Weekend Cooking: Chicken Soup
Last weekend I picked the last of my herbs and vegetables from the garden and needed to use them up, give them away or freeze them for the winter. In an effort to ward off cold and flu season, I brewed up a big pot of chicken broth using some of my tomatoes and parsley.
This is an amazingly easy recipe and will make about 12 bowls of soup. It can be frozen for use later, like when you have a cold and you want soup but the stuff in the can looks unappetizing.
- 4 pounds chicken, cut up
- 2 carrots
- 4 celery stalks including the leaves
- 1 medium onion
- 1 medium tomato
- 1 small potato
- 1 sml bunch flat parsley (3-4 sprigs)
- 1 tbsp salt
- 1/8 tea pepper or 3 peppercorns
Fill large pot ¾ with cold water. Rinse and cut up chicken if bought whole. Place in pot and bring to a boil. Cook for 5 to 10 minutes skimming off any scum or foam. Add the vegetables, salt and pepper. Return to a boil and simmer covered for 2 to 2½ hours. Cool and strain broth into jars. Chopped up veggies and chicken can be added back to the soup if desired. I use it as broth and add noodles when reheating.
Weekend Cooking is hosted by Beth Fish Reads. Participation is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs.