Ever heard the saying ‘…a chicken in every pot…’ I thought it came from the Great Depression and thereafter–that abysmal era in American history when folks were in dire straits because the economy had tanked. However, after going to the illustrious Answers.com, I learned the origins of that saying went back to Henry IV in France. This would be my ‘Zahtar Chicken Soup’ in every pot, which is inspired by a chicken in every pot! Now, I started with a ‘Key Lime Zahtar Roasted Chicken‘ which you can check out IF you want to do that then make the soup–if not, then any leftover chicken will work!
“Chicken in Every Pot“ is a quotation that is perhaps one of the most misassigned in American political history. Variously attributed to each of four presidents serving between 1920 and 1936, it is most often associated with Herbert Hoover. In fact, the phrase has its origins in seventeenth century France; Henry IV reputedly wished that each of his peasants would enjoy “a chicken in his pot every Sunday.” Although Hoover never uttered the phrase, the Republican Party did use it in a 1928 campaign advertisement touting a period of “Republican prosperity” that had provided a “chicken in every pot. And a car in every backyard, to boot.”
What you need:
1 to 1 ½ pounds leftover chicken meat (and carcass if you have it—simmer on low for about an hour in 4 cups of water to make broth. If you don’t have the carcass of the chicken, then substitute a good quality chicken broth.)
2 tsp Zahtar seasoning
1 tsp cumin
1 tsp sea salt
1 tsp hot smoked paprika
1 tsp coarse ground pepper
½ tsp red chili flakes
2 tbl corn starch + 3 tbl water to make mixture
½ cup sour cream
2 cups each of coarsely chopped fresh onions, carrots, celery (plus leaves)
1 cup frozen small peas
2 cups of mixed arugula and spinach
Extra Chicken or water broth as needed to thin to your desired soup consistency
1 cup shredded mozzarella (for garnish…or cheese of your choice!)
What you do:
Place chicken broth in slow cooker with chicken (torn into pieces), zahtar, cumin, salt, paprika, pepper, chili flakes and cornstarch mixture. Blend and mix. Cover and let cook on medium high for about an hour.
Once mixture is hot, add sour cream and blend in. Add onions, carrots and celery. Cover and cook another hour plus on medium low or until the veggies are al dente and tender but not mushy. Add peas, arugula and spinach and blend. Cook on low another 30 minutes, and it’s ready to serve. Garnish with shredded mozzarella.
©2012 Alice D’Antoni Phillips Ally’s Kitchen