The Brunswick Stew recipe directly below is from renowned chef Carla Hall (this dish is a classic Southern essential that has many variations; historically, fresh game such as squirrel, rabbit, or possum would be featured, along with smoked meat and vegetables.), but my late mother used to make a very similar version of this; she simply referred to it as “vegetable” or “oxtail soup.”

The huge meat-and-vegetable-laden pot would simmer on the stove for at least 90 minutes to two hours, the heavenly aroma wafting throughout the house. Sometimes she would use turkey, chicken, (not just the drumstick, but often the wings and cut-up breast meat of these two), or occasionally pork, but her no.1 meat option were oxtails. I liked them all, but I loved the oxtail version (those delicious meat stumps had a unique flavor, a silky beef-type taste that enhanced the entire meal; and the meat would practically fall off the bone!).

Brunswick Stew

Ingredients

1 Tb. canola oil

1 large onion, diced

2 carrots, halved lengthwise if large, thinly sliced

2 stalks of celery, diced

1 and one-half tsp kosher salt, divided

One-half tsp. ground pepper

3 cloves garlic, sliced

One-half tsp. dried thyme

One-fourth tsp. crushed red pepper

2 Tb. tomato paste

One 15-ounce can of no-salt-added diced tomatoes

4 cups unsalted chicken broth

1 dried bay leaf

1 pound Yukon Gold potatoes, scrubbed and cut into half-inch pieces

2 cups corn, fresh or frozen

2 cups frozen lima beans

2 cups sliced okra, fresh or frozen

1 smoked turkey drumstick (about 1 pound)

One-third cup of Worcestershire sauce

2 Tbs. cider vinegar

1-3 Tbs. light brown sugar

1. Heat oil in a large pot over medium heat.

Add onion, celery, and half-tsp. salt and pepper.

Cook, stirring occasionally, for 3 minutes.

Add garlic, thyme, and crushed red pepper; cook, stirring, for 1 minute.

Add tomatoes, broth, and bay leaf; bring to a boil over high heat. 

Stir in potatoes, corn, lima beans, okra, and turkey.

Return to a boil.

Reduce heat and simmer for 20 minutes.

2. Stir in Worcestershire, vinegar, brown sugar to taste, and the remaining 1 tsp. salt.

Simmer for 10 minutes more.

Transfer the turkey to a clean cutting board.

Simmer the stew until the potatoes are tender, about 10 minutes more.

3. Dice the turkey meat (discard the skin, bones, and cartilage).

Return it to the stew.

Serve hot.

Total cooking time: 1 hour and 20 min.

Serves 8: One-and-a-half cups each

I love Lipton’s Chicken Noodle Soup, but when I have the time, I also love making chicken soup from scratch. 

I don’t know if this particular product is still made (I haven’t seen it in years); It was called “Soup Starter.” It came very close to homemade chicken soup; the ingredients came in a container (I think they were dried and became “activated” when put into water. You added fresh chicken parts/pieces or other veggies if preferred). The end result was surprisingly delicious!

(Classic) Chicken Soup

Ingredients

2 and-a-half lbs. bone-in chicken breast halves, skin removed

1 and-a-half lbs. bone-in chicken thighs, skin removed

1 qt. chicken stock

One-half tsp. salt

2 onions, peeled and quartered

2 large carrots, peeled and halved crosswise

2 large ribs of celery, halved crosswise

2 cloves garlic

2 sprigs of fresh thyme

One-half tsp. whole black peppercorns

1. In a stockpot, add the chicken, stock, salt, and enough water to cover by 1 inch. Bring to a boil; skim. Lower the heat and add the onions, carrots, celery, garlic, thyme, and peppercorns. Partially cover and simmer until the vegetables are tender and the chicken is cooked for about 1 hour.

2. Transfer the chicken to a cutting board; let it cool, then shred (discard the bones). Transfer the carrots and half of the celery and onions to a bowl, then dice into bite-size pieces.

3. Strain the broth through a sieve into a bowl, pressing down to extract any juices; discard the solids. Skim the surface of the broth and discard any fat. Return the chicken and vegetables to the pot, add the broth, and reheat over medium heat until simmering.

Prep time: 20 min.

Cook time: 1 hour

Makes 6 servings

Sources: “Carla Hall’s Spin Through the South” by Genevieve Ko-Eating Well, Jan./Feb. 2019, “Chicken Soup 10 Ways”-Talk to Three Cooks-Every Day with Rachael Ray, Jan./Feb.2012, and some personal recollections