Wednesday, November 11, 2009

Creamy Chicken Chipotle Soup

With the days growing colder and the daylight hours growing shorter, we start slipping away from the light cool meals of the summer and move towards the heartier warmer meals. I equate it with hibernation and survival back in the caveman days when we needed to stock up and bulk up to survive the winters. We don't need to do that anymore, but it's ingrained in us. It's also partly to do with what is available for food at this time of year and partly a comfort thing. A warm steaming cup of hot cocoa or bowl of chili or bowl of soup really hits the spot when you are coming inside from the cold.

Several years ago, pre-diagnosis, I went to a pub on Granville Island in Vancouver and ordered soup. I'm not a soup or salad person in general unless it's gourmet. I love rich creamy flavourful soups and exotic salads. I never really was a big fan of canned soup. It's probably a good thing, since its nearly impossible to find canned soup that is also gluten free. It's not a big loss for me.

Every now and then I think back on that soup I had in Vancouver and wonder how it was made. The other night I tried to figure it out. It's not quiet what I had or remember having, but it's still pretty tasty. My boyfriend tried to go for thirds until I slapped him away and said that some of it was for my lunch the next day. I think there is still something missing even though it's quite tasty. Perhaps you could try it and see if you figure out that missing magic ingredient?

Creamy Chicken Chipotle Soup

8 Chicken Thighs (one package)
1/4 cup of Salted Butter
1 Yellow Onion, diced
1 tablespoon Mince Garlic
1/2 teaspoon Cumin
2 stalks of Celery, sliced
1 Leek, washed and sliced
1 cup of sliced Brown Mushrooms
3 cups of GF Chicken Stock
1 cup of Goats Milk
2 heaping spoonfuls of Sour Cream
3 tablespoons of Bob's Redmill GF All Purpose Flour
2 Chipotle Peppers in Adobo Sauce (or more if you like it spicier)

To start, cook your chicken thighs in a Gorge Foreman Grill or in an oiled frying pan until no pink remains. Dice them up and set them aside. While your chicken is cooking you can start working on the soup. In a large pot melt your butter and then place in the onions, garlic and cumin. Stir until onions are soft and golden. Then add in your mushrooms and leeks. Once the mushrooms are tender add the chicken and followed by the liquids (chicken stock and goats milk and sour cream). Stir occasionally to ensure nothing sticks to the bottom of the pot. Then in a small bowl or cup mix your 3 tablespoons of GF flour with 3 tablespoons of water or more. Just enough to make a smooth paste (so it doesn't get all clumpy in your soup). Add this to your soup and stir in well. Next throw in the chipotle peppers and stir. Continue to simmer for another 15 to 20 minutes until soup has thickened slightly. Remove peppers from the soup. Now it's ready to serve. It seems to taste even better if you put a dollop of sour cream in the center. Enjoy!

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