Home Life

The cold weather is begging for a pot of chicken soup.  Usually my husband is the one who makes the chicken soup (and Thanksgiving dinner) but he’s sleeping in and I want some soup!  I made some and it’s delicious.

The broth was made quickly this morning instead of the long slow simmer I like to use to make broths, however, I was out so I did a quickie.  I used a 3.5 broiler-fryer chicken cut up, some celery and carrots (about two stalks and two carrots), 4.5 cups of water, a small onion and a tsp. of salt and pepper (or thereabouts, I don’t normally measure teaspoons anymore, just kind of pour what looks like a teaspoon into the palm of my hand).

Let that come to a boil, skim off the froth, cover and simmer for about an hour or two.  Remove the chicken, let it cool until you can pick it off the bones.  Combine the broth (pour through cheesecloth and skim off the fat, if you want put the broth in the fridge until the fat hardens on the top and scoop off) and enough water to make 5 cups of liquid.

Pour the liquid, 2 carrots, 2 celery ctalks, and a small onion in a pot and bring to a boil.  Cover, simmer until carrots are tender.  Cook your noodles or dumplings and you’re ready to eat!

You can also add parsley, potatoes, garlic, or any other number of seasonings.  If the broth doesn’t have enough flavor you can add bouillon granules or cubes.

Yum!

This entry was posted on Friday, December 14th, 2007 at 1:13 pm and is filed under Cooking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.