Choas from The Kitchen Returns

 

Choas from The Kitchen Returns

Cypress Swamp Comfort: A Rainy-Day Chicken & Potato Soup

From the Blog of a Cabin Dweller in Shreveport, Louisiana

The sky over Caddo Parish opened up this afternoon, one of those sudden summer downpours that turns the world a dozen shades of green and grey. From the porch of our little log cabin, you can watch the rain dripping from the Spanish moss, making the cypress knees glisten. The air grows heavy and cool, and the hum of the cicadas gives way to the steady drum of water on the swamp.

On days like this, there’s only one thing to do: embrace the chaos in the kitchen and conjure up a pot of something that warms you from the inside out. Today, it’s all about our go-to comfort meal: a hearty, soul-soothing chicken and potato soup. It's a simple recipe, perfect for a day when the outside world feels wild and you want to create a little warmth and order by the hearth.

The Heart of the Cabin: Our Chicken & Potato Soup

This recipe is more of a guideline, really. Sometimes we use leftover chicken, other times we throw in some collards if we have them. It’s forgiving, which is just what you need when the weather has a mind of its own.

Yields: A generous pot, about 6-8 bowls Prep time: 20 minutes Cook time: About an hour of simmering

What You'll Need:

• 1 tbsp. olive oil or a knob of butter

• 1 large yellow onion, chopped

• 2 big carrots, peeled and sliced

• 2 celery stalks, sliced

• 2 cloves garlic, minced

• 1.5 lbs boneless, skinless chicken (thighs have more flavor), cut into chunks

• 6 cups good quality chicken broth

• 1.5 lbs potatoes, peeled and diced (we love Yukon Golds for this)

• 1 tsp dried thyme

• 1 bay leaf, plucked from the jar

• Salt and plenty of freshly ground black pepper

• ½ cup heavy cream (a completely optional, but delicious, luxury)

• A handful of fresh parsley, chopped

Putting It All Together:

1. In a big, heavy-bottomed pot (our cast-iron Dutch oven is perfect), warm up your oil or butter over a medium flame. Toss in the onion, carrots, and celery. Let them soften up and get fragrant, about 5-7 minutes.

2. Stir in the minced garlic and cook for just a minute more.

3. Add your chicken pieces and let them get a little color on all sides.

4. Pour in the chicken broth, using your spoon to scrape up any tasty browned bits from the bottom of the pot. That's where the flavor lives!

5. Tumble in the diced potatoes, the thyme, and the bay leaf. Bring it all to a lively simmer, then dial the heat back to low, pop a lid on, and let it all get acquainted for the next 30-40 minutes. You’ll know it’s ready when the potatoes are fork-tender.

6. Fish out the bay leaf. If you’re feeling decadent, stir in that heavy cream now and let it warm through gently.

7. Season with salt and pepper. Be bold! A good soup needs good seasoning.

8. Ladle it into your favorite bowls and scatter a little fresh parsley over the top.

Deck it Out, Delta-Style: The Fixin's Bar

Set out some small bowls on the worn wooden table and let everyone build their own masterpiece.

• Classic Comfort: Shredded sharp cheddar, crispy bacon bits, a dollop of sour cream.

• Green Goodness: Chopped green onions or fresh chives from the porch pot.

• A Little Kick: A few dashes of Louisiana hot sauce or some sliced pickled jalapeños.

• For the Crunch: A sleeve of oyster crackers or some buttery croutons.

Swamp Wisdom: Navigating Kitchen Chaos

Things can get a little wild by the stove, but don't you worry. Here in the swamp, we learn to adapt.

• If the Soup's a Bit Shy on Flavor: Before you drown it in salt, try a squeeze of fresh lemon juice. It wakes everything up like a flash of lightning on a dark night. A dash of Worcestershire or a spoonful of Dijon mustard also works wonders.

• If You've Got Potato Pandemonium: Did your potatoes get a little too soft? Don't fret. We call that a happy accident. Mash a few against the side of the pot to make the whole soup thicker and even more rustic. Next time, using a waxier potato like Yukon Golds can help them keep their shape.

• If the Broth is Too Thin: Whisk a tablespoon of flour or cornstarch into a little bit of cold water to make a slurry, then stir it into the simmering pot. It'll thicken up nicely. Or, even easier, scoop out a cup of the soup, blend it until smooth, and stir it back in.

There's nothing better than the smell of this soup filling our cabin while the rain patters outside. It’s more than just a meal; it's a feeling of safety, comfort, and home.

From our little corner of Cypress Swamp, happy cooking.