yes, this predated the infamous spending habits of Marie Antoinette, who, no doubt, lost her head over an excess of shoes.)
For your viewing and stewing pleasure, please enjoy revisiting this recipe for sexy soup (“Fireside Love Potage”) – a yummy blend of chicken and veggies that is ideally suited for brisk wintry evenings and warm conversation with friends and family.
Still have leftover turkey? Use that fine fowl in place of the poulet. (Neither Henri nor Herbert would mind. Really.)
Naturally, there are pretty shoes to wear with this recipe, if not while preparing it, certainly while enjoying it around the table. And this time of year, all manner of beautiful boots are highly recommended.
Hearty Chicken Veggie Soup Recipe
Here’s a hot, hearty, healthy and purrrrfect potage as the weather cools and you seek seasonal ways to warm up your loved ones. Fireside Love Potage!
Now, now – would homemade chicken and vegetable soup stimulate the same saucy stirrings? Might I entice you to try this out – preferably sharing the chopping duties with a friend, a lover, a partner – or your kids, if they’re old enough to wield a cooking knife?
Not only is this delicious, but budget friendly. You could feed a small army with the amount you can make for approximately $15, and I concoct this soup – and variations – on a regular basis. It is always consumed with gusto (by bottomless pit teens), and anyone else in the vicinity.
Care to know more?
I’ve been a woman on a mission these past few months – eating more organically and determined to stay healthy on a tight budget.
I am fortunate to have an amazing Farmer’s Market within a reasonable driving distance, where I can purchase organically grown produce, grass-fed beef, free-range chicken, as well as wild-caught fish. And at remarkably low cost.
Pressure Cooker Recipes
Add one pressure cooker which paid for itself in the savings I incurred in three weeks, and voilà – healthy cooking magic!
There are so many fabulous pressure cooker recipes out there (check the web) – and almost anything can be used to make a seasonal soup or stew quickly and easily.
Remember the mentions of cabbage soup? About $5 feeds a family of four at least three meals. A light fish and vegetable soup? Ditto. A wintry leek and potato with fresh rosemary? Divine.
Recall Crazy Crevettes Sauvages à l’Espagnole (Wild Shrimp with Spanish Rice)? Largely prepared on top of the stove, and fabulous foodie fare, amply affordable.
The latest experiment? Another sexy soup, of course! (Another in the “sauvage” series perhaps?)
Fireside Love Potage
Basically, this recipe uses whatever veggies you enjoy in a soup, along with chicken broth and a small amount of chicken.
Vegetarian? Go with vegetable broth and skip the chicken.
Ingredients:
- 2 32-ounce containers of organic free-range chicken broth ($4)
- 2 carrots, peeled and chopped
- 1 handful mushrooms (of your choice), chopped
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 2 stalks, leeks
- 2 tomatoes (your choice), chopped
- 2 medium red potatoes, cubed
- 3 celery stalks, chopped
- 1/2 red onion
- 1/2 breast chicken, cubed ($2.50)
- Seasonings of your choice (garlic, black pepper, chipotle, salt, etc.)
Directions:
- Chop everything with your loved one (allow extra time if the kitchen heats up in the process).
- Pour broth into pressure cooker. Add veggies.
- Sauté chicken on stove top in small amount of olive oil (optional – garlic or other seasonings).
- Cook soup approximately 15 minutes in the pressure cooker. Add the chicken. Stir. Taste. Sigh with pleasure.
C’est fini!
It’s worth noting that this soup is made in 30 minutes, start to finish, for just under $15 – and everything is organic. (Generic organic broth is reasonably priced ($2/container), organic chicken breasts are less expensive than most assume, and likewise – the veggies.)
Add a dollop of light sour cream on top if you wish (super sexy), and serve with grainy bread and red wine if you choose. (Very achievable for $5!)
Please note: No Frenchmen were harmed during the making of this simple but sensual soup.
As for the fireside element? The fireside love?
I’ll leave that to your imagination, reminding you that even if you don’t have a hearth or home, there are plenty of ways to turn up the heat. In and out of the kitchen.
Speaking of turning up the heat, you may choose to pair this potage with a cute bootie if you’re in a casual, snuggling mood, or a slightly sleeker and more sophisticated version of the same, as in the Brody Leather Ankle Bootie with its 2.5″ heel, which would suit me fine, thank you very much. Or, you know I would happily place my “petits pieds” in any one of the goodies you might find here.
Hello? Manolo, Christian, Roger, Jimmy… All would be welcome around my table, with or without samples of their wares as a hostess gift…
Bon appétit!
Click here for Jimmy Choo Brody Leather Ankle Bootie at Neiman Marcus.
Image of Henri IV et la Poule au Pot, Wiki, CC 2.0, and Flickr stream, here.
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This potage looks quite scrumptious! I’m going to make it with turkey next week. So thanks!
It IS delish, Carol. Let us know how the turkey version turns out for you. (And think about trying the bacalao if you’re feeling adventurous.)