Ideally, making chicken soup is a leisurely affair involving a bath and/or a nap. You could make it in a couple of hours–but I like to make a day out of it.
All you really need to make it is a big pot, a chicken, water, onion and salt. I make it differently each time depending on what I have on hand. It is a great way to cook all those extra farm box veggies and I sometimes freeze the parts I don’t use (kale ribs etc.) for this purpose. A typical recipe combination I use is listed below.
You will have many meals from this one dish: chicken dinners, sandwiches, and plenty of broth to freeze.
One whole organic, free-range chicken (I like Mary’s Chicken)
Celery greens (adds a lot of flavor)
Onion, cut in half
Whole garlic, cut in half
Burdock root (medicinal)
Fresh Dill and Thyme (put in spice bag or wrap in cheesecloth)
Put all ingredients in stock pot, cover in water and add salt. Bring to a boil.
Once it reaches a boil, add more salt. You may also skim the fat off at this time.
Simmer uncovered for 40 minutes.
Turn off heat and cover.
Take a nap and/or bath.
Allow chicken to continue to cook with heat off for 1-2 hours.
Remove chicken and allow to cool.
Scoop out vegetables with a mesh strainer and discard. Rinse out the spice bag for reuse.
Once cool remove from bones and shred. You can freeze the carcass for another use.
Remove broth–I like to use a glass measuring cup for easy pouring.
Store in glass and plastic containers for the refrigerator and freezer.
I’m sure there are places in the world where everyone is “whoo hoo” when it comes to parsnips. Around these parts you get more of a “meh” reaction about them. Poor little guys.
This recipe is similar to other soups I’ve posted– but I did my partsnip (forgive the pun) and made *parsnip* the star. If you have any suggestions on cooking parsnips I would love to hear about them.
Until then…may the parsnip be (mildly) with you!
Several parsnips, peeled and chopped
Fennel bulb, chopped
Two leeks, just white part, chopped
Two cloves garlic peeled
Three cups water (or enough to cover veggies)
One tablespoon butter
One tablespoon olive oil
Salt to taste
Cook leeks in butter, olive oil and salt for several minutes over low heat stirring frequently. Add parsnips, fennel, garlic and water. Bring to a boil and simmer until veggies are soft. Puree with stick blender. Chop asparagus but leave tops on for “flair”. Turn off heat and allow asparagus to cook a few minutes in hot soup.
This soup has similar elements to my Butternut Squash and Green Apple Soup but a totally different flavor profile. Yes I did write flavor profile.
One acorn squash cooked*
One onion chopped
Two cloves crushed garlic
One head bok choy, leaves separated and chopped
Handful of fresh spinach (about 1 cup)
Dash of red pepper
Olive oil & butter to taste
Three cups water
Dash of red pepper
Grated lemon zest
Cook onions and salt in olive oil and butter until soft. Add squash, garlic, red pepper and water and simmer @ 10-15 minutes. When soft enough puree with stick blender. Turn off heat and allow greens to cook in hot soup. Serve topped with grated lemon zest.
*Slice in half and remove seeds. Roast at 450, skin side up in a covered pan with a little water until you can put a fork through.