Guest Blog Written By: Ashley Machado from The Mutts Kitchen
“Querida filha, vavo fez sopigna . Quez comer a sopigna da vavo?” When visiting my grandparents, I would not give up a bowl of soup. It was the most heavenly soul food one could ask for. I remember my siblings being grossed out by the chicken feet, but not me. My grandmother would love watching me enjoy ever bit and sip. My grandfather would ask me if I wanted to add some wine into my bowl, and my dad would give me the look. Lol Those were the days!
When visiting my Vovo, he’d remind us “Vovo tem vegetais no quintal, va buscar algumas. Para as crianças comer na sopigna. Va querida!” This pot of soup was made with homegrown organic butternut squash that my grandfather harvested in his own backyard.
One of the most difficult situations you could be faced with is watching a loved one wither away. My grandmother passed 5 years ago due to breast cancer and my grandfather lost his battle with lung cancer 4 weeks ago. I miss them very much. Their hugs, kisses, their voice and comfort.
Love you always! ❤️
MAMA DUKES CHICKEN SOUP
Recipe by: Ashley Machado
Serves: 10-12
Prep time: 10 minutes
Total time: 60 minutes approx.
Ingredients:
1/2 rotisserie chicken (or raw chicken but longer cooking time required)
Water
1/2 onion, finely chopped
1/2 red pepper, finely diced
2 carrots, finely cubed
2 celery ribs, finely diced
1 1/2 cups frozen peas
1/2 butternut squash, peeled, seeded and cubed
1/2 Portuguese Chourico
2-3 cubes of Knorr Chicken Bouillon Cubes
2-3 tbsp parsley, dried or fresh
2 cups bow tie pasta, more or less (orzo pasta or rice)
Sea Salt and Black Pepper to taste
Directions:
1. In a medium sized pot, add the chicken and cover with water. Enough water to reach an inch above the chicken.
2. Bring the water to a boil on high heat. Reduce the temperature to low when the broth bubbles. Cook for 20 minutes. *Add an additional 15 minutes (or longer) if you are using raw chicken. When you pierce the chicken thigh with a fork it should not bleed through.
3. Add the veggies, Knorr cubes and parsley to a large stock pot (second pot) with enough water to just cover the veggies. *Chourico too if you like the added flavour. Bring to a boil. Reduce heat to medium-low.
4. Remove cooked chicken from the broth and shred. Strain the chicken broth into the veggie pot.
5. When the squash is fork tender, add the pasta and shredded chicken. Cover and cook on low for 15 minutes.
6. Season with enough sea salt and black pepper to taste.
7. Remove pot from the heat. Remain covered. Let cool before serving.
Enjoy Mammas 🙂
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