Odile's home made chicken soup- Cheap to buy and long lasting!
1 whole stewing or frying chicken (cheaper than you think!)
2 potatoes
2 small turnips
3 carrots
1 leek
2 stalks celery
Thyme
Rosemary
Parsley
Garlic
Ginger
1 large Bayleaf
1 1/2 tbsp butter or margerine
Salt
Pepper
Optional: Mushrooms, tofu, pinch of saffron
Take that whole chicken and a knife.
Loosen up where the thighs and shoulders meet- but don't cut them off completely! You want it loose but not separated.
Next, take a big stock pot and fill it about 1/3 or 1/2 the way up with water.
Add your herbs and spices and a ton of salt- make it all to taste.
This includes your ginger and garlic. Mince both into pieces as small as you can.
If you don't have either, but have the "garlic salt"/"Ginger powder" stuff, that will work!
I just dump stuff in, so go with what you feel is right.
Set that to low just to heat the water up, and then shove the chicken in there.
Let this cook for about 30-60 minutes on low-medium heat.
Our stove runs hot, so go with a light rolling boil that won't expand over the pot top.
After your chicken is cooked completely, take it out!
Put that chicken in a bowl or container and put it in the fridge.
Trust me on this.
Cut up all your veggies.
I like mine to be a bit smaller than bite sized, but go with what you like!
Cut them all up, rinse them off in cool water, and then put them in the broth.
Let them cook for about 20-30 minutes.
In that time, check your chicken. Is it cool enough to handle? Good!
Put that sucker on your cutting board and start mauling it.
Tear it to shreds. Literally.
Put all the torn meat into a bowl.
Take the cooked skin and mince that up and add it to your bowl.
Take those bones and put them in a baggie and save them! They're still really good for soup stock! Much better- and cheaper -than the store bought stuff.
So you have a bunch of shredded meat and minced skin.
Dump that into your soup.
Add your tofu if you have some- chop that as you see fit.
Let it all boil for another 10 minutes, and done!
You have a delicious chicken soup perfect on its own or with noodles.
If you're like me and prefer to save leftovers, get some big freezer bags and pour your leftover soup in it.
Freeze.
It will be ready to re-heat when ever you need it- though, if you have added tofu, it will have a slightly different texture due to the freezing process.
Serves about 6-8 bowls worth of soup without noodles added.
Enjoy!
1 whole stewing or frying chicken (cheaper than you think!)
2 potatoes
2 small turnips
3 carrots
1 leek
2 stalks celery
Thyme
Rosemary
Parsley
Garlic
Ginger
1 large Bayleaf
1 1/2 tbsp butter or margerine
Salt
Pepper
Optional: Mushrooms, tofu, pinch of saffron
Take that whole chicken and a knife.
Loosen up where the thighs and shoulders meet- but don't cut them off completely! You want it loose but not separated.
Next, take a big stock pot and fill it about 1/3 or 1/2 the way up with water.
Add your herbs and spices and a ton of salt- make it all to taste.
This includes your ginger and garlic. Mince both into pieces as small as you can.
If you don't have either, but have the "garlic salt"/"Ginger powder" stuff, that will work!
I just dump stuff in, so go with what you feel is right.
Set that to low just to heat the water up, and then shove the chicken in there.
Let this cook for about 30-60 minutes on low-medium heat.
Our stove runs hot, so go with a light rolling boil that won't expand over the pot top.
After your chicken is cooked completely, take it out!
Put that chicken in a bowl or container and put it in the fridge.
Trust me on this.
Cut up all your veggies.
I like mine to be a bit smaller than bite sized, but go with what you like!
Cut them all up, rinse them off in cool water, and then put them in the broth.
Let them cook for about 20-30 minutes.
In that time, check your chicken. Is it cool enough to handle? Good!
Put that sucker on your cutting board and start mauling it.
Tear it to shreds. Literally.
Put all the torn meat into a bowl.
Take the cooked skin and mince that up and add it to your bowl.
Take those bones and put them in a baggie and save them! They're still really good for soup stock! Much better- and cheaper -than the store bought stuff.
So you have a bunch of shredded meat and minced skin.
Dump that into your soup.
Add your tofu if you have some- chop that as you see fit.
Let it all boil for another 10 minutes, and done!
You have a delicious chicken soup perfect on its own or with noodles.
If you're like me and prefer to save leftovers, get some big freezer bags and pour your leftover soup in it.
Freeze.
It will be ready to re-heat when ever you need it- though, if you have added tofu, it will have a slightly different texture due to the freezing process.
Serves about 6-8 bowls worth of soup without noodles added.
Enjoy!
