Tuesday, March 30, 2010

Recipes: Basic Chicken Soup

Posted by Heather / no comments » / recipes

This winter we’ve been fortunate to subscribe to Avalon Acres‘ Winter CSA program, from which we’ve been getting a chicken and a dozen eggs every other week. This Sunday brings the last of the deliveries, and we’d like to share with everyone the very basic chicken soup recipe we’ve been using over the winter.

You can of course make lots of things from a whole chicken, and we have ventured out a time or two to roast it or make coq au vin. But by far our favorite thing to do every other Sunday evening, after picking up our chicken at the Belle Meade drop-off, is make chicken soup. It’s been a treasured routine for us to make the soup and then cozy up on the couch to catch up on Tivo-ed episodes of The Daily Show. Here’s the recipe!

Basic Chicken Soup

Adapted from Martha Stewart Living Magazine. Serves 6 (or two folks for several days!)

Ingredients:

1 whole chicken (about 4 pounds), cut into pieces (including back)
8 cups water
Coarse salt
3 medium onions, thinly sliced (about 4 cups)
2 celery stalks, sliced crosswise 1/4 inch thick
4 garlic cloves, crushed
6 medium carrots, sliced 1/2 inch thick
A few handfuls of egg noodles

Directions:

1. Bring chicken, water, and 1 tablespoon of salt to a boil in a large stockpot. Skim foam. Add onions, celery, and garlic. Reduce heat. Simmer, partially covered, for 30 minutes.
2. Remove breast and set aside. Add carrots. Simmer, partially covered, for 40 minutes.
3. Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-sized pieces.
4. Bring broth back up to a gentle boil and add egg noodles; cook for amount of time called for by noodle package.
4. Stir in desired amount of chicken; reserve the rest for another use. Skim fat if desired. Season with salt to taste.

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