Sunday Soup #40: Chicken Potato Chowder

I got a treat this week... Normally, it is me that cooks and one of my best friends, Lisa Stebbins, helps as prep/sous chef. But, this past Sunday, Lisa served as cook numero-uno, and I helped with just a little bit of prep (she had most of it done when I got there!). So, it is my pleasure this week to share this entry with you on her behalf...

This recipe came from: https://www.honeyandbirch.com/chicken-potato-chowder/

*Pic 1 - https://www.honeyandbirch.com/chicken-potato-chowder/

Variations from Recipe as Written: Lisa used 20oz of bacon instead of 12oz (because... bacon), as well as 2.75 cups of pre-shredded rotisserie chicken instead of just 2 cups of diced. Then, instead of starting with olive oil, Lisa cooked the bacon first and then, after removing the bacon for crumbling, sautéed the veggies in the leftover bacon grease (because... BACON!). Finally, we provided garnishes we thought sounded good, like green onions, cheese, sour cream, and hot sauce.

General Thoughts: Wow... I have to admit that I was a little leery about a potato chowder with chicken in it, but I clearly had nothing to worry about! I am going to ruin the ending right up from... THIS WAS REALLY GOOD! And, it is was due, in no small part, to some of the alterations Lisa made to the recipe.

*Pics 2 & 3 - Pictures from when Lisa made it

As a start, this soup was super easy to prepare (at least, compared to some of the others I've made), with Lisa commenting that it took very little intensive prep (believe it, since she did 95% of it herself), particularly since she used the pre-shredded chicken breast. Some dicing on the potatoes and some veggies (which would be moot if you chose to buy the pre-chopped mirepoix veggie mix from your local produce section), then just a small bit of other light prep and you're golden!

The bacon won the day, for sure... The decisions to use the bacon grease and up the total amount of crumbled bacon were definitely a difference maker (if not super heart-healthy). It was a terrific melding of flavors with a rich, full taste, while still allowing the individual ingredients to shine through. The extra added chicken also felt perfect and lent a better "mouth feel" to each bite, making each spoonful seem full and hearty.

All of the garnishes and additives (more common for a traditional creamy potato soup) worked perfectly well with this selection, and (as with most of the soups we make) a fresh loaf of sourdough bread is a must! Bottom line... If you dig potato soups (and are not a vegetarian), you're going to love this one!

Potential Improvements? I thought it was pretty close to perfect, but Lisa thinks that if she does it again, she would dice the potatoes a little smaller.

Polling the Fam: For me, I think this recipe (with Lisa's alterations) takes over my #2 or #3 favorite spot of all the soups I've made in this project so far. Two thumbs way, way up from me! Lisa thought it was really good with very good flavor. Becky thought it was good, but that if she was making it specifically to her own tastes, she'd leave out the chicken (but this is what makes it different!) and the carrots. (*Next time I'll just make her a baked potato and be done with it. LOL). Jayson liked it very much, commenting that it had great flavor, the perfect ingredients, and that it was filling. Hunter thought it was really good, loved the cheese as a garnish, and found it a "great overall soup."  Andrew thought it was very good (rivaling his other favorite soup of mine, my family Italian Sausage Soup - happy to share this recipe if anyone wants it) and that it had "so many good things going for it," adding that he'd enjoy more or larger carrots in it next time. Finally, Fox (our picky eater) simply said, "I didn't care for it... I didn't like the potatoes."

Verdict: Loved it! (5 stars)

Sunday Soup #39: Crockpot Crispy Caramelized Pork Ramen Noodle Soup with Curry Roasted Acorn Squash

"Wait," you might be saying to yourself, "didn't I just see a Sunday Soup post a couple days ago?" Yes, yes you did... However, even though I posted it a couple of days ago, I had made it the previous weekend. So, this week it was time to make something different... But, was it as good as last week's entry?

This recipe came from: https://www.halfbakedharvest.com/crockpot-crispy-caramelized-pork-ramen-noodle-soup-wcurry-roasted-acorn-squash/

*Pic 1 - https://www.halfbakedharvest.com/crockpot-crispy-caramelized-pork-ramen-noodle-soup-wcurry-roasted-acorn-squash/

My Variations from Recipe as Written: I doubled the recipe. I cooked the pork in an Instant Pot instead of the crockpot. I used a bit more pork than the recipe prescribed because, hey, who couldn't use more pork in their lives (more on this later), and the roasts I found at the store were a little larger than the recipe called for. I used four extra cups of chicken broth (the recipe said use more, if needed), and I used regular, instead of low-sodium, chicken broth (more on this later, too). I used frozen, instead of fresh, ginger because it was easier. I skipped the egg entirely, because soft-boiled eggs make we want to hurl (sorry!). And, finally, while I prepared the acorn squash, I decided not to add it to the soup but, rather, to simply have it available as an add-in for this week's diners.

General Thoughts: There are a few things that I have found over the years with soups (like this one) that have a lot of ingredients, particularly if they are specialized or premium ingredients: 1) They invite a lot of variation and substitution (see above), as the ingredients can either be hard to find at the store or do not suit the cook's tastes; 2) They can be expensive to make, as the ingredients are premium or are not already in the pantry at home, so must be bought new; and 3) A lot of ingredients can equal a lot of work (e.g., chopping, roasting, mixing, etc.) and/or a lot of effort for the cooks.

I don't hold any of those characteristics in particularly high regard as a cook (I am way too practical), but I have managed to make some really tasty soups in spite of these things. Unfortunately, I don't think this was one of them, although it has potential.

