Thursday, January 14, 2010

Chicken Soup

Sometimes less is more. A brothy soup with just a few choice vegetables can be more satisfying than a five course meal (not including dessert ofcourse, dessert always wins!). I'm not claiming to make the perfect soup but the one I prepared yesterday was pretty darn good!

Last night I cut up a chicken that I pulled a couple of days ago. I used the breast and thigh meat for shoarma, and saved the carcass to make today's soup.

Chicken Soup

1 chicken carcass, or four chicken thighs
1 large carrot, peeled
1 celery rib
1 medium size onion, peeled
6 cups of water
1 bay leaf
10 black peppercorns

For the soup
1 large carrot, peeled and diced
1 large celery rib with leaves, diced
Chicken meat from the carcass
2 chicken bouillon cubes
Salt
Pepper

Take the skin off the chicken. Break the carrot into pieces and do the same with the celery, this is just for the stock so it doesn't have to look pretty. Put the chicken carcass in a stock pot or in your Dutch oven, add in all the ingredients and cover with water. Bring to a simmer and let simmer for a good two hours.

Remove any scum that may have gathered on top with a spoon. Ladle the broth into a clean vessel. Pull all the meat from the chicken: discard the bones and the vegetables.

Bring the stock to a slow simmer and add in the carrot, celery, the chicken meat and the two bouillon cubes. Stir and let simmer on low until the vegetables are done. Taste, adjust and enjoy.


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