Since we came back from our trip to New Zealand and I finally worked up the courage to put 17-month old Emma to sleep without her woombie (a loose swaddle), we have been sleeping in 2 hour increments all night. It’s been rough in this house and I am looking at a looming deadline of the end of April when this next baby is due to get this toddler sleeping better.
I can see why sleep deprivation is used as a form of torture. I’m willing to try everything so keep me in your thoughts especially in the dead of the night when I am alone with a fussy wakeful toddler and the voice of Samuel L Jackson in my head reciting this book-
Sometimes, it’s my outside voice reading this book
To console my tired, sleepless self, I made a huge pot of this creamy, yummy soup and spent most of the day eating bowl after bowl. It’s really tasty and I think the bacon chunks really give it an edge. A real bonus is Emma loves it too so you will find us sitting together on the couch, both a little frayed around the edges but still enjoying the soup.
Cut up some chicken and marinate in a bit of sherry, salt and pepper.
Cut up your onions, garlic and green onion.
Fry up some bacon chunks in your pot…. Mmm… bacon…
Add onion and fry until onions are soft
Add garlic and green onion and fry a bit more…. At this point, I wanted to stop and just eat this :-p
Now, add chicken and cook until chicken is almost done.
Add mushrooms and a splash of sherry and cook a bit more.
Next, add your chicken stock and simmer for 10 minutes.
Then, the final touches with adding coconut milk, tapioca paste to thicken (and optionally, green peas). You should adjust your seasoning now with more salt and pepper.
Perfect for the cold weather – and so easy too!
You’ll need:
- 1 lb chicken breast or thighs, cut into thin strips
- 1 lb mushrooms, sliced
- 6 oz chunk bacon, cut into chunks
- 1 onion, chopped
- 5 cloves of garlic, chopped
- 3 green onions, chopped
- 1 cup of green peas (optional)
- 2 TBSP + 1/2 cup dry sherry, divided
- sea salt and black pepper
- 1/4 cup tapioca flour mixed into a paste with water (you may need more if you have a lot of stock)
- 1 can coconut milk
- 1-2 quarts of chicken stock (If you make this poached chicken, the soup from poaching is perfect)
- Marinate chicken strips in 2 TBSP dry sherry and some salt and pepper for 10 minutes
- In a large pot or dutch oven, fry bacon chunks for 2 minutes
- Add chopped onions and fry until onions are soft
- Add garlic and green onions and fry for another 2 minutes
- Add chicken and cook for 2-5 minutes
- Add mushrooms and add 1/2 cup sherry. Cook for 5 minutes, stirring frequently
- Add chicken stock and bring to a simmer for 10 minutes
- Add coconut milk , bring to a low simmer and correct seasoning with salt and pepper
- Add tapioca paste and stir vigorously until soup is back to a low simmer thickened to you desired consistency.
- You can add green peas at the end if you are using them
How many servings??