Sunday, October 23, 2011

Chicken Vegetable Soup



There have been plenty of colds going around our house lately so this soup has been a staple.  It takes a bit of time to make, but is well worth the effort!  This is another original recipe from my wonderful husband.  :) 


Side note: If you're not a hater of celery like myself,  I hear that a stalk or two, chopped and mixed in with the other vegetables, is quite a tasty addition to this recipe. ;) 
Ingredients
- Whole chicken
- 4 L of organic chicken broth
- 3-4 bay leafs
- 1 tbsp basil, + 1 pinch
- pepper, to taste
- 2 large onions
- 2-3 medium carrots 
- 4 medium potatoes
- 1 medium sweet potato
- 1 medium turnip
- 3-5 cloves garlic
- 2 cups fresh or frozen corn

Directions

Broth 


Clean and rinse chicken.  Poke holes in chicken with a small utility knife (this helps cook it faster, and allows for the juices to flow through). 


Put chicken in big stock pot, fill it with water, about 2-3 inches above the chicken.

Throw 2-3 bay leafs in the water with a pinch of basil, boil on high. 

Boil the water until water level reduces to the top of the chicken.  When it reaches that level, lower the heat to medium high and cover. Baste the chicken as the water level goes down. 

Prep


Peel, cut, and dice your vegetables (potatoes, sweet potatoes, turnips, onions, carrots), set aside in a big bowl).


Crush garlic, and add into the bowl of prepped vegetables. 

When the water has boiled down to less than half of the height of the chicken, remove the chicken from pot and place in a strainer within a bowl and let the chicken drain and cool enough to handle. 


Add chicken broth to the boiling base, get back to boiling temperature, and add chopped vegetables, corn, and 1 TBSP of Basil and pepper to taste. 


Now here's the fun part. Gently separate skin from chicken and discard.  Peel as much meat from the chicken as you can, removing bones, etc.  Put meat only back into the pot with the vegetables.  


Once the soup is back to a good boil, reduce the heat to medium/high until the vegetables are tender, soup has thickened, and the flavours have blended (up to an hour). 

Once the soup is ready it can be served immediately or it can be simmered on low. The longer it is simmered the more the flavours come alive.


2 comments:

  1. That is awesome! Feel better! I know I do knowing that there's soup on.

    ReplyDelete
  2. Nothing like a bowl of homemade chicken soup, yum :) Hope you feel well fast!

    ReplyDelete

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