Chicken Soup
Source of Recipe
Tina MacDonald
Recipe Introduction
The next time you purchase a roasted whole chicken (or cook one yourself),
keep all the bones, wing tips,
neck, giblets, excess skin, and other scraps for stock. Place all the scraps
into a heavy saucepan, and add:
List of Ingredients
1/2 onion, chopped
1 carrot, chopped
2 stalks celery, chopped
1 tsp. basil
1/2 tsp. oregano
1 tsp. garlic powder (or to taste)
1 tsp. salt (or to taste)
1/2 tsp. pepper
Recipe
Add water to cover. Simmer on low heat for 1 1/2 hours. Strain through a
sieve, discarding all solids (including any actual meat, which will have the
texture and flavor of cardboard by the time the simmering is done).
Refrigerate overnight, and remove hardened fat (if you want low-cal
low-carb). Use in any recipe that calls for chicken bouillon or stock. One
chicken makes about 4 cups of stock. This also works really well with
turkey, although given the extra water you will need to cover the (much
larger) torso of a turkey, double or even triple the other ingredients.
Cream of Chicken Soup - from Tina MacDonald
4 cups chicken stock (for a stronger flavor, add 1 tsp. Knorr chicken stock
powder)
1 1/2 cup cooked chicken, diced
1 tsp. onion powder
1 cup pureed cooked cauliflower
2 egg yolks
3 oz. cream cheese
1 cup heavy cream
Salt and freshly ground pepper to taste
Bring stock, chicken, and onion powder to a simmer. Meanwhile, blend
cauliflower, cream cheese, egg yolks and heavy cream in blender. Add to
stock mixture, and gently simmer until soup thickens slightly. Sprinkle with
paprika for garnish and serve. Makes about 8 1 cup servings.
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