The following is the basis for a basic chicken soup recipe. Once you have this on hand you can make at least 10 different chicken soup variations. Is there anything more comforting or satisfying than homemade chicken soup?
INGREDIENTS:
1 whole organic fed antibiotic free chicken
3 celery stalks, cut in half
3 carrots, peeled, cut in half
2 large onions, peeled, cut in half
2 whole peeled garlic cloves
2 dry bay leaves
a large handful of parsley
1 tablespoon of kosher salt
1/2 tablespoon of whole black peppercorns
METHOD:
In a large pot, add the chicken followed by all the other ingredients. Fill the pot with water. The water line should be a couple of inches above the ingredients. Start on high heat. Bring to a boil and then lower heat to a simmer. Cover and simmer for 2 hours. Skimming the top as foam accumulates.
After 2 hours strain soup through a fine mesh sieve. Separate and cut up chicken meat into bite size pieces. Reserve chicken in a separate container. Broth can be used same day but if you prefer a clearer broth, refrigerate and use the next day. This is because the the fat congeals and surfaces as the soup cools which makes it easier to skim off the fat.
This will yield approximately 8 cups of broth.
VARIATIONS:
NOTE: Choose your own quantity of add-in ingredients depending on your taste preference regarding thickness of the soup.
1. Portuguese-style Chicken Soup
Add 1 teaspoon of cumin to the above ingredients and cook soup as suggested.
Cook short grain white rice in the clear broth and add in the cut up diced cooked chicken until it is heated through.
2. Basic Chicken Noodle Soup
Cook noodles of your choice in the broth and add the cut up chicken until it is heated through.
3. Basic Italian Chicken Soup
Cook orzo or pastina (small shaped noodles) in the broth, serve with freshly grated Parmeggiano Reggiano cheese. Do not add in the diced cooked chicken.
4. Tortellini in Brodo
Cook cheese or meat tortellini in the broth. Serve with freshly grated Parmeggiano Reggiano cheese. Do not add the diced cooked chicken.
5. Italian Egg-drop Soup or Stracciatella
Combine egg, grate Parmeggiano Reggiano cheese, minced parsley. Slowly pour in the mixture into the simmering stock while continuously stirring/whisking. Ratio of ingredients is roughly, for 3 cups of broth, 1 egg to 1 tablespoon of cheese and 1 tablespoon of minced parsley.
6. Chicken Vegetable Soup
Dice carrots, celery and onion. Saute in a tablespoon of olive oil for about 8 to 10 minutes. Add broth, bring to a simmer. Toss in cooked diced chicken at the end.
7. Chicken Vegetable with Noodles or Rice
Make the same soup as in number 6, but cook noodles or rice in the broth before adding in the diced cooked chicken.
8. Chicken Barley Soup
Cook barley in the broth, and then add in the diced cooked chicken at the end to warm through.
9. Chicken, Mushroom and Barley Soup
Make the soup as in number 7. Saute any type of sliced mushrooms in a small amount of butter and add in at the same time as the diced cooked chicken.
10. Chicken and Spinach Soup
Bring broth to a simmer, add in diced cooked chicken and 2 cups sliced baby spinach. Let simmer for 5 minutes.
INGREDIENTS:
1 whole organic fed antibiotic free chicken
3 celery stalks, cut in half
3 carrots, peeled, cut in half
2 large onions, peeled, cut in half
2 whole peeled garlic cloves
2 dry bay leaves
a large handful of parsley
1 tablespoon of kosher salt
1/2 tablespoon of whole black peppercorns
METHOD:
In a large pot, add the chicken followed by all the other ingredients. Fill the pot with water. The water line should be a couple of inches above the ingredients. Start on high heat. Bring to a boil and then lower heat to a simmer. Cover and simmer for 2 hours. Skimming the top as foam accumulates.After 2 hours strain soup through a fine mesh sieve. Separate and cut up chicken meat into bite size pieces. Reserve chicken in a separate container. Broth can be used same day but if you prefer a clearer broth, refrigerate and use the next day. This is because the the fat congeals and surfaces as the soup cools which makes it easier to skim off the fat.
This will yield approximately 8 cups of broth.
VARIATIONS:
NOTE: Choose your own quantity of add-in ingredients depending on your taste preference regarding thickness of the soup.
1. Portuguese-style Chicken Soup
Add 1 teaspoon of cumin to the above ingredients and cook soup as suggested.
Cook short grain white rice in the clear broth and add in the cut up diced cooked chicken until it is heated through.
2. Basic Chicken Noodle Soup
Cook noodles of your choice in the broth and add the cut up chicken until it is heated through.
3. Basic Italian Chicken Soup
Cook orzo or pastina (small shaped noodles) in the broth, serve with freshly grated Parmeggiano Reggiano cheese. Do not add in the diced cooked chicken.
4. Tortellini in Brodo
Cook cheese or meat tortellini in the broth. Serve with freshly grated Parmeggiano Reggiano cheese. Do not add the diced cooked chicken.
5. Italian Egg-drop Soup or Stracciatella
Combine egg, grate Parmeggiano Reggiano cheese, minced parsley. Slowly pour in the mixture into the simmering stock while continuously stirring/whisking. Ratio of ingredients is roughly, for 3 cups of broth, 1 egg to 1 tablespoon of cheese and 1 tablespoon of minced parsley.
6. Chicken Vegetable Soup
Dice carrots, celery and onion. Saute in a tablespoon of olive oil for about 8 to 10 minutes. Add broth, bring to a simmer. Toss in cooked diced chicken at the end.
7. Chicken Vegetable with Noodles or Rice
Make the same soup as in number 6, but cook noodles or rice in the broth before adding in the diced cooked chicken.
8. Chicken Barley Soup
Cook barley in the broth, and then add in the diced cooked chicken at the end to warm through.
9. Chicken, Mushroom and Barley Soup
Make the soup as in number 7. Saute any type of sliced mushrooms in a small amount of butter and add in at the same time as the diced cooked chicken.
10. Chicken and Spinach Soup
Bring broth to a simmer, add in diced cooked chicken and 2 cups sliced baby spinach. Let simmer for 5 minutes.
