I decided to post my Chicken Soup recipe today. As you can see, it takes some time to "Build" it. Make sure you're going to have a little time each day.

ENJOY !!!

AMAH’S CHICKEN SOUP

Ingredients:

       1 – Whole Chicken (Roasted) (or left-over parts.)

       3-4 – Quart Boxes – Chicken Broth (or combination of broths) (You may need a 5th broth.)

       2-3 – Onions – (Caramelized)

       1 1\2 – Pound – Carrots (Chopped or Diced) (Pre-cooked)

       8 – Stalks – Celery (Chopped) (Pre-cooked)

Additional Veggies (Whatever you like) (I use green beans, zucchini, cabbage, spinach) (You can use most vegetables) (I don’t use corn. The flavor tends to be too strong.)

2 – Cans – Fire-Roasted Tomatoes (Do not strain.)

Seasonings:  Garlic, Oregano, Savory, Tarragon, Basil, Thyme, Bouquet Garni, Herbs de Provence, etc.

Noodles or Quinoa (There’s many “filler” items you can use to enhance soup.)

(Use a whole grain noodle, such as, Spelt, Buckwheat, or enriched grains. They add more flavor and have more fiber. They are healthier.)

Directions:

1)     Put chicken into soup pot.  Add 3 quarts of the broth.

2)     Bring to a boil, reduce heat, simmer until chicken comes off the bone easily. (Be careful when you’re heating any liquid. If you cover your pot it will get hot faster.  The bottom of the pot can burn if it’s too hot.) (Stir often.)

3)     While chicken is cooking, prepare your vegetables.  Wash, chop and brown them in a skillet.  (You can do most of the chopping early.)  (Check tips.)

4)     Using a slotted spoon, remove chicken from broth.  You might need to strain the broth.  Put chicken in a dish that has a cover.  Refrigerate.

5)     Vegetables should be browned by now.  Add the 4th box of broth to the soup pot.  Add veggies to the broth.  Bring to a boil, reduce heat, simmer until vegetables are almost done. 

6)     Use a blender or mixer to crush tomatoes with juice. Add to soup.

7)     Place soup pot in the refrigerator with broth and veggies left in.  Cool overnight. 

NEXT DAY                                                                                                                        

8)     Take chicken out of the refrigerator.   Take off all skin, fat and bones. (Be very careful that you get all bones out.)

9)     Chop chicken. (You might find more small bones during this process.)

10)   Take soup pot from the refrigerator.  Place it on the stove.

11)   Slowly, start heating soup.  Add chopped chicken. Stir well and often.

12)   Taste broth.

13)   Add seasonings to taste. (Don’t go overboard with seasonings.  The longer they marinate, the stronger the flavor. You can always add more later.)

14)   You may also need to add extra broth depending on whether you are adding a filler.

15)   Bring to a boil, add filler now.  Reduce heat. Simmer. 

16)   Stir.

17)   Taste.

18)   Adjust seasonings.

19)   Serve.

Tip:  If you’re not serving the soup until the following day, put soup pot back into the refrigerator and let it marinate over-night.  When you heat soup make sure that you start slowly, allowing plenty of time so you don’t burn any ingredients at the bottom of the pot.  Stir often.  Remember – covering a pot makes it heat faster. (It also gets HOT quicker.)  When soup begins to boil, reduce heat to low.  Cover.

If you are serving bread with your soup, you might want to prepare it early.  If you’re using a baguette, slice just before serving soup.

Tip: In the list of ingredients it says to use Chicken Broth or a combination of broths.  Vegetable broths are a great source of vitamins and flavors.

I promise to post again soon.....