Rock My World Chicken Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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A fun twist on chicken soup, my husband goes nuts over it and the dog actually sits in front of the stove and begs when he smells it cooking. Great for a rainy cold day - sticks to your ribs. Ingredients:
for roasting |
roasting hen |
4 cups water |
1 tbs sea salt |
1 tps white pepper |
6 carrots, cut in half |
6 stalks celery, cut in half |
2 large onions, cut in quarters |
1/2 cut mushrooms, sliced |
4 sprigs sage |
4 cloves roasted garlic |
2 stalks rosemary |
6 sprigs thyme |
6 sprigs tarragon |
for soup |
1 large onion diced |
2 stalks celery diced |
2 carrots, sliced thin |
1 cup mushrooms, sliced |
1 large turnip cut into small bite sized chunks |
fresh tarragon stripped from stem and minced |
fresh thyme stripped from stem |
1/2 cup orzo |
4 cups water |
Directions:
1. In roasting pan, add whole chicken, carrots, celery, mushrooms, onion, sage, garlic, tarragon, rosemary, thyme.
2. Pour water into bottom of pan.
3. Sprinkle salt and pepper over chicken
4. Cover with aluminum foil
5. Roast for 2 hours covered
6. Remove from oven and let cool for an hour
7. After cooled, separate chicken from stock
8. Peel skin off of chicken and discard
9. From one side, remove thigh meat and wing meat and add back to stock
10. Debone remainder of chicken, cut into chunks, set aside
11. Remove stems and any whole floating herbs
12. Pour liquid with roasted veggies and chicken (no bones) into blender
13. Blend until all pieces are pureed.
14. Pour into large soup pot.
15. Add diced veggies, turnips, minced herbs, and water
16. Add remaining chicken chunks
17. Cook for 1 hour over low heat, stirring occassionally
18. Add orzo and allow to cook until done
19. Serve hot.
20. Makes enough to freeze half for later date
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