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Posts tagged ‘chicken’

Flow (with Cream of Chicken Soup)

I was not a child whose gifts included musical talents.  I didn’t care, but I also didn’t have the presence of mind to keep this to myself.

So in fifth grade, I made up some lyrics about how awesome this guy Daniel was.  Then I sang them to Daniel.  The really regrettable part is that I used the refrain and the tune from The Wind Beneath My Wings

I mean, just imagine you’re an eleven-year-old boy.  Imagine you open the door to a girl in a puffy paint t-shirt who starts dropping lyrical Bette Midler bombs about how you were just a beautiful face without a name for so long, but now you make her fly high against the sky, so high she can almost touch the sky.

You’d be super creeped out, right?  So creeped out you’d probably ask your parents to call her parents to come pick her up.  And let me tell you, there is just nothing to talk about when you, your parents and the singing creepster are sitting at the kitchen table waiting for the creepster’s mom to roll up.  Nothing.

After that, I laid off the social singing for a while.

And then in 1995, I registered for my high school’s Talent Night.  Let me tell you what I learned from that.

There is no better way to set off the alarm bells of hundreds of men at one time than to sing Jewel’s “You Were Meant For Me” a capella at a talent show.

As a refresher, the song goes like this:

I hear the clock, it’s six a.m.
I feel so far from where I’ve been
I got my eggs I got my pancakes too
I got my maple syrup, everything but you.
I break the yolks, make a smiley face
I kinda like it in my brand new place
I wipe the spots off the mirror
Don’t leave the keys in the door
Never put wet towels on the floor anymore. . .
I called my momma, she was out for a walk
Consoled a cup of coffee but it didn’t wanna talk. . .

This song is about a chick who is so high maintenance that at 6 a.m. she needs to eat a huge breakfast of pancakes with maple syrup and an omelet.

Also, it’s not clear if she’s the one smiling or if she’s shaping the yolks in the omelet into a smiley face.  If it’s the omelet, do you know how many yolks that would take?  Like, nine.  Would you want to date someone who psychotically makes 9-egg omelets at 6 a.m. on the weekends?  I didn’t think so.

And then, just in case you missed the point about her being profoundly emotionally disturbed, she starts talking to a cup of coffee about her problems.  Then she calls her mom and breaks down while reading the paper.

She has an OCD flare-up later that night, when she notices that the cap is not on the toothpaste.  And all of a sudden, the stuff at the beginning about her wiping the spots off the mirror, taking the keys out of the door, and freaking out about the wet towel on the floor start to make sense.  And not in a good way.

I mean, wow.  I bet there was a line of high school boys waiting to ask me out after the show, but I just didn’t see them because I was up to my eyeballs in congratulatory bouquets.

All this is to say that music is not the best way for some of us to express ourselves.  Indeed, some of us should be told at a young age never to sing in public, ever.

But this kid? I hope he keeps it up, because he is the real thing.

This video is so awesome.

I got nothing on this kid, except maybe his mom doesn’t let him cook with sherry, in which case– no sherried cream of chicken soup for him.

I based this soup on a recipe in the cookbook A Slice of Santa Barbara.  I made it healthier and I added lemon and celery.  I used more spices and sherry to make the flavors pop.

This is far and away my favorite soup now.  It’s not heavy.  The chicken is so plump and tender that Scott thought it was tofu (which would be a great substitution in this, by the way).  It’s savory and timeless and makes you feel good and warm in the cockles of your soul.  It must be the sherry.

If I had better health insurance, I’d say I almost can’t wait to catch a cold so I can try it then, when it’s really soup time.

Sherried Cream of Chicken & Mushroom Soup {Download & Print Recipe}

Ingredients: (Serves 4-6)

5 boneless, skinless chicken breasts (There is a lot of chicken in this soup.  You could easily get away with using 4 breasts.)

7 tbsp. butter (less than 1 stick)

1 onion

1 lb. mushrooms (that’s two of conventional boxes)

4 tbsp. flour

5 c. chicken broth or stock

1/2 c. + 2 tbsp. sherry

1/4 c. half-and-half

1/2 c. white wine

2 tsp. hot pepper sauce (I used Texas Pete.)

2 tbsp. lemon juice

2 tbsp. fresh tarragon (or 1/2 tsp. dried tarragon)

3 stalks celery


Preheat the oven to 350 degrees.

Clean the chicken breasts and place them in a large pyrex (or other oven-safe) dish.  Cover them with 6 c. water, the white wine and 1/2 of the onion. (This half does not need to be diced.)  Cook for 40 minutes.

While the chicken cooks, rinse mushrooms and slice them.  Rinse, peel and slice the celery.  Dice the remaining 1/2 of the onion.

In a large pot over medium-low heat, melt 3 tbsp. of the butter.  Sautée the onions and celery in the butter until tender, then set aside.  Sautée the mushrooms until tender, then set aside.

When the chicken is done, remove it and chop it into bite-sized pieces.  Set it aside.

In the now empty pot, melt the remaining 4 tbsp. of butter.  Gradually add the 4 tbsp. flour.  Stir continuously to allow the roux to blend.

Add the chicken broth and stir until the roux and the broth are well mixed.

Add the sherry, half-and-half, chicken, mushrooms, and onion.  Stir to combine.  Add the hot pepper sauce (add this in increments, to taste).  Finally, add the lemon and roughly chopped tarragon.  Adjust the flavors to taste and serve when warm.

{Thunder guards a recipe by sitting on it}

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