Chicken Soup (Deb's)
Nothing like chicken soup for what ails you.
- In a 10-quart stock pot, add:
5 |
lbs |
chicken thighs (wings and necks together are good too). Roast them first to enhance the flavor. |
4 |
t |
coarse sea salt |
|
|
water: In my favorite stock pot, I cover the chicken in water up to the bottom handle rivets in the pot. The chicken and water together make 9 quarts. |
- Bring to a boil and skim the top.
- Add the following:
3/4 |
lb |
carrots, peeled and halved |
5 |
stalks |
celery, halved. Try celeriac for a more subtle, earthy celery flavor (about 6 oz for this recipe). |
2 |
cloves |
garlic, peeled |
2 |
med |
onions, quartered |
2 |
sprigs |
parsely |
- Lower the heat and let it simmer. Skim the top as necessary.
- When the chicken is cooked, remove and allow to cool down enough to handle it.
- Pick off the meat, and return the bones and skin back to the pot and continue to simmer for about 2 hours.
Meanwhile, cut the chicken into bite-sized chunks and reserve on the side.
- When the flavor is to your liking, remove from the heat, and strain the stock through a colander into another pot.
- Strain the stock again through a fine mesh sieve into another pot or bowl.
- To make this a "reduced fat" recipe, skim the fat from the top. This task is greatly simplified by using a gravy separator. Another option is to refrigerate the stock overnight until you can scrape off the fat, then resume with the recipe.
- Return the stock to the stove and bring to a simmer.
- Add the following to the simmering stock:
1/2 |
lb |
carrots, cut in fine slices |
3 |
stalks |
celery, cut in fine slices |
1 |
med |
onion, finely chopped |
5 |
sprigs |
parsely, just the leaves |
- Simmer until vegetables are tender.
- Return to the pot and allow to come to temperature:
3 |
c |
the reserved chicken meat |
- Serve with rice or small bow-tie pasta. It's also nice with a little grated Parmesan cheese on top.
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