Recipes For 2009

Chicken Soup

ComfortFoods/ChickenSoup.jpg

If you always have these simple ingredients on hand, you can always make a delicious and quick soup whether it be chicken soup or use the stock for your favorite soup. The stock maybe be frozen and be waiting for you. Also, I buy the super market rotisserie chickens in a pinch for dinner when I have not had time to cook. When done with the chicken, wrap up the carcass tightly and freeze. I always have a couple in my freezer.

Chicken Stock

  • Extra-virgin olive oil
  • 2 carrots, cut into large chunks
  • 2 celery stocks, cut into large chunks
  • 1 onion, halved
  • 1 turnip, halved
  • 1 head of garlic, halved
  • Chicken bones
  • 3 quarts cold water
  • 1/4 bunch fresh flat-leaf parsley
  • 1/4 bunch fresh thyme
  • 2 bay leaves

Coat the bottom of a large stockpot with olive oil and place over medium heat. Add the vegetables and sauté for 3 minutes. Add the chicken bones, water, ad herbs; simmer for 1 hour, uncovered. Strain the stock to remove the solids and cool to room temperature before storing in the refrigerator. Or chill it down over ice.

Makes 2 quarts

Pam's notes:

Chicken Soup

  • 3 quarts homemade chicken stock
  • 2 cups sliced carrots
  • 2 cups sliced celery, with leafy green tops
  • 2 1/2 cups uncooked egg noodles
  • 1 cup sliced mushrooms
  • 3 tablespoons chopped fresh parsley leaves
  • 1/3 cup cooking sherry
  • 2 teaspoons chopped fresh rosemary leaves
  • 1 cup grated Parmesan, optional
  • 1-1/2 cups frozen peas
  • 6 chicken tenders, cooked and diced
  • 3/4 cup heavy cream, optional
  • Seasoning salt
  • Freshly ground black pepper
  • Crusty French bread, for serving

For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.

For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.