I generally don’t follow a recipe for chicken soup. I wrote down the amounts I used to make seven
batches of it and divided the totals by seven...this is my best estimation. I made the soup a little more brothy this
time to compensate for the broth the noodles will take out when they cook. This is a recipe in which you can really add
any amount of veggies, broth, etc that you wish and season to taste, what I put
is just general amounts. I usually put a
few strands of saffron in my soup as well as it adds a wonderful flavor that
really brings everything together, but I did omit it this time as it’s an
incredibly expensive ingredient.
9 cups chicken stock (“recipe” for stock is below soup recipe)
3+ chicken thighs, bones and skin removed and cut into pieces
1 cup chopped onion
1 cup celery
1.5 cups carrots, peeled and sliced
½ tsp+ Goya adobo (I used the kind with pepper. If you don’t have this spice blend, salt works fine too)
¾ cup frozen corn
½ cup frozen peas
¼ tsp dried Rosemary
~2 cups dried egg noodles ( or use a gluten free noodle)
Pour stock in stockpot. Add chicken, onion, celery, carrots, adobo and rosemary and simmer until carrots are soft. Add frozen corn, peas, and egg noodles and cook additional 10 minutes or so. Serve.
Stock:
Use the chicken bones from the chicken thighs, as well as any meaty/fatty bits you cut off of the thighs. Don’t use the skin in your stock or it will make your stock too greasy. Add the ends and peels from the onions and carrots, as well as the ends and leaves from your celery. Add salt, bay leaf, peppercorns, etc. Simmer for an hour or three and press and strain – I strain first with a colander, then strain that with a fine mesh colander.
When cooking, I always save my onion butts, vegetable peels, leftover herbs, meat bones etc and put them in a baggie in my freezer – one for meat and one for veggies. When they are full I make stock and freeze it in Ziploc plastic containers. It’s a great way to add a nice boost of flavor to most recipes that call for water, and much cheaper than buying it in the store.
9 cups chicken stock (“recipe” for stock is below soup recipe)
3+ chicken thighs, bones and skin removed and cut into pieces
1 cup chopped onion
1 cup celery
1.5 cups carrots, peeled and sliced
½ tsp+ Goya adobo (I used the kind with pepper. If you don’t have this spice blend, salt works fine too)
¾ cup frozen corn
½ cup frozen peas
¼ tsp dried Rosemary
~2 cups dried egg noodles ( or use a gluten free noodle)
Pour stock in stockpot. Add chicken, onion, celery, carrots, adobo and rosemary and simmer until carrots are soft. Add frozen corn, peas, and egg noodles and cook additional 10 minutes or so. Serve.
Stock:
Use the chicken bones from the chicken thighs, as well as any meaty/fatty bits you cut off of the thighs. Don’t use the skin in your stock or it will make your stock too greasy. Add the ends and peels from the onions and carrots, as well as the ends and leaves from your celery. Add salt, bay leaf, peppercorns, etc. Simmer for an hour or three and press and strain – I strain first with a colander, then strain that with a fine mesh colander.
When cooking, I always save my onion butts, vegetable peels, leftover herbs, meat bones etc and put them in a baggie in my freezer – one for meat and one for veggies. When they are full I make stock and freeze it in Ziploc plastic containers. It’s a great way to add a nice boost of flavor to most recipes that call for water, and much cheaper than buying it in the store.
No comments:
Post a Comment