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*** A WORD FROM THE KITCHEN ***
Big blizzard time in our area we may be "cozied" in for
a while and luckily we have some makings for yummy comfort
food. I would love to make enough chicken soup for everyone
passing around their viruses too (ok me included). I have
the vitamin C, liquids and lots of rest thing going too but
I'm on the tail end of it now. So today I've got a yummy
homemade chicken soup recipe today that is good for warming
the belly and always soothes the soul. You can also add some
noodles or small pasta shells at the end and just cook until
tender.
Enjoy & hope everyone is staying warm!
Marzee
mailto:mz@gophercentral.com
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RECIPE: HOMEMADE CHICKEN SOUP
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INGREDIENTS:
1 tablespoons olive oil
1 large carrot, peeled and sliced
1 whole chicken, breasts removed and reserved
1 celery stalk, sliced
2 onions, diced ½ teaspoon dried thyme
2 quarts boiling water 1/4 cup minced fresh parsley leaves
Salt Ground pepper
2 bay leaves
DIRECTIONS:
Heat the oil in a large heavy-bottomed pot and saute the
breasts until they are light brown, about 5 minutes. Remove
the breasts and set aside. Add the onions and saute until
translucent, approximately 4 to 5 minutes. Remove and set
aside. Cut up the remaining parts of the chicken (not the
breasts) into small pieces to allow them to release their
juices in the shortest time possible with a chefs knife.
Add the pieces to the pot, and cook for 8 to 10 minutes
until no longer pink. Return the onion to the pot, reduce
the heat to low, cover, and simmer until the chicken
releases its juices, about 20 minutes. Add boiling water,
reserved chicken breasts, 2 teaspoons of salt, and bay leaves.
Cover and simmer until chicken breasts are cooked, about 20
minutes. Increase the heat if necessary. Remove chicken
breasts and set aside. Strain and reserve broth. Skim fat
from the broth, reserving 2 tablespoons to be used to cook
the vegetables. Add the reserved fat to the soup pot and
saute the remaining onions along with the carrot and celery
for about 5 minutes. When the chicken breasts are cool enough
to handle, remove and discard the skin and bones. Shred the
breast meat into bite sized pieces and add to the pot. Add
thyme and reserved broth; simmer until the vegetables are
tender. Season with salt and pepper, add parsley and serve.
Category: Soups, Chicken
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SOUP TIPS:
Refrigerate cooked stews and soups overnight before serving.
The fat will rise to the top and you can skim it off before
heating and serving.
In a hurry to skim the fat from the soup? An ice cube
floated in the soup will help to congeal the fat and make
it easier to remove.
A leaf of lettuce dropped in a pot of soup absorb the
grease from the top.
Freeze the liquids from canned mushrooms or vegetables;
use it in soups or stews later.
To remove excessive salt from soup, drop in a sliced raw potato.
To thicken your soup, take some of the cooked vegetables out
of the soup and puree in the blender. Then return to the
original soup mixture.