Chicken soup??!
Chicken soup??
bought a chicken want to do a soup. Done i before but winged it, can't remember what i did. Want it REALLY tasty, ideas please. Thanks
Answers:
1 tablespoons olive oil
1 whole chicken, breasts removed and reserved
2 onions
2 quarts boiling water
Salt
2 bay leaves
1 large carrot
1 celery stalk
1/2 teaspoon dried thyme
1/4 cup fresh parsley leaves
Ground pepper
PREP WORK You could use the breast meat in this soup recipe but I prefer to cook them separately in another recipe. If you do use them, wait until the soup is almost finished and then add them back to the pot until they are cooked through. Should only take about 8 to 10 minutes.
Dice the onion. Peel the carrots and cut them as well as the celery into 1/4 to 1/2 inch pieces then mince the fresh parsley leaves.
HOW TO MAKE AT HOME
Heat the oil in a large heavy-bottomed soup pot and sauté the breasts until they are light brown, about 5 minutes. Remove the breasts and set aside. Add half of the onions and sauté 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. This is the hardest part of the recipe. If you have a meat cleaver, it makes the job easier, but if you don’t, do the best you can 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 sauté 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. You can also add noodles, orzo, or small pasta shells and cook until tender.
Source(s):
www.reluctantgourmet.com
Are you going to kill the chicken or is it already dead? I've heard cooking a meal from scratch but come on!?
Basically whatever you have in that you think will go:
Onions, Leeks, Pot Barley, Chicken with bones and fat etc, carrotts, celery, garlic, ginger, thyme, rosemary or whatever herbs you fancy - potato if you don't have pot barley - really anything goes.
The very basics re Chicken soup for the soul and nutrition is:
Chicken, pot barley, onions, water, celery or leeks.
Put your chicken in a stockpot cover with water; cook til done remove to a baking dish to cool; what you have left is you're gruel (I'm southern). Translate for Northerner's is stock; ;Taste gruel; add two or more chicken cubes if gruel isn't " rich" or ("chickeney")tasting enough ;add two or three good size carrots peeled ;add same amount of celery (Peel just enough just to remove strings.);add two onions peeled and chopped Season with sat and pepper ( you probably won't have to use any salt , cubes are really salty) ;add noddles cook 10 min covered or until veggies are tender ;add two pkg. of mushrooms (fresh) already sliced an washed from grocery store( whatever you like) during last five minutes of cooking time. Take off chicken breasts(skin removed & shreded) an add to soup ( I don't use nothing but the breasts in mime ) I give the dark meat to my dog. Enjoy!!...Hint if you don't have enough stock or gruel add a can or two chicken broth. (Itry to use low soudium).