Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

The Bottomless Soup Pot




Source of Recipe


the web


List of Ingredients




One 3 1/2 lb. whole chicken or 3 1/2 lb. -- necks, legs, chicken parts:
backs, etc. (you know -- this is the more frugal way)
3 quarts water
2 medium-sized carrots -- halved
2 medium-sized onions -- halved
2 stalks celery -- halved (use leaves, too)
4 chicken bouillon cubes
1 tsp. salt

Recipe



Once you've made the basic chicken soup as directed below, you divide
the broth and meat, then add different ingredients to get endless
combinations. Make the basic chicken soup and freeze in portioned
containers; then add the ingredients for individual recipes below to
make a quick, tasty soup on a busy night.

Bring all ingredients just to boil in large pot. Skim off foam and
discard.

Reduce heat and simmer, uncovered, 2 1/2 hours or until chicken is very
tender.

Strain liquid, cool & refrigerate so the fat can be removed easily. Let
the meat cool until it can be handled. Remove meat from bones. Discard
bones.

Skim fat from broth; freeze up to 6 mos. & use to make soups below:
(Note: makes about 12 cups broth and 4 cups meat)

For every 4 servings:
Heat 6 cups chicken broth.
Stir in ingredients from recipe.
Cook, stirring, until done.
Add 2 cups shredded cooked chicken and heat through.

North Boston:
2 (15 oz.) cans drained & rinsed white beans
1 (8 oz.) can stewed tomatoes
1 (10 oz.) pkg. frozen chopped spinach
1 tsp. Italian seasoning
Serve with grated Parmesan cheese.

South Miami:
2 (15 oz.) cans drained & rinsed black beans
1/2 cup long grain white rice
3 cups cubed winter squash
1 1/2 tsp. ground cumin
1/2 tsp. dried thyme
Serve with lemon wedges.

New Orleans:
1 (9 oz.) pkg. frozen cut okra
1 (15 oz.) can stewed tomatoes
1 (17 oz.) can whole kernel corn
1/2 cup long grain white rice
1 tsp. dried thyme
Top with crumbled crisp bacon.

Santa Fe:
4 cups diced zucchini
1 1/2 cups shredded carrot
2 (15 oz.) cans drained and rinsed chick peas
2 tsp. chili powder
1/2 tsp. ground cumin
Serve sprinkled with crushed taco chips.

San Francisco:
3 cups fine egg noodles
2 cups frozen green peas
2 Tbsp. soy sauce
1/2 tsp. ground ginger
Just before serving, whisk in 1 beaten egg.
Sprinkle with sliced scallions.

Milwaukee:
4 cups cubed raw potatoes
4 cups shredded cabbage
1/2 cup diced smoked sausage
1/2 tsp. caraway seeds
Serve sprinkled with chopped celery leaves and a little vinegar.