That sounds great - and I notice you are "guest" again - I was having trouble awhile back and had to sign in each time I logged on - apparently you have to now do that too. Be sure and check the box that says automatically sign me in - but like I said, it didn't work for me for a long time but now it does :?
I really want to try curry mussels!!!!
I do have a chicken soup "recipe" - (my son and husband hate it because I use whole chicken pieces and when they bite into the cartlidge by mistake they just about pass out!! LOL So, I have revised it for them but what I do below is what I used to do)
whole chicken pieces
large onion, chopped in large pieces
celery, peeled and chopped into about 2" pieces
carrots, peeled and chopped into about 2" slices
obviously, water to more than cover so you have lots of broth for the added veggies below
chicken base or a good broth may need to be added
Cook until chicken is almost falling off bone then add:
box of frozen broccoli (fresh is fine)
box of frozen cauliflower (fresh is fine)
box of frozen Brussels sprouts (fresh is fine)
1 can of corn or fresh cut off cob
canned or fresh green beans - cut in 1/2" pieces
Sometimes I use a box of cut okra too
more herbs if needed
butter (the amount depends on how big the pot but I am NOT afraid to add the amount needed for the flavor
and a heavy splash of white wine
this is when I will add some fresh, chopped basil, thyme, rosemary or just tarragon if I'm in that kind of mood
if necessary some chicken base for a more intense flavor
Now, if I feel like a creamy (but it's not really what you would call a "cream" soup) kind of soup I will (in place of paragraph above) heat in a sauce pot 1 to 2 cans of cream of mushroom soup with about 1/2 - 1 can of white wine and a stick of butter along with about 1 TBS each dried basil, parsley, thyme, marjoram (all the sweet herbs). Heat until butter melts and add to soup pot along with all of the broccoli, cauliflower, sprouts, etc. Heat until veggies are done. If you are using fresh veggies of course they will take longer to cook.
Needless to say this makes one very large pot of soup!!! LOL But it does hit the spot. Of course, the next day it's even better and contrary to what people think, the Brussels sprouts do not make this soup taste funny or bitter or whatever it's supposed to do to it! If I do this without the cream of mushroom soup I leave the chicken pieces whole for sure (they look so good in the bowl for some reason) but if I do the cream of mushroom I usually take the chicken off the bone - most times anyway.
Now, if I am really making this late in the day I will go to the grocery store and buy a rotisserie chicken already cooked and pick it off the bone and use that instead of poaching one myself.
I hope this "recipe" is understandable - I'll have to go back and read it before I post it! LOL
I will add these same vegetables to by vegetable soup or vegetable beef soup - maybe change some of the herbs but I will add a dash of nutmeg or cinnamon. (and I don't do the mushroom soup, of course).