Rock My World Chicken Soup
From gennymac 15 years ago
- 240 minutes to make
- Serves 12
A fun twist on chicken soup, my husband goes nuts over it and the dog actually sits in front of the stove and begs when he smells it cooking. Great for a rainy cold day - sticks to your ribs.
Ingredients
- For roasting shopping list
- roasting hen shopping list
- 4 cups water shopping list
- 1 tbs sea salt shopping list
- 1 tps white pepper shopping list
- 6 carrots, cut in half shopping list
- 6 stalks celery, cut in half shopping list
- 2 large onions, cut in quarters shopping list
- 1/2 cut mushrooms, sliced shopping list
- 4 sprigs sage shopping list
- 4 cloves roasted garlic shopping list
- 2 stalks rosemary shopping list
- 6 sprigs thyme shopping list
- 6 sprigs tarragon shopping list
- For Soup shopping list
- 1 large onion diced shopping list
- 2 stalks celery diced shopping list
- 2 carrots, sliced thin shopping list
- 1 cup mushrooms, sliced shopping list
- 1 large turnip cut into small bite sized chunks shopping list
- Fresh tarragon stripped from stem and minced shopping list
- Fresh thyme stripped from stem shopping list
- 1/2 cup orzo shopping list
- 4 cups water shopping list
How to make it
- In roasting pan, add whole chicken, carrots, celery, mushrooms, onion, sage, garlic, tarragon, rosemary, thyme.
- Pour water into bottom of pan.
- Sprinkle salt and pepper over chicken
- Cover with aluminum foil
- Roast for 2 hours covered
- Remove from oven and let cool for an hour
- After cooled, separate chicken from stock
- Peel skin off of chicken and discard
- From one side, remove thigh meat and wing meat and add back to stock
- Debone remainder of chicken, cut into chunks, set aside
- Remove stems and any whole floating herbs
- Pour liquid with roasted veggies and chicken (no bones) into blender
- Blend until all pieces are pureed.
- Pour into large soup pot.
- Add diced veggies, turnips, minced herbs, and water
- Add remaining chicken chunks
- Cook for 1 hour over low heat, stirring occassionally
- Add orzo and allow to cook until done
- Serve hot.
- Makes enough to freeze half for later date
The Rating
Reviewed by 4 people-
WOW! lots of work!! I do like the "roasting the chix " part! will give it a whirl!! thank you!!
ttaaccoo
in Buffalo loved it
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" It was excellent "