Kitchen Sink Chicken SoupFrom angelinaw 7 years ago
- Stock: shopping list
- chicken bones (I save my chicken bones from rotisserie chickens or if I stuffed and then baked a chicken - when I have eaten the chicken, I freeze the bones for soup) shopping list
- celery (Again I save almost everything I can think of - in this case I save the bottom part of the celery stalks, as well as the leaves - just freeze them) shopping list
- shallots - two, skinned, and cut into chunks shopping list
- 2 chicken Quaters (whole with meat on them) shopping list
- 3 boneless chicken thighs shopping list
- 4 cups water or enough water to cover your ingredients shopping list
- 1 Bay Leaf shopping list
- 2 Teaspoons rosemary shopping list
- 2 Teaspoons thyme shopping list
- 2 Teaspoons Parsely shopping list
- A Few sage leaves (I always try to use fresh herbs) shopping list
- Generous sprinkling with pepper Blend (I use the kind that comes in a grinder) shopping list
- Generous sprinkling of poultry seasoning shopping list
- Sprinkling of cajun seasoning (It will be too bland - you are not trying to make this hot, just give it a very small boost) shopping list
- 3 Tablespoons Minced garlic shopping list
- 1 Teasppon Pesto shopping list
- OPTIONAL - sea salt shopping list
- _____________________________________________________ shopping list
- Soup: shopping list
- 3 stalks of celery - sliced shopping list
- 5 carrots - sliced shopping list
- 1/2 bag (I think about a cup) frozen corn (I love Trader Joes roasted Corn) shopping list
- 1/2 bag frozen green beans shopping list
- 3 Red Potaoes - Cut into quaters and then chunked into thick slices shopping list
- 3 turnips - Cut into quarters and then chunked into thick slices shopping list
How to make it
- You can do this one of two ways: either make the stock first, strain the stock for bones, break up the chicken, and then add all of the soup ingredients - or throw it all together in one large pot and cook it all together. I like the second method - but the only drawback is that there will be small bones on the carcass that you will have to find before serving (or tell your guests to look out for) and you still have to break apart the chicken.
- Cooking time for stock alone: Cook in your pot with lid on on low heat until the chicken comes cleanly off of the bones (about two-three hours) I will cook mine for longer, because I really want the flavor of the bones (the marrow) to come out.
- Cooking time for soup alone: Cook in stock on low until the potatoes, carrots, and turnips are tender and cuttable with a spoon.(about two hours).
- Cooking time for the whole shabang: About five to six hours, heat on low, lid on, open periodically to break apart chicken and fish out bones you see, and to let the smell waffle through the house.
- Optional: Put greens (about three leaves sliced up) in for the last half an hour. I love it , but not everyone will be a big fan of this.
- Serve with warm bread to soak up the juice.
The Cookangelinaw St Louis, MO
The Rating4 people
I love the pesto and turnip additions in this chicken soup! The spices and herbs here sound really good too! 5 forks from me!juels in Clayton loved it
Yum, looks fantastic! I have never had this.bluewaterandsand in GAFFNEY loved it
Sounds like this would cure all that ails you. I am always called upon when some one is sick in the family to make chicken soup. You have expanded my horizons, I like the addition of the turnips, green beans, and some of the spices you have added tha...moregagagrits in Irmo loved it