Chicken Soup also Chicken Stock
Source of Recipe
BBR
Recipe Introduction
by tvlcat.
List of Ingredients
Chicken Soup
It saves well in the freezer for emergencies.
1 tablespoon olive oil
4 medium celery ribs, sliced, (2 cups)
4 large carrots, sliced, (2 cups)
2 medium onions, chopped, (1 cup)
4 garlic cloves, minced, (2 tbsp)
3 quarts Chicken Stock with Roasted Vegetables (see recipe which I will post next)
4 chicken breast halves with ribs, cooked, chopped into 1/2 inch pieces
2 tablespoons fresh dill weed, chopped
1/2 cup dry sherry
2 cups uncooked long-grain white rice
salt and freshly ground pepper
1. Cook the celery, carrots and onions in the olive oil in the bottom of a large pot until soft and beginning to brown.
2. Add the garlic and cook for 5 minutes.
3. Pour the chicken stock into the pot. Simmer for 20 to 30 minutes.
4. Add the cooked chicken pieces to the pot.
5. Add the dill, sherry and rice to the pot, cover and cook for 15 to 20 minutes more.
6. Season generously with salt and freshly ground pepper.
stock recipe followsRecipe
Roasted Chicken Stock (from tvlcat)
Chicken Stock with Roasted Vegetables
HINT:When you have completed the stock, use the cooked chicken breast meat to add to chicken soup or to make cold chicken salad.
4 chicken back pieces
4 skinless chicken breast halves with ribs
3 whole onions, quartered
6 garlic cloves
3 large carrots, cut into thirds
1 large green bell pepper, quartered
3 celery stalks, cut into thirds
2 tablespoons fresh thyme
2 tablespoons fresh rosemary
1 bunch parsley, washed and dried
HINT: Don't worry about peeling or trimming the vegetables. The stock is strained before use.
1. Preheat the oven to 350 degrees.
2. Place the chicken backs, chicken breasts, onions, garlic, carrots, green pepper and celery into a large roasting pan. Bake uncovered for 1 hour.
3. Remove the pan from the oven.
4. Cut the breast meat from the bone and set it aside.
5. Place all of the vegetables and chicken bones into a large pot. Cover with water.
6. Add the thyme, rosemary and parsley to the pot.
7. Cover the pot with a lid. Simmer for at least 2 hours over very low heat.
HINT: If the liquid reduces too rapidly, add more and make sure that the stove top burner is set on the lowest temperature.
8. Strain the stock by pouring the contents of the pot through a colander. You may season the stock with salt and pepper at this point - or wait until you use it in a soup or sauce. The stock may be kept in an airtight container in the refrigerator for several days or frozen for several weeks
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