Chicken Soup 101

Three Chickens by Cheryl Walsh BellvilleOh, Chicken Soup, if soup is poetry of the kitchen, then chicken soup would be a classic sonnet. Fragrant and inviting, it fills the kitchen and every other room with that beckoning aroma of home. Making a good Chicken Soup is about combining quality, full-flavored ingredients with your own personal twists and remembering it is all about the chicken stock.

The following is nice sized pot of soup for a group of family or friends on these cool fall evenings. Enjoy!

Here is a recipe for 1 gallon of soup.

 

 

Chicken Vegetable Soup with Noodles

Ingredients Amount

Chicken Stock - 1 gal.

Leeks, white only, sliced thin - 1 large

Onions, ¼” dice - 1 large

Carrots, peeled, ¼” dice - 2 each

Celery, ¼” dice - ½ bunch

Turnips, peeled, ¼” dice - 2 each

Green Cabbage, chiffonade - ¼ head

Olive Oil - 2 ounce

Garlic Cloves, sliced - 3 each

Herb Sachet - 1 each

Cannilini Beans - ½ pound

Chicken, cooked, diced - 1 whole

Egg Noodles - 1 pound

Salt and Pepper - to taste

Parsley, Flat Leaf, chopped - 1 bunch

 

Method:

Roast or poach the chicken. When it’s cool enough to handle, dice.

Sweat the leeks, onions, carrots, celery, turnips and cabbage in olive oil until limp.

Add garlic and sauté until aroma is apparent.

Add the chicken stock and sachet; simmer for approximately 10 minutes.

Add the beans & pasta. Continue to simmer for another 20 minutes.

Adjust the seasoning with salt & pepper to taste.

Garnish with parsley.

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