Recipes

Rachel Johnson, Contributor

As the cold days of winter press on, take solace in a warm bowl of soup and homemade crackers. Enjoy your comfort in a bowl.

CHICKEN POT PIE SOUP:

TOTAL TIME: 30 MINUTES

MAKES: 4-5 Servings

INGREDIENTS:

2 tablespoons unsalted butter

1 cup diced white or yellow onion

2 garlic cloves, minced

1 pound boneless, skinless chicken thighs, cut into small pieces

1 large Yukon Gold potato, cut into 1-inch pieces

Salt and pepper to taste

1 bay leaf (optional)

2 cups chicken broth

1/2 cup heavy cream

1 cup mixed frozen vegetables

PREPARATION AND COOKING:

1.Heat a large pot over medium-high heat. Add butter and diced onion; cook 2 to 3 minutes or until softened. Add garlic; cook until fragrant (about 30 seconds).

2. Add chicken and potatoes; season with salt and pepper.

3. Add bay leaf, chicken broth and heavy cream; bring to a boil. Turn heat down to simmer; cook 20 to 30 minutes or until potatoes have broken down and chicken is cooked through.

4. Add mixed vegetables; cook until heated through (about 5 minutes).

5. Stir soup, breaking up potatoes to create more texture. Taste and adjust seasonings, if needed. Add more cream, if desired.

PIECRUST CRACKERS:

TOTAL TIME: 15 MINUTES

MAKES: 1 DOZEN CRACKERS

INGREDIENTS:

1 large egg, beaten

1 sheet premade piecrust (such as Pillsbury)

Salt and pepper

Seasonings of choice

PREPARATION AND COOKING:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

2. Make an egg wash by beating the egg with a tablespoon of water.

3. Lay the piecrust flat; brush all over with egg wash.

4. Season with salt and pepper. For varied flavor, add garlic or onion powder, or dried herbs such as thyme and oregano.

5. Cut into 2-inch squares; transfer to baking sheet.

6. Bake crackers 8 to 10 minutes or until golden brown.

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-- Follow Rachel on Instagram @racheltherecipe

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