Joe's double strength easy Chicken Soup
Source of Recipe
Sonoran Living
Recipe Introduction
The Sonoran Grill, Mad Coyote Joe, 1/2/2004
List of Ingredients
Broth:
1 Whole large fresh chicken, cut into pieces
2 ~ 49.5-oz Cans Chicken broth
1 onion with skin, cut in half
3 Fresh carrots washed and sliced
3 Celery ribs with leaves, coarsely chopped
5-6 Sprigs fresh parsley
1/4 tsp Crushed red pepper
6 Whole cloves
2 Bay leaves
2 tsp Dried thyme
8 Whole black peppercorns
Soup:
2 ~ 14oz Cans redi-cut tomatoes
4 celery stalks cut into ½ inch pieces
2 bunches fresh spinach, washed well
Add any vegetables you like in your soup!
Recipe
1. With a heavy cleaver break the bones in the legs, thighs, wings, backs and breast.
2. In a very large stock pot place all broth ingredients.
3. Over med. heat bring to a slow boil reduce heat and then simmer for 1 hour. Remove from heat.
4. With large slotted spoon remove all large pieces chicken from broth and pour remaining liquid through a strainer into bowl.
5. Remove all meat from bone -- be careful to check for small pieces of bone. Cut meat into 1/2" cubes.
6. Spoon off any fat, that has risen to top of the broth.
7. Pour broth back into stock pot, add chicken, celery and tomato. Over medium-low heat, simmer for 45 minutes, until celery is tender. Season to taste.
8. In a large soup bowl place approximately 10-15 spinach leaves and ladle in hot soup. Serve immediately.
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