It’s been a while since I’ve posted a recipe, so I thought I would share this simple, farm fresh, dish that our family has been enjoying recently. This is actually something that I’ve been making for several years now, with slight variations. I said I was sharing a recipe, but it’s really more of a method, as there are no exact amounts.
First you start with a skillet. Years ago I could get away with one, now I make two! Personally I think cast iron is the only way to go with this dish, but I feel that way about almost everything I cook.
Coat the base of your skillet with a thin layer of olive oil.
The whole thing is arranged in layers. On top of the olive oil goes a layer of sliced onions and chopped garlic. When they are in season, I like to add my favorite Italian sweet peppers to this layer. This should more or less cover the bottom of your skillet. We really like this soup chunky, I think that’s part of it’s appeal, so I don’t get too fussy about chopping things up. Besides once everything is cooked through it’s easy to break up with a spoon, if it turns out that the chunks are a little too large.
Next comes the chicken. Whatever kind or cut you like. Cut it into chunks and cover your onion mix.
On top of that comes the slices of fresh tomatoes, again whatever kind you like.
And now for the top layer you’ll cover the whole thing with whole fresh basil leaves.
Now your skillet should be just about full. Pour in a splash of red wine (maybe 1/4 C) and cover it. I’ve used several scoops of yogurt instead in the past, for a creamier soup with a slightly different flavor. Cook it covered, on the stove top, on medium heat for about 10 minutes, then turn it down to low for another 20 (you can also leave the lid off for a bit at the end to make sure that all of the alcohol evaporates, just be sure to check and make sure that your chicken is cooked through). The juices from the chicken, tomatoes, and basil will all have combined to form a rich and flavorful broth. Season with salt and pepper, serve and enjoy!
We only cook on cast iron too, it cooks so deliciously. I especially love my purple Le Creuset pan. Your recipe sounds great.
This looks yummy. I’m going to try it this weekend. Hopefully there will be some tomatoes left in my garden when I get home.
Thank you for this post. We made the summer skillet soup pretty much just as you described and it turned out great! What a delicious way to enjoy these last few days of summer.