Perfect Chicken Soup
Ingredients
Preparation
1
ONE:
2
Roughly Chop: 2 Carrots, 1 onion, 1 shallot,
3
Stalks celery and 3 pieces of ginger
4
TWO:
5
Rinse 3-4 pounds of chicken parts (I used breasts)
6
Leave the skin on and bones in – these add flavor!
7
We will skim the fat later
8
THREE:
9
Place chicken in a large pot, add chopped veggies as well as:
10
Handful fresh parsley, ½ a lemon, 6 cloves peeled garlic,
11
Bay leaves, salt and pepper to taste
12
Add enough cool water to cover chicken
13
Bring to a boil then simmer on low for 3 hours
14
FOUR:
15
Remove solids – discard everything but the chicken breasts
16
Allow broth to cool and place in refrigerator overnight
17
Your beautiful chicken stock is finished and ready for soup!
18
FIVE:
19
When chicken has cooled, gently pull apart with fingers
20
Discard bones
21
Save reserved chicken in a separate bowl until needed
22
SIX:
23
Dice: 2 Carrots, 1 onion, 1 shallot,
24
Stalks celery and 4 red potatoes
25
SEVEN:
26
In a soup pot over medium heat:
27
Add onions and cook until wilted
28
Add shallots and garlic and cook until golden
29
Add carrots, celery, potatoes and a generous sprinkling of salt & pepper
30
Cook for 5 minutes
31
EIGHT:
32
Remove stock from refrigerator
33
With a spoon, skim fat from surface
34
Pour into soup pot through a strainer
35
Bring soup to a boil
36
Add chicken back to soup along with torn up pieces of escarole
37
Cook soup for 2 more minutes
38
LAST STEP!
39
Serve soup over your choice of noodles or rice (I used egg noodles). Sprinkle with freshly chopped parsley and serve with a hearty bread!! I know not everyone adds potatoes to their chicken soup, but I was craving something a little more hearty. The lemon and ginger make the broth beautifully fragrant. Also, the soup can be served the same day the stock is made. I like making the stock a day before making the soup because it makes the soup much more flavorful.
.
Yield:
8
Added:
Wednesday, October 13, 2010 - 11:15am
