We're big fans of soup around here...any time of the year. I've
been sitting on this recipe for quite a while and I'm finally getting
around to sharing it. It was given to me by a friend who lives in North
Carolina....we play Words With Friends all the time and she routinely
blows me out of the water. This is really good and something I think
little ones would especially enjoy. Thick and rich. You can add rice,
like I did...or you can add noodles if that's more up your alley. I love
noodles but rice is what I had on hand so I used that.
Regardless....this is a very good soup. If you prefer to serve soup
during the colder months, just tuck this little gem away for future use.
You won't regret it!
Donna's Cure-All Chicken Soup
2 split breasts with skin on
6-8 cups of water
2-3 celery tops with leaves
20 whole peppercorns
1/2 onion not chopped
1 1/2 kosher salt
1 bay leaf
Combine everything in a large stock pot and simmer for an hour and a half.
Clarify the broth through a colander into another pot.
Discard the celery, onion, bay leaf and peppercorns.
De-bone and shred the chicken. Add to broth in the pot.
Donna's Cure-All Chicken Soup
2 split breasts with skin on
6-8 cups of water
2-3 celery tops with leaves
20 whole peppercorns
1/2 onion not chopped
1 1/2 kosher salt
1 bay leaf
Combine everything in a large stock pot and simmer for an hour and a half.
Clarify the broth through a colander into another pot.
Discard the celery, onion, bay leaf and peppercorns.
De-bone and shred the chicken. Add to broth in the pot.
Add:
3 thinly sliced carrots
2 stalks celery cut in half and sliced
5 oz. frozen french style green beans
1/4 cup diced onions
2-3 cups water
1 tablespoon broth enhancer (Better than Bullion)
Simmer for 30 minutes or so.
Add 1/2- 3/4 cup of rice or dried noodles
Simmer low for 30 minutes.
Lastly thicken with 1/4 cup flour and 2 tablespoons of corn starch mixed with about 1/2 cup milk and 1/4 cup cream.
Salt and pepper again to taste.
Simmer for another 15 minutes.
3 thinly sliced carrots
2 stalks celery cut in half and sliced
5 oz. frozen french style green beans
1/4 cup diced onions
2-3 cups water
1 tablespoon broth enhancer (Better than Bullion)
Simmer for 30 minutes or so.
Add 1/2- 3/4 cup of rice or dried noodles
Simmer low for 30 minutes.
Lastly thicken with 1/4 cup flour and 2 tablespoons of corn starch mixed with about 1/2 cup milk and 1/4 cup cream.
Salt and pepper again to taste.
Simmer for another 15 minutes.
Okay...let's do this.
In
a stock pot, boil the chicken,
bay leaf, peppercorns, celery tops
and
the half an onion. (I had a neck
bone and a back I threw in for good
measure.)
Cook...then strain the mixture
into another pot, reserving liquid.
Discard everything but the chicken.
De-bone and shred the chicken then
add the diced veggies, water and broth enhancer.
Allow to cook for 30 minutes then
add the rice or noodles and allow
to cook another 30 minutes.
Mix the flour, cornstarch, milk and cream.
Add to the pot and allow to thicken.
Yum!
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