My chicken soup smells gooooood!
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What a tease! Now I want soup!
What you need:
Soup pot
Spoon
Small sieve/colander (the kind that'll hang on a small pot)
Chicken
Water
Garlic
Carrots
Celery
Potato
whatever else you want--but likely nothing that'll overpower the chicken flavor
Get some chicken, either a whole one you cut up or one already cut up. It doesn't matter, as long as there's some bones. I even used up a bag of chicken wings once.
Put the chicken in the pot, fill it with COLD water, and put it on the stove on medium/medium-low. If you have garlic cloves, peel them and toss them in.
While the water is heating, prep the veggies--small enough to be able to get two pieces, plus broth, on a spoon.
When things start softly boiling, the scum will rise--remove it. I use the soup spoon and a small sieve/sifter/colander.
When the chicken is boiled, remove the pieces of chicken and garlic and clean the broth with the sieve. Let the chicken cool.
The garlic should be soft, crush it, and return it to the pot along with the veggies.
De-bone the chicken and return it to the pot. You will likely burn your fingers a bit.
Let the veggies finish cooking (and any chicken, if you removed it early).
DONE! Salt to taste.
When it's cooled, you can put the soup in the fridge and let the fat rise. You can remove the fat once that's done. I've done that and had basically no fat left in the soup.
Soup pot
Spoon
Small sieve/colander (the kind that'll hang on a small pot)
Chicken
Water
Garlic
Carrots
Celery
Potato
whatever else you want--but likely nothing that'll overpower the chicken flavor
Get some chicken, either a whole one you cut up or one already cut up. It doesn't matter, as long as there's some bones. I even used up a bag of chicken wings once.
Put the chicken in the pot, fill it with COLD water, and put it on the stove on medium/medium-low. If you have garlic cloves, peel them and toss them in.
While the water is heating, prep the veggies--small enough to be able to get two pieces, plus broth, on a spoon.
When things start softly boiling, the scum will rise--remove it. I use the soup spoon and a small sieve/sifter/colander.
When the chicken is boiled, remove the pieces of chicken and garlic and clean the broth with the sieve. Let the chicken cool.
The garlic should be soft, crush it, and return it to the pot along with the veggies.
De-bone the chicken and return it to the pot. You will likely burn your fingers a bit.
Let the veggies finish cooking (and any chicken, if you removed it early).
DONE! Salt to taste.
When it's cooled, you can put the soup in the fridge and let the fat rise. You can remove the fat once that's done. I've done that and had basically no fat left in the soup.
Why are the bones necessary? I am easily squicked out by bones and grisel and fat in meat, so I always get boneless skinless chicken breasts. Does that affect the taste or the way it cooks?The bones provide flavor in the cooking. This particular chicken had very little gristle--unusual.
Oh, other things to add:
Matzoh balls--I add them when the chicken is out of the pot.
From my in-laws (Hispanic) comes the idea of sliced avocado added to the individual bowls, and/or a squirt of lime or lemon juice. Yeah, sounds weird. When not overdone, it's strangely good.
Oh, other things to add:
Matzoh balls--I add them when the chicken is out of the pot.
From my in-laws (Hispanic) comes the idea of sliced avocado added to the individual bowls, and/or a squirt of lime or lemon juice. Yeah, sounds weird. When not overdone, it's strangely good.
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