As far as I’m concerned, winter can end on January 2 and we can jump right into spring. Once Christmas and New Year’s Day have passed, I have no use for cold winter temperatures and gray winter skies. I feel a bit odd professing my dislike for winter given Charlotte’s yet to experience winter this year. The weather was so nice yesterday I was comfortable wearing shorts and a long sleeve t-shirt while I walked outside.
Perhaps it’s not winter I resist as much as I do January. Other than a few birthdays sprinkled here and there, poor January offers me nothing to anticipate. Sandwiched between November’s Thanksgiving/December’s Christmas and February’s Valentine’s Day/March’s St. Patrick’s Day, poor January is dull. I’ve therefore decided to give myself something to look forward to by starting a Souper Bowl Sunday series for the next four Sundays until this year’s Super Bowl on February 5.
Most everyone agrees soup is a good winter food. This soup recipe was shared with me by my super friend Kerri (friends seem to be the theme this weekend!). We discuss recipes from time to time, and she sent me a photo copied magazine page of this recipe with “Yummy recipe” scrawled across the top a few years ago. I’ve made this soup so many times, I don’t really even look at the recipe anymore. And really, there’s not a whole lot to mess up when it comes making soup. Simply toss a few ingredients into a pot, simmer, and enjoy.
I tweaked the recipe to my tastes by using cayenne pepper rather than poultry seasoning. The original recipe calls for a can of cream of chicken soup, but I find the fat from the juicy rotisserie chicken I use along with buttered flavor biscuits or croissants makes the soup creamy enough for me. Feel free to substitute the ingredients that work for you. I’ve often thought keeping the cream of chicken soup in the recipe and adding peas and corn would result in an easy chicken pot pie soup, though I’ve never tried it. Let me know if you do, and enjoy!
- 32 ounces (one box container) chicken broth
- 3 cups shredded rotisserie chicken
- ¼ teaspoon cayenne pepper
- 2 carrots, sliced into rounds
- 3 celery ribs, diced
- 1 can refrigerated biscuits or crescent rolls
- Place the chicken broth, rotisserie chicken and cayenne pepper in a large pot and bring to a boil over medium-high heat.
- When the soup reaches a boil, reduce heat to low.
- Add the carrots and celery, cover, and allow to simmer.
- Place the refrigerated biscuits or crescent rolls on a lightly floured surface and cut into thin pieces.
- Drop the pieces into the simmering mixture one at a time.
- Allow to simmer 15 to 20 minutes, stirring occasionally to prevent sticking.