Chicken Soup Variation #3

I threw this together on a blustery December Sunday in Whitmore Lake. I had some cabbage and broccoli I needed to use up, so I grabbed some chicken from my favorite meat market on the way home from morning Mass and used our newly refurbished Whirlpool range to create this comfort food delight.


Ingredients:

3 split chicken breasts
seasoning for stock: kosher salt, fresh ground black pepper, parsley, sage, oregano, basil, tarragon, sage, bay leaves
1 onion diced
3 cloves garlic
2 ribs celery diced
6 chicken bouillon cubes - (thank you, Ree Drummond)

4 tbs flour
4 tbs butter

1/2 head cabbage shredded
3 crowns broccoli diced
4 carrots sliced
1 onion sliced
3 ribs celery sliced
I can of Cream of Mushroom Soup


I started with the chicken in my favorite stock pot covered with cold water, and added the bouillon cubes, seasoning, onion, celery, and garlic. The chicken was a bit frozen when I began boiling it, so I let it go about an hour total, at a rolling boil.

When the chicken was all cooked, I pulled it out, and poured the stock through a fine mesh strainer - discarding the solids. The meat I removed to a platter to let cool before taking out the skin and bones.

The stock I then put back on the stove at a medium simmer and added the can of soup, celery, carrots, onion, cabbage, and broccoli - in that order.

In my favorite Copper Chef pan, I melted the half stick of butter and whisked in the flour to make a nice roux, then added this to the simmering stock.

As soon as the meat was cool enough to handle, i removed it from the skin, bones, and cartilage, and chopped it roughly before adding it to the stock. With everything in the pot now, I let it simmer for about a half hour covered and stirring frequently (with that roux, the flour will cause it to stick to the bottom of the pot - be vigilant!)

The mushroom soup was the secret ingredient, adding enough saltiness and flavour to give this dish a ten stars rating.

Thank You, Father, for a wonderful meal; thank You for providing enough to share this afternoon. 
God be praised!