Recipe of the Week – Chicken Soup
December 30, 2009
(From the Soup Collection at emealsforyou.com)
Chicken Soup
It’s the flu and cold season and there is nothing that takes the edge off the aching feelings like a bowl of homemade chicken soup. All of us grew up with some form of chicken soup on those days when mom would bring a tray with soup and crackers to our room. Maybe it was the white and red can variety or maybe that somehow good, but strangely green-yellow soup with those thin noodles. Everyone of us can immediately identify that smell from memory.
I am here to tell you that there is real chicken soup, much better than those cans or packets and it is almost as easy to make. The broth should be darker brown, rich in taste and full of veggies. The color and flavor comes from browning the chicken parts, hopefully with skin on, before adding the vegetables and then the liquid. I use some chicken broth from cans to make this soup all that richer. Be careful to hold off on putting too much salt until just before the soup is finished. You will be reducing the stock while cooking it and any salt you add will be stronger in less broth at the end.
Soup’s on, enjoy!
Old Fashioned Chicken Soup
| Complexity: | Easy |
| Serves: | 10 |
| Category: | Soups |
| Meal: | Weekly 8 (Quick Meals Planner) |
| 3 | Tb | oil, olive |
| 5 | lb | chicken, whole, cut up |
| 2 | tsp | salt, kosher |
| 2 | medium | onions, chopped |
| 1 | cup | carrots, diced |
| 4 | medium | celery ribs |
| 50 | oz | chicken broth |
| 70 | oz | water |
| 1 | pinch | salt and pepper to taste |
| 0.5 | recipe | spaetzle |
This recipe makes a lot of soup and you will have extra cooked chicken leftover for another use. Heat a large soup pot, add the olive oil, when it begins to shimmer add the cut up and dried chicken. Brown, don’t burn, the chicken on both sides. Add the onion, carrots, celery, salt, and stir. Lightly brown the vegetables; add the broth and water and stir. Cook on a low boil for 20 -30 minutes; until the chicken is fork tender. Remove the chicken to a platter and taste the broth. Depending on the chicken, the broth may need to be reduced to concentrate the flavors. Cook on the boil until the broth is tasty. In the meantime, remove the chicken from the bones. Cut half the chicken into small pieces and add back to the soup pot. Once the soup is done adjust the salt and pepper to taste. (It is important to not add the salt prior to reducing; as the soup will become too salty)
Bring the soup back up to the boil. Drop the spaetzle batter into the boiling soup to form small dumplings.
Use the remaining chicken in chicken salad or tacos.
Entry Filed under: Soups. Tags: chicekn nooodle soup, chicekn soup, easy lunch, homemade chicken soup, Meal Planning, soup, warm soup.
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