Cozy Seasonal Memories and Ginger Chicken & Rice Soup with Zucchini

With the shortest days of the year upon us, many people are affected negatively with SAD (seasonal affective disorder).

By a stroke of luck, I am not affected by the lack of day light. I seem to be invigorated by cold temperatures and snow.

Whenever we have to opportunity to visit the Clark Art Institute, one of my favorite works of art is by the American painter, George Innes. The painting, titled “Home at Montclair” depicts twilight on a cold wintry day; as I gaze at the picture, I am filled with a sense of coziness and warmth. A tiny wisp of smoke curls out of the chimney and light glows softly from one window. I imagine that inside the cozy old farmhouse, crackling logs in the fireplace create a welcoming warmth; a small table is set with late afternoon tea and freshly baked muffins. This phenomenon might be called, SCM or (seasonal cozy memories.)

Recently we spent an afternoon exploring the historic town of Deerfield, Massachusetts. A light snow fell as we walked down the main street; streetlights glowed softly as the end of day approached.

We came upon the quaint Deerfield Inn; light glowing from the window on the porch beckoned us inside.

We were welcomed warmly by the hotel receptionist and thought about enjoying a light early dinner. After sitting by the cozy fireplace for a few minutes, we decided to brave the cold and return home for leftover bowls of Ginger and Chicken Rice Soup!

Ginger Chicken and Rice Soup with Zucchini (from NYT Cooking)

Yield: 6 to 8 servings 

• 1 pound boneless, skinless chicken thighs
• Salt and black pepper
• 2 tablespoons neutral oil (such as canola or vegetable)
• 2 tablespoons minced ginger (from a 2-inch piece)
• 3 garlic cloves, minced
• 2 teaspoons ground turmeric 
• ½ cup brown rice
• 1 large zucchini, cut into 1-inch pieces
• 1 fresh or dried bay leaf
• Chile crisp, lemon wedges or chopped cilantro (or a combination), for serving (optional)

Preparation

1. Pat the chicken thighs dry and season generously with salt and pepper.
2. Heat a medium Dutch oven or other heavy-bottomed pot over medium. Add the oil, ginger, garlic and turmeric and let the mixture sizzle and soften for about 30 seconds, stirring constantly.
3. Add 6 cups water to the pot, along with the chicken, rice, zucchini, bay leaf and a big pinch of salt. Bring to a simmer then turn the heat down to low and cook, stirring occasionally, until the rice is tender and the chicken is cooked through, about 30 minutes.
4. When ready to serve, remove the chicken and place it on a cutting board. Use two forks to shred the thighs, then return the meat with all of its juices to the pot. Taste and season the soup with salt and pepper.
5. To serve, divide the soup among bowls and top with any combination of chile crisp, lemon and cilantro.

I hope you enjoy this warming soup and for those that suffer from light deprivation at this time of year, find some comfort! The days are starting to get longer!!

AND: Here is the “Tree of the Week”

STAY WARM AND SAFE!