October. The time of year when nothing beats a warm bowl of soup in the evening. Here in Florida, the cool mornings and evenings give us the brief feel of fall the rest of the states take for granted.
It is usually during this time that I pull out my favorite soup recipe. It keeps me warm in my body and heart because this is my mother’s recipe.
Mom made this soup for us regularly, but because she usually used what she had on hand, we were never guaranteed to have the same version of her soup twice. But regardless, it was always delicious.
During my pregnancy of Addie, I caught whatever bug was passing through my classroom, so Mom came over and made me a pot of her chicken soup. I don’t know why, but I asked her for the recipe, “Just so I have it…” Boy, am I glad I asked, because Mom passed away shortly after.
I love having simple recipes on hand that I can pull out when my schedule has thrown a curve ball at me, but still allow me to serve a hearty, healthful meal for my family.
This is one of those recipes.
What I love the most about this recipe is that it lends itself to customization and tweaks very easily. If you make your own chicken broth or stock, use that as the base for your soup instead of water. I love throwing carrots, celery, and corn in my soup to make it “stretch farther” as my mom would have said (there was a Spanish phrase she used that I can hear in my head, but I cannot for the life of me spell out!).
Do you have a soup that you love to make in the fall? Feel free to share your recipe in the comments.
Mom’s Chicken Soup
- Stock pot 1/2 filled with water
- 1 packet Badia Sazon Tropical (found in the Hispanic section of your grocery store)
- 2 packets Sazon with Achote (there are a variety of Sazon products- also found in the Hispanic section)
- Adoboe (also in the Hispanic section- a salty flavoring. Season to taste)
- 2 tbsp Sofrito (also in the Hispanic section)
- 6 olives
- 6 skinless chicken drumsticks (you can use any type of chicken/turkey you prefer or have on hand)
- 1 cup uncooked rice, lentels, or beans
- Combine the first 6 ingredients in the stock pot with water, and bring them to a boil.
- Reduce the heat to a simmer setting and cover.
- After 45 min., add the final ingredient (rice, lentels, or beans) and cook until softened.
This recipe will make quite a bit worth freezing for a later date. After storing, the soup will thicken. Add a cup of water when reheating.