The recipe this week is one I just tried last week and shared it with friends. Everyone loved it. It is so flavorful and falls in the category of "comfort food". I got this recipe from the Food Network and it is courtesy of Giada De Laurentiis who has her own cooking show. It’s a winner! I have altered it a bit to what you see below.

Chicken Stew

• 2 T extra virgin olive oil
• 2 stalks celery, cut into bite-size pieces
• 2 carrots, peeled, cut into bite-size pieces
• 1 onion, medium size, chopped
• salt and freshly ground pepper to taste
• 1 (14.5 oz.) can chopped tomatoes – I use the one with onion, green pepper and celery
• 1 (14.5 oz.) can low-salt chicken broth
• 1 (14.5 oz.) can tomato sauce
• one-half cup fresh basil leaves, torn into pieces (I used 1T. of the dried basil leaves)
• 1 bay leaf
• one-half teaspoon dried thyme leaves
• 2 chicken breasts with ribs (about 1 1/2 to 2 pounds total)
• 1 (15 oz) can organic kidney beans, drained – I used a can of drained butter beans

Heat the oil in a heavy 5 1/2 or 6 quart saucepan over medium heat. Add the celery, carrots, and onion. Sauté the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper to taste. Stir in the tomatoes with their juices, tomato sauce, chicken broth, basil, bay leaf and thyme. Add the chicken breasts; press to submerge.

Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf.

Baked Potato Soup

• 2 cups chopped ham (or 12 slices of bacon)
• Two-thirds cup margarine
• Two-third cup all-purpose flour
• 7 cups 1% milk
• 4 large baked potatoes, peeled and cubed
• 4-6 green onions, chopped
• One and one-fourth cup shredded cheddar cheese
• 1 cup sour cream
• 1 tsp. salt
• 1 tsp. pepper

If using bacon, fry it over medium heat until crisp. Remove and set aside. Crumble it when it is cooled.

In a large kettle, melt the margarine over medium heat. Whisk in the flour until smooth. Gradually stir in the milk, whisking constantly until thickened. Stir in potatoes and onions and bring to a boil, stirring frequently.

Reduce heat and simmer for 10 minutes. Add the bacon, cheese, sour cream, salt and pepper. Stir until cheese is melted. Serve immediately.

Creamy Chicken Wild Rice Soup

• 2/3 cup wild rice (rinse six times)
• 1/2 cup diced onions
• 1/2 cup diced celery
• 1/2 cup coarsely grated carrots
• 4 slices bacon, diced
• 2 tablespoons butter
• 4-1/2 cups chicken stock or water with dissolved chicken bouillon
• 2 to 3 cups cooked chicken, cubed
• 1 cup heavy cream
• 1 tablespoon flour
• 1 tablespoon butter (room temperature)
• Salt and pepper
• Parsley to garnish

In large saucepan saute rice, onion, celery, carrots and bacon in 2 tablespoons butter until bacon is crisp and vegetables are tender (about 10 minutes). Stir in chicken stock and cooked chicken. Heat to boiling and simmer covered, stirring occasionally, for 40 minutes. Stir in cream. Mix 1 tablespoon soft butter and flour. Whisk into soup to thicken. Cook and stir constantly until soup bubbles and thickens, 3 to 5 minutes. Season to taste. Garnish with parsley. Makes 4-6 servings.