Food on the Hill: Chicken Soup

This Week’s Recipe: Chicken Soup

Photo by Sue York/ladailypost.com

Ingredients:

One pre-roasted chicken, skinned and meat taken off
About 7 Swanson no-salt chicken stock containers (Albertsons)
1 head of celery
1 ½ onions
1 parsnip, medium to large size, peeled and rough chopped
4 cups of carrots,
2 inches of raw ginger, peeled and rough chopped
5 cloves of garlic, rough chopped
2 bay leaves
2 teaspoons of cracked pepper
¼ cup white vinegar
4 baby bella mushrooms, sliced
1 or 2 packages of frozen egg noodles (optional)
1 teaspoon dried thyme
1½ teaspoons dried parsley
wire mesh sieve
2 large stock pots or one pot and a holding vessel for stock after it is made.
 
Directions:

Making the stock:

Strip the chicken of the meat and tear the meat into bite size sections. Store that meat in the refrigerator until ready for it. Take all of the pieces of chicken skin and all of the bones, break them apart and put them into a very large stock pot.

Cut off all of the tops of the celery and add it to the pot. Open up the celery stalks and use the small inner immature stalks also in the stock, rough chop them. Rough cut one of the onions, and 2 cups of the carrots and add it to the pot.

Photo by Sue York/ladailypost.com

Add in the ginger, parsnip, garlic, bay leaves, black pepper and vinegar. You will not be able to taste the vinegar at all in the soup, it will help take the calcium out of the bones and into the soup. Add 5 of the Swanson’s stock boxes until you have most of the items submerged in the pot.

Photo by Sue York/ladailypost.com

Start the stock cooking on med heat until warm then lower the temperature to low or very low heat.

Photo by Sue York/ladailypost.com

You just want it bubbling a bit. Cook for between 2 to 3 hours. Stir it once in a while. At the end of cooking the stock and the ingredients in the pot should look very weak.

Photo by Sue York/ladailypost.com

Use your sieve to scoop out most of the ingredients, drain the sieve well and then throw the bones and weak veggies out. To strain the fat off the stock you can do it two ways, Either strain it thru a fat separator

Photo by Sue York/ladailypost.com

or you can chill the stock and the fat will rise to the top of the pot.

Photo by Sue York/ladailypost.com

and once chilled can be scooped off the top and thrown out.

Photo by Sue York/ladailypost.com

Making Soup:

With a clean sieve, strain the stock into a large clean pot. Add the thyme, parsley and noodles.

Photo by Sue York/ladailypost.com

Cook over medium low heat for 5 minutes, this stirring often. Add the rest of the carrots and cook for another 5 minutes. Add the ½ onion and about 4 stalks of celery both cut into bite size pieces. Cook until veggies are tender. Add the sliced mushrooms the rest of the swanson’s stock if more broth is needed and chicken pieces and heat through. Salt and pepper to taste.

Chicken Soup

Photo by Sue York/ladailypost.com

 

CSTsiteisloaded