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| Cooking with Chef Doug Email: chefdoug@ibbp.com |
Now that the holidays are past and winter is settling in for a few months, I thought that I would pass on this easy to make chicken soup. If you have a lot of turkey leftovers, you can use turkey instead. This soup is a great way to slim down after the holidays and makes a wonderful meal on a cold winter day.
Enjoy!
Chicken Soup
This recipe is very easy to make. This is great for a cold winter day
Broth
4-1/2 Lb Chicken
3-1/2 qt. Water, cool
1 large Onion, cut in half
2 large Carrots, peeled and cut in thirds
2 stalks Celery, cut in thirds
3 sprigs Parsley
3 sprigs Thyme or tsp dry
1/2 tsp Peppercorns
1 each Bay leaf
Chicken Soup
3 large Carrots, Sliced
2 stalks Celery, diced
2 medium Potatoes, large cubes
1 each Chicken, shredded. From above soup base
to taste Salt
to taste Pepper
Additional Ingredients to Taste
10 oz Corn Kernels, fresh or frozen
10 oz String Beans, sliced, fresh or frozen
Procedure:
Broth
Rinse chicken and remove liver (liver will make soup cloudy).
Keep the
gizzard and neck pieces. Fill a large stock pot with cool water.
Place
chicken, gizzard and neck into pot with cool water. Bring pot
to a boil
then immediately reduce to a simmer and skim pot to remove excess
fat and
floating debris. Add cut up vegetables. Place lid loosely on pot
and
occasionally skim pot to remove excess fat and floating debris.
Simmer for
at least 3 hours. Remove chicken then strain the chicken broth
through a
colander.
Chicken Soup
Place chicken broth back into pot and bring back to a simmer.
Add the
sliced Carrots and diced Celery to the chicken broth and any combination
of
the Additional Ingredients. Bring back to a boil then simmer for
about 5
minutes. Add cubed potatoes to simmering soup and simmer until
the potatoes
are done. Salt and Pepper to taste.
Notes.
The chicken can be substituted with a leftover turkey carcass.
Just place
turkey parts into a pot with enough water to cover the bones and
follow the
procedure above. Ratio the ingredients as required.
When making a stock or broth, be it chicken or beef etc. do
not Boil (want
to simmer) or else the resulting broth will be cloudy.
When 'boiling' potatoes, bring the liquid ( in this case chicken
broth ) and
potatoes to a boil then Immediately reduce to a simmer. This will
reduce
the chance of the potato 'melting'. Ideally one should start both
the
liquid and potato at room temperature but in this case it is not
practical.
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