How to make homemade vegetable chicken broth soup?!
How to make homemade vegetable chicken broth soup?
for a friend who is still sick but is just getting the flu.
Does anyone has a good grandmother receipe to give.
I would greatly appreciate it.
Thanks!
Answers:
Here is how it was passed down to me...
Begin with a large pot, the biggest pot you have.
Now, get some chicken bones, just the bones, no fat, no flesh, no connective tissue, just the bones, and a lot of them, usually the bones of two chickens will be enough.
Put the bones in the pot.
Now you need the holy trinity, carrots, onions and celery.
One large onion, clean, no root end, none of the onion peel, doesn't have to be cut pretty, a rough chop is fine here, and throw it in the pot.
4 or 5 large carrots, clean, no root end, peel them as well, another rough cut and throw it in the pot.
4 or 5 large celery stocks, clean, make sure there is no debris, another rough chop, and throw it in the pot.
Cold fresh water, as cold as possible and fill the pot until the contents of the pot begin floating, and just alittle more so they can all swim freely.
Put on stove and heat on high until it begins to boil, no reduce heat to a simmer, and leave it for 8 hours, thats right, EIGHT HOURS.
Check on it from time to time to make sure you have enough water, everything should be fine if you used a large enough pot, and added the additional water for swimming and to remove the scum, the amount of scum that forms on the water will be lower if everything was clean when it went into the pot.
Turn off and let it sit, about an hour, it will still be very hot, but this give everything a chance to rest, now pour off the contents of the pot into another pot, I use cheesecloth to make sure I catch all the little bits.
There is your stock...
From here, it is up to your imagination.
First step is you need to make the chicken stock. For this you will need chicken bones and chicken parts that people don't normally eat. A lot of supermarkets and butcher shops practically give these things away or sell them really cheaply.
In any case get the following:
2 pounds/1 kilo of chicken bones.
1 medium onion, chopped in half.
2 large carrots, cut into pieces.
2 stalks of celery (leaves and all) cut into pieces.
Bay leaves, salt & pepper.
Put the bones in a stock pot, add the rest of the ingredients and add cold water until it covers everything. Do not add too much.
Stick it on the stove and bring it to a boil.
Once it starts to boil, partially cover and reduce heat to simmer. Depending on how strong you want the flavour to be, simmer for 2-6 hours.
Every so often, skim the top to get rid of the fat and scum that forms.
Once it's done to your liking, remove from heat and strain the contents into another pot. This is now your chicken broth.
To make a chicken veggie soup, you then need to gather the veggies you want to add. The beauty of it is that you can pretty much use anything you want here. Just remember that some vegetables cook faster than others.
Chop up your veggies, add them to the broth and again bring this to a boil. Once it boils reduce the heat and let it simmer for about 15-20 minutes or until the veggies are tender. Add whatever salt and pepper you want to it and you're ready to go.
1 chicken, 2-1/2 to 5 pounds, cut up
6 cups water or to cover
1 sprig parsley or 1 teaspoon parsley flakes
4 stalks celery, with leaves, sliced
4 medium carrots, sliced
1 small onion, sliced
1 tablespoon salt
1 tablespoon MSG (Accent), if desired
1 teaspoon sugar
1/2 teaspoon pepper
3 chicken bouillon cubes, or 1 tablespoon bouillon powder
1 bay leaf
1/4 teaspoon poultry seasoning
4 to 8 ounces uncooked noodles, if desired--depending on how noodley you like your soup
Remove excess fat from chicken. Put chicken, giblets and neck in large pot. Add water and remaining ingredients except noodles. Heat to boiling; reduce heat to simmer. Cover and simmer until thickest pieces are tender--stewing chicken (larger/older/tougher), 2-1/2 to 3 hours, or broiler/fryer (small/tender), 45 minutes to 1 hour. Refrigerate chicken in broth until cool. Remove visible fat from top. Remove chicken from broth and refrigerate for another use. Add noodles to broth and boil about 5-8 minutes. Makes 8 1-cup servings.
Gramdma Smurfetta's Chicken Veggie Soup
1 whole chicken or about 3 lb. chicken parts
12 c. water
2 carrots, chopped
2 med. onions, peeled and quartered
2 ribs celery, chopped
Your choice of seasonings to taste
SOUP:
1/2 c. barley
1 c. lg dice celery
1 c. lg slice carrots
2 lg turnips diced
1 med. onion, chopped
2 c. frozen corn and okra
1 (1 lb.) can tomatoes
2 tbsp. chopped parsley
1/2 tsp. thyme; optional
1/2 tsp. marjoram; optional
1 tsp. poultry seasoning
Salt and pepper to taste
Place chicken, water, whole carrots, onions, celery, parsley sprigs, 2 teaspoons salt and 1/2 teaspoon pepper into large stockpot. Bring to a boil, skimming off foam as it accumulates. Reduce heat, cover and cook until chicken begins to fall form the bones, about 2 hours.
Remove chicken. Stir broth, pressing again solids to extract juice. Discard vegetables, return broth to pot. When chicken is cool enough to handle, remove skin and bones. Chop meat into bite size pieces.
If possible, make soup to this point a day ahead. Cover and refrigerate broth and chicken separately. Fat will congeal on top of the broth when chilled and can be removed before proceeding with the soup. If not making ahead, skim fat from top of broth.
Heat broth to boiling and stir in barley. Simmer, covered, for 30 minutes. Add remaining ingredients and simmer 30-45 minutes or until vegetables are tender. Stir in chicken and season with additional salt and pepper, if needed. Makes 8 servings.
Note: I know a lot of folks don't like okra or turnips. Well I never told anyone there were turnips in the soup and no one ever commented that they did not like it. As for the okra, well it it the thickening agent for the soup. They can pick it out if they don't like it. But no one I ever fed it to did.
3 sprigs fresh flat-leaf parsley, plus 1 tablespoon chopped
3 sprigs fresh tarragon, plus 1 tablespoon chopped
3 sprigs fresh thyme
1 bay leaf
1 small onion, chopped
2 medium carrots, sliced
1 stalk celery, sliced
3 long strips lemon zest
4 bone-in chicken breast halves, skin removed (2 1/2 to 3 pounds)
4 cups chicken broth, low-sodium canned or homemade
1 bunch medium asparagus, thick ends trimmed, cut into 1-inch segments
1/3 cup fresh or frozen peas
5 medium shiitake mushrooms, stemmed and sliced
Tie the parsley, tarragon, and thyme sprigs and bay leaf together with kitchen twine and put in a large saucepan with the onion, carrot, celery, lemon zest, and chicken breasts. Cover with the broth, bring just to a boil over high heat, skim off any foam that comes to the surface. Adjust the heat to very low and cover. Cook the chicken until firm to the touch, about 20 minutes. Remove the chicken to a platter, when cool enough to handle and pull into large strips; discard the bones.
When ready to serve, add the asparagus, peas, and mushrooms to the broth. Cook until the vegetables are just tender, about 3 to 5 minutes, and remove herb bundle. Return chicken to the broth and warm through.
Divide chicken between 4 large soup bowls and ladle some broth and vegetables into each bowl. Garnish each soup with the chopped parsley and tarragon. Serve