Seasons with VESPER . . . and Russian Chicken Soup and Salad

                                                            March hike: Suspension Bridge

May: Coffee with the Old Ones

June camping: Mowsun Pond

July hike: Ghost Plant

August in the Cariboo

December: she gets right in there . . . 

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Vesper loves the aroma of chicken soup. . . and the bits of chicken that I give her after making the stock from chicken backs and wings.

Chicken Soup & Dumplings: yummy!   

(p. 79 in PLEASE TO THE TABLE)

When making the stock, I cooked the chicken breast in it for 20 minutes.  Then I cut the meat up for a delicious salad to serve with the soup.

3 servings:

The recipe is downsized from  THE RUSSIAN TEA ROOM COOKBOOK.

1 tbsp oil

1 tbsp vinegar

1/8 tsp salt

1/8 tsp pepper

1/8 tsp Tabasco

1 cup cubed chicken breast (that’s one half of the whole breast)

¼ cup thinly sliced celery

Salad greens

1 green onion (white and green parts)

½ dill pickle per serving

2 tbsp mayonnaise

*Combine salad oil, vinegar, salt, pepper, and Tabasco.  Stir in chicken.

*Refrigerate chicken in a glass dish for about 2 hours.

*Wash salad greens, spin, and refrigerate.

*Thinly slice the onion.  Set aside.

*Thinly slice the pickles.  Set aside.

*At serving time, plate the salad greens.  Then stir celery and mayonnaise into the chicken.  Distribute the chicken on the salad plates.

*Garnish with the onion and dill pickle.