Holly's Chicken Soup (or Cream of Chicken Soup) Recipe
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Category: |
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Ingredients: |
Ingredients: The Broth:
1 - 3 to 5 pound whole chicken
1 onion, chopped
2 garlic pods, finely chopped
2 stalks celery, chopped (including tops)
1 whole carrot
Salt (to taste)
Pepper (to taste)
Pinch of red pepper
Fresh basil, chopped (to taste)
Handful of fresh parsley, chopped
1/2 to 1 cup white wine
The Substance:
1/2 white onion, chopped
1 stalk celery, chopped
1 cup carrots, sliced
1 cup green beans, cut into bite-sized pieces
1 large potato, peeled and cut into bite-sized pieces
1 small can corn, drained
2-3 chicken bouillon cubes
Splash of white wine, or vermouth, or sauterne
Fresh parsley, chopped (to taste)
Salt (to taste)
Pepper (to taste)
Garlic salt (to taste)
Options to the Substance:
Zucchini, spaghetti noodles, rice, broccoli, squash, green/red/yellow peppers, cauliflower, green onions, mushrooms ... whatever you have in your fridge!
The Cream Sauce (if using):
4 tbsp. butter
7 tbsp. flour
A little chicken broth
Milk (to taste)
Whipping cream (to taste)
1 tsp.nutmeg
Salt (to taste)
Pepper (to taste)
1 tsp.white pepper
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Directions: |
Directions:FIRST YOU MAKE THE BROTH
In a large soup pot, cover the chicken with water and add onion, garlic, celery, whole carrot, salt, pepper and red pepper (which is a must with chicken soup, but be careful).
Bring to a boil. Cover and lower heat to a simmer for at least 2 hours. Simmering on low allows that wonderful broth to assimilate and enhance the rich flavor. Make sure you skim the top for fat as you go.
About half-way through cooking add the basil, parsley and wine. Remove the whole chicken from the broth and set aside to cool. Bone and chop the amount of chicken you will need (leave the rest on the bone to freeze or refrigerate for future use). Strain the broth and discard vegetables.
I like to make the chicken broth the day before I make the soup. The broth and the chicken both freeze beautifully and you will have enough broth to make different soups.
THE SUBSTANCE OF THE SOUP
This is where your creativity comes in. There are so many different vegetables to add that the sky is the limit! The only rule is that you cook the vegetables that take longer to cook first ... like carrots, celery and green beans ... then later add the veggies that don't take too long to cook ... like corn or mushrooms.
Add onion and celery to your homemade broth. Bring to a boil and cook for about 15 minutes until flavors have mingled. Next add the carrots and green beans and cook another 15 minutes. Add the potatoes and corn and cook for about 10 minutes.
If you feel your broth isn't strong enough, add the chicken bouillon cubes, one at a time, to get a richer taste. Add your chopped chicken and simmer a little longer. Add the wine to taste, and "taste test" for spices, adding more salt, pepper and garlic salt as needed.
Towards the end of cooking throw in the fresh parsley and a splash more white wine if you wish.
If you want just a wonderful chicken soup, you're done! If you would like a chicken cream soup, read on ...
CREAM SAUCE FOR THE SOUP
Melt the butter in a pan and stir in the flour slowly, stirring constantly until it is a smooth paste. Add some chicken broth, stirring constantly to incorporate. Stir in the milk and whipping cream, stirring constantly. Add seasonings of nutmeg, salt and white pepper. Keep on low heat and continue to stir. Adjust the amount of chicken broth, milk and cream according to desired consistency.
Add the cream sauce to your soup a little at a time until you reach your desired thickness. Remember the vegetables, potatoes and pasta will thicken your soup as it develops, so go slowly.
Enjoy being a taster! |
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This recipe for Holly's Chicken Soup (or Cream of Chicken Soup) is from