Chicken Soup Recipe
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Category: |
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Ingredients: |
Ingredients: Stock:
1 fresh natural chicken (or hen if you can find one)
1 onion
3 celery stalks
4 or 5 green onions
salt and pepper
parsley
1 TBS vinegar (optional)
Soup:
Chicken stock
4 cups shredded chicken
2-3 carrots (sliced into thin discs)
2 lbs unpeeled golden Potatoes
Several green onions (chopped small)
Spices to taste: salt, pepper, parsley, garlic, basil
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Directions: |
Directions:Stock:
Cut up your chicken and vegetables and put them in a large stock pot. Add cold water so that the chicken is covered by about 2 inches. Bring it to a boil and immediately reduce to a simmer. Simmer on low for 3 to 4 hours, skimming any frothy scum that floats on top. The point here isn’t to hurry and get the chicken cooked-- it is to get a good, robust stock. When it is cool enough remove the chicken and strain the vegetables using a cloth or paper towel lined colander. Discard the vegetables. Refrigerate the cooled stock so the fat will collect on top. Scoop the layer of fat off the top and discard unless you have some use for it. If you refrigerate your stock it might congeal, like chicken jello…this is normal.
You can also use the leftover bones and skin from a roasted chicken to make stock.
Soup:
Put the stock, chicken, and vegetables into the pot and cook on low/medium until the vegetables are tender and flavor is blended-and hour or two. Spice to taste without overdoing |
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