Five Medieval Chicken Soups to Nourish the Soul

Since my kitchen is being remodeled and I am unable to cook I thought I might try something a little different. The plumbing and electric have been completed and the tile is laid, simply waiting to be grouted. Soon, very soon....I will be back to interpreting again.

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Harliean MS 279 (about 1430) Smale Byrdys y-stwyde - Small Birds Stewed - chicken or other small fowl stewed gently in a flavorful broth made of wine, seasoned with onions, saffron, and medieval spices.  When this was tested the commentary ran from unintelligible mumbling around spoonful's of soup, to groans of pleasure and an excited exclamation of "You have GOT to get this recipe to my mom".

Harleian MS. 279 (ab 1430) -.xv. Bowres - Braised Fowl - duck, goose, or another form of fowl is braised in a flavorful broth of ale, sage and salt and served as a soup. The taste testers squabbled over who would get to eat the rest of it. 

Harleian MS. 279 (ab 1430) - .lxxxx. Hennys in Gauncelye - Chicken in Garlic Cream Sauce - a classic dish that is still enjoyed in modern times. A beautifully golden cream sauce, seasoned liberally with garlic served with chicken. Fit for king!

Harleian MS. 279 (ab 1430) - Chykonys in bruette - Chicken in Broth  - What could be simpler then pieces of tender chicken in a flavorful broth seasoned with pepper, saffron and ginger? Simple and filling. 

Harleain MS 279 (ab. 1430) Henne in Bokenade - Stewed Chicken in Sauce -  This is a very comforting and filling dish, which could be made as saucy or as brothy as the cook desires. This dish is on my "must serve at a future feast" list. Tender bits of chicken served in its own broth, thickened with eggs and seasoned with sage, hyssop, parsley, mace, saffron and a bit of vinegar. It caused quite the uproar with the taste testers, who finally battled it out with a game of paper, rock and scissors to see who scored the leftovers.