Cold outside? Time for soup!
Cold outside? Time for soup!
This is the latest batch of Chicken Soup for this winter (probably my 4th or 5th batch since it started getting cold). I use a modified version of a Cooking Light recipe for the soup itself, and then add noodled, dumplings, or matzo balls, as the mood strikes.
This is a 2-day recipe, but the total amount of time spent actually cooking isn't all that long.
Ingredients:
4 lbs chicken breasts (with bones)
3/4 cup baby carrots
1/2 an onion (about softball sized)
8oz pack of mushrooms
16 cups water
DAY 1
1. put water and chicken breasts in a really large pot.
2. Chop carrots and onions very fine (I use a food processor for this step) and add to pot
3. Slice mushrooms (also use food processor for this, too) and add to pot.
4. Bring to boil, turn down heat, cover, and simmer for about 1 hour.
5. Remove pot from heat.
6. Take chicken breasts out, put in a bowl to cool down for a while.
7. Remove skin and bones from chicken breasts. Discard the skin and bones.
8. Cut the cooked breast meat and put back into the pot.
9. Put covered pot into the refrigerator overnight.
DAY 2
Additional ingredients:
12-oz bag of thin egg noodles
2 tsp salt
1 tsp black pepper
8 shakes Tabasco sauce
2 tsp lemon juice
1 clove garlic (we use pre-chopped garlic that comes in a jar)
2 tsp Bell's Poultry Seasoning
1. Using a straining skimmer or similar tool, skim all the coagulated fat from the surface of the soup. Discard (unless you need the schmaltz for matzo balls).
2. Heat soup.
3. While soup is heating, add the seasonings, lemon juice, tabasco, and garlic.
4. Let soup simmer for 30 minutes
5. Bring a second large pot of water to boil while the soup is heating and simmering.
6. into the second pot, put the 12 oz of egg noodles. Cook for 3-4 minutes.
7. Drain noodles, and add to soup.
8. Serve.
This recipe makes 7-18 servings.