Three French Hens

I’m not sure what is defined as a French Hen. Is it a chicken with a beret and a rude attitude towards anything non-French? What ever the case may be, I’m sure it’s tasty. Provençal, on the other hand, I do know. And yes, it is tasty!

It originally referred to the Provence region of France between Paris and the Mediterranean Sea. Now, it means anything to do with small medieval villages. If you’ve ever seen the movie Chocolat with Juliet Binoche (and if you haven’t, shame on you!), that is Provençal. It’s kind of like “Country Style” or “Home Style” or “Southern” cooking here in the States. Think French Rednecks. (Now that’d be funny! Wee Wee Mon-sewer!)

I chose soup for the third day for a reason but I’ll wait until I’m done to tell you why. Those of you choir-geeks who know the song “The Twelve Days After Christmas” know what I’m talking about.

This particular recipe has been in our family since our good friends, the Millers, invited our family to join them in their summer retreat in San Diego and Louise introduced it to us. This is just the kind of soup you need when you’re sick. Fresh, nutritious and easy on the stomach.

Three French Hens

Provençal Chicken Soup

1 large onion chopped
1 clove garlic minced
1/2 cup celery, leaves and all chopped
2 quarts water
2 bay leaves
1 teaspoon thyme crushed
1 teaspoon rosemary crushed
3 pounds chicken pieces
2 carrots diced
4 ounces mushrooms sliced
2 medium potatoes peeled and cubed
1 cup frozen corn
1 cup frozen peas
1 zucchini sliced
1 cup broccoli florets
1 cup cauliflower flowerets

In a large pot, sauté the onion, garlic and celery until soft. Add the water, spices and chicken and simmer covered for 1 hour. Remove the chicken and let cool. De-bone. Add the carrots and mushrooms to the broth and simmer for 5 minutes. Add the potatoes and simmer for another 5 minutes. Add the remaining vegetables and simmer for at least 10 minutes or until the potatoes are done. Add the chicken meat and serve with a hearty bread.