kick-butt Chicken Soup



L

-L.

Guest
What is your favorite chicken soup recipe?

I make mine at least once a month, usually more than that. It's
simple, and like most chicken soups, gets better in the pot after a
couple days.


***paste**

Roasted Chicken Soup

Clean and roast one whole chicken:

1. remove organs and neck
2. Wash well with cool water, pat dry
3. sprinkle with garlic powder, black pepper, onion powder and chili
powder and rub well into the skin
4. rub skin with vegetable oil
5. place in a oiled roasting pan, breast-side up, on a bed of chopped
onions. (Add neck and gizzard to pan, to help flavor broth.)
6. add about an inch of water the bottom of the pan
7. roast at 375 degrees, uncovered until done (approximately 1.5 hours
for a 5-6 lb chicken), basting every 15 minute during the last 45
minutes of cooking.
8. remove from oven, cool, and save broth for soup
9. remove chicken from bones, set aside

[We usually eat part of the chicken for one meal and use the remainder
for the soup.]

To make soup:

chop 1-2 large sweet onions (large pieces, about 0.75 inch square)
peel and slice 6-8 large carrots
peel and chunk 6-8 medium potatoes, any variety
clean and chop 1 lb mushrooms - crimini, white or portobello

In a skillet, sautee onion in 2T butter or margerine over low heat
until it starts to brown (carmalize). Remove and set aside. Add
another dab of butter to skillet and brown mushrooms. Set aside.

In a large stock pot (or crock pot), add carmamlized onion, mushrooms,
carrots,
and potatoes, 16 oz. chicken broth/stock (I use Pacific brand
low-sodium or homemade), and reserved broth from roasted chicken.
Stock should
cover the vegetables - may need an additional 8-16 oz. broth

Add approx 1-2t garlic powder or 2 cloves fresh pressed garlic
1t onion powder
2T chopped fresh parsely
ground black pepper to taste
small pinch dried thyme
1T granulated chicken boullion
(may need more of all seasonings listed - I do it to taste)

Simmer uncovered on low until veggies are semi-soft (1.5-2 hours), add
chicken, and simmer an additional hour or more. Can be done overnight
in crock pot - add chicken the next day.

***end paste**

-L.
 
"-L." <[email protected]> wrote in message
news:[email protected]...
> What is your favorite chicken soup recipe?
>
> I make mine at least once a month, usually more than that. It's
> simple, and like most chicken soups, gets better in the pot after a
> couple days.


"Butt" and "Soup" sound gross in the same phrase :p

Sorry I don't have proportions for this...

1 raw chicken
water to cover
lotsa ginger
green onion
1 yellow onion
2 tbsp fish sauce
pepper corns
napa cabbage if you like

simmer simmer simmmer

remove chix

strain broth

refrigerate broth if desired, so fat congeals and can be peeled off and
tossed

utilize