Yes, the name of this post is swiped straight from the Swiss Chalet menu. If no one has ever had the amazing soup from this beloved restaurant of my childhood (there was one so close to my house!), then I suggest you drop what you’re doing and shimmy on down to the nearest location. Especially if you’re in Ottawa and it’s a frigid day like today.
OR you could just read this post in warm comforts of your home. Writing this post, I’m tempted to brush aside all the work that I have to do today in favour of an afternoon cuddled up with my Snuggie and tea. There’s a very good chance that this may happen…
I was so excited last week when I got the March edition of Canadian Living in my mailbox. I was extremely pleased to find the recipe for this cosy chicken and rice soup. Before I continue, since when does cosy have an “s?” Does that just not look like some weird attempt at parseltongue? Nope, I refuse to be anything but co-zeeeee. Apologies.
Now, you all know how obsessed I am with soup, so when I find a delicious looking recipe for my favourite soup of all, I really have no choice but to make it. Unlike the traditional chicken noodle soup, this one had rice in it, meaning that it was a tad cheaper (which is always welcome). Also, even though I really need to try leeks, I didn’t buy them for this recipe, since I feel absolutely awful when I have leftover veggies that I forget about and don’t use. Must minimize waste.
Mmmm, and chicken thighs, you have changed my life.
PS: these pictures were taken on my friend Gord’s window sill using a bowl that I bought this weekend in Chinatown. I am super jealous of his rustic window settings. Also, speaking of Gord (who, if you recall, is the author of another fantastic student-friendly food blog), we cooked up something special this weekend. Stay tuned to find out more…
PPS: see recipe after the jump.
Chalet Chicken Soup
Adapted from Canadian Living, March 2011
– 1 tbsp olive oil
– 12 oz (340 g) boneless, skinless chicken thighs
– 2 ribs celery, diced
– 2 carrots, diced
– 1 Yukon Gold potato, peeled and diced
– Half sweet potato, peeled and diced
– 1 tsp dried thyme
– 3 tbsp fresh parsley, chopped
– 1/4 tsp each salt and pepper
– 4 cups chicken broth
– 1/2 cup basmati rice, rinsed
– 1 cup frozen peas
In large pot, heat oil over medium-high heat. Brown chicken and remove and cut into chunks; set aside.
Add celery to pan, cook over medium heat until softened, about 2 minutes. Add carrots, potato, sweet potato, thyme, sale and pepper; cook, stirring often for 3 minutes.
Return chicken to pan. Stir in broth, parsley, and 4 cups of water; bring to boil Reduce heat and simmer for 10 minutes. Stir in rice; cook until vegetables and rice are tender, about 20 minutes. Add peas and cook for another 10 minutes.
Like all soups, this one freezes well in individual-sized portions, perfect for a student lunch!