*Pic 2 - Picture from when I made it

The best thing about this soup was the broth, bar none! It was rich, hearty and flavorful, absolutely the star of this dish. It infused all of the ingredients, which was great, and made it worth going back for more. It was a little bit too salty, which I think could have been greatly helped by using low-sodium chicken broth, as recommended in the recipe; yep, my own decision to use regular was a bad one, I am sorry to say.

And, the pork... Oh, the pork! Super yummy, super flavorful, and the caramelization process finished it off just right. The problem was, there was too much of it (the recipe called for 2-3 pounds, but I used about 3.5 pounds); yes, again my fault. So, while it was terrifically delicious, it really dominated the dish, overpowering the broth and noodles, which should have rightly been the stars. I also think that, if I make this again, I would cube the pork before cooking instead of shredding it after.

The recipe called for using the ramen noodles out of packs of instant ramen, which was certainly economical, but they certainly are not quality. If you have another source of higher quality ramen noodles, I'd definitely use them if you are are going to take a stab at it.

Finally, on the squash... I am not a squash person (as I mentioned); primarily a texture thing, but I'm also not crazy about the taste. However, with the seasoning mixture and roasting, the squash actually tasted pretty good! But, because of the texture (eeeewwwwww, squishy!), it didn't seem right to put it in the soup pot. So, I left it out for people to add to their bowls on their own.

Potential Improvements? Definitely! As I've already mentioned, use low-sodium chicken broth, use 1/2 - 2/3 the recommended pork, and use a higher quality ramen noodle than the instant kind.

Polling the Fam: I was not super happy with this one... I know, I know, I went a little rogue and did some stuff that did not turn out well, so the recipe (as written) could have turned out a bit better. But, for the work and cost, I wasn't a huge fan (despite the definite broth and pork yumminess). Jayson liked it overall, and liked the squash but thought adding it as a garnish was a bit odd. Lisa thought the meat and broth were right on, very flavorful, but thought the squash was a bust, suggesting maybe butternut squash or sweet potatoes next time instead. Andrew liked it and would eat it again, said it had really good broth and meat, but it was a little spicy for him. Hunter thought it was really good, especially the broth and meat. And Fox, always a young man of few words, said it was "good," but then went back for thirds, so he must have liked it.

Verdict: Not a fan. (2 stars)

Sunday Soup #38: Greek Lemon Chicken Soup

Shhh, don't tell anyone, but this is actually the soup I made last Sunday. However, it's been a busy week, so I am just now able to post it. But, do not despair... I'll be making another one today!!

This recipe came from: https://www.aspicyperspective.com/greek-lemon-chicken-soup/2/

*Pic 1 - https://www.aspicyperspective.com/greek-lemon-chicken-soup/2/

My Variations from Recipe as Written: I doubled the recipe. And, I added some lemon juice (because it seemed absurd to me that a recipe with "lemon" in the name only had zest in it!).

General Thoughts: I wasn't quit sure what to expect from this one... Would there be chicken? Sure... Would it be lemony? Probably. Would it taste Greek (whatever that is)... Maybe? But, I had seen a lot of similar recipes lately, so I figured we'd give it a go...

Right off the bat, prep was a cinch! Chopping the onions and shredding the chicken was really all it took (and my friend, Lisa, shredded the chicken in two shakes with her electric beaters; like this video here: https://www.youtube.com/watch?v=utn4rqfogIE). Genius!

*Pics 2 & 3 - Pictures from when I made it

You guys know how thrilled I am when I find a soup that is easy to make AND tastes good; this soup was definitely the former, but was it the latter? YES! I found this soup hearty for such a brothy soup, and it had some strong flavor. Surprisingly, however, that flavor was not overwhelmingly lemony, even after I squeezed a lemon into the pot. Also, while I could taste the feta, I am not sure I would characterized the flavors as "Greek," any more than I would have characterized last week's Dill Pickle Soup as "Polish." Yes, yes, I understand the origins and inspirations for recipes and their ingredients often give these things their names, but I digress...

The soups that are among my favorites are those that are pleasing to more than one sense... It if looks good, smells good, tastes good, and even "feels" good, I am the happier for it, as any foodie should be! This one had that kind of wide sensory appeal. For example, if you are someone who enjoys a variety of different textures in your food, a different "feel" in every bite, then this soup will be a treat for you! I loved the way that each spoonful I took offered a little crunch from the onion, some meaty firmness from the chicken, a bit of pasta-like bulk from the couscous, a free-flowing broth... YUM!

We coupled this soup with a beautiful and tasty Greek salad that Lisa made, and some fresh loaves of sourdough bread and... υπέροχος!

Potential Improvements? Even good soups can often be improved by a couple of choice tweaks, but this one was pretty solid as-is... The next time I make this, I think dicing the onions a bit smaller (rather than cutting them in strips) may be a bit better. Also, while it wasn't necessarily a problem for me, a couple of the folks I fed with this one suggested that they'd have enjoyed it more with rice than the pearl couscous. Finally, while I rather enjoyed the shredded chicken, someone also suggested dicing it instead.

Polling the Fam: I really liked this one, especially enjoying the textural journey, and would definitely make it again. Lisa suggested rice, and said it wasn't as lemony as she'd expected, but that she also really, really liked it. Jayson, likewise, said it wasn't as lemony as he thought it'd be (a good thing, in his opinion!), and it needed a bit more salt, but he went back for seconds, which he didn't expect. Becky liked it the least in our group, citing the different textures as the biggest turn-off for her, and she added that (in contrast to what Lisa, Jayson, and I all thought) it was too lemony for her. Andrew said he liked the couscous and wanted more of it. And, Hunter agreed that the soup was really good, even if he doesn't share Andrew's views on couscous.

Verdict: Liked it. (4 stars)