Kitchen Sink Chicken Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
When it gets cold or we get sick, my family has always made chicken soup. You can tell who in the family has made the soup just by the type of chicken soup. This is my soup, with a clear homemade stock, lots of vegetables, chicken that falls apart with a fork, and the use of herbs. Read more . Mangia! Ingredients:
stock |
chicken bones (i save my chicken bones from rotisserie chickens or if i stuffed and then baked a chicken - when i have eaten the chicken, i freeze the bones for soup) |
celery (again i save almost everything i can think of - in this case i save the bottom part of the celery stalks, as well as the leaves - just freeze them) |
shallots - two, skinned, and cut into chunks |
2 chicken quaters (whole with meat on them) |
3 boneless chicken thighs |
4 cups water or enough water to cover your ingredients |
1 bay leaf |
2 teaspoons rosemary |
2 teaspoons thyme |
2 teaspoons parsely |
a few sage leaves (i always try to use fresh herbs) |
generous sprinkling with pepper blend (i use the kind that comes in a grinder) |
generous sprinkling of poultry seasoning |
sprinkling of cajun seasoning (it will be too bland - you are not trying to make this hot, just give it a very small boost) |
3 tablespoons minced garlic |
1 teasppon pesto |
optional - sea salt |
soup |
3 stalks of celery - sliced |
5 carrots - sliced |
1/2 bag (i think about a cup) frozen corn (i love trader joes roasted corn) |
1/2 bag frozen green beans |
3 red potaoes - cut into quaters and then chunked into thick slices |
3 turnips - cut into quarters and then chunked into thick slices |
Directions:
1. You can do this one of two ways: either make the stock first, strain the stock for bones, break up the chicken, and then add all of the soup ingredients - or throw it all together in one large pot and cook it all together. I like the second method - but the only drawback is that there will be small bones on the carcass that you will have to find before serving (or tell your guests to look out for) and you still have to break apart the chicken.
2. Cooking time for stock alone: Cook in your pot with lid on on low heat until the chicken comes cleanly off of the bones (about two-three hours) I will cook mine for longer, because I really want the flavor of the bones (the marrow) to come out.
3. Cooking time for soup alone: Cook in stock on low until the potatoes, carrots, and turnips are tender and cuttable with a spoon.(about two hours).
4. Cooking time for the whole shabang: About five to six hours, heat on low, lid on, open periodically to break apart chicken and fish out bones you see, and to let the smell waffle through the house.
5. Optional: Put greens (about three leaves sliced up) in for the last half an hour. I love it , but not everyone will be a big fan of this.
6. Serve with warm bread to soak up the juice.
|
|