Chicken Cranberry Soup

A few years ago I discovered a sausage and cranberry stew that floors my taste buds each and every time I have the pleasure of its delight. Last night I had a hankering as well as some cranberries I had picked up while they are, thankfully, in season. Having no sausage, however, and wanting more of a soup that would feed the hungry masses rather than a hearty stew that would seem meager, I changed it up and delighted Liz and myself with this equally delightful adjustment. The boys shied away from the cranberries, but I'm not sure why; I chalk it up to an off day. If this recipe does have a downfall, it's the rosemary—rosemary in soup is a bit like slurping pine needles. I suggest a little mortar and pestle action before the rosemary goes in the soup.

If you think you might have a non-seasonal hankering for this or other cranberry treats, such as Cranberry and White Chocolate Scones, buy a few extra bags of cranberries while you can. They keep beautifully in the freezer.

Chicken and Cranberry Soup

1 tsp oil

2 oz. bacon, cut into 1/2" lardons

1 medium onion, chopped

2 pounds boneless, skinless chicken breast, chopped to 3/4" pieces

8 cups (2 quart) chicken broth or stock

1 Tbsp dried rosemary

2 cups fresh (or fresh frozen) cranberries

2 tsp sugar

1/4 cup dijon mustard

salt and pepper

In a large stockpot, heat oil, then cook bacon. Add onions, cover and cook until onions are soft and brown. Season chicken with salt and pepper and add to pot; cook until browned (some would say until cooked through—your call.) Add broth, rosemary, cranberries, and sugar. Cover and cook 10-15 minutes, until cranberries have burst, chicken is definitely cooked through, and soup is cloudy. Stir in mustard and season as desired. Serve.