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Posts Tagged ‘chicken soup’

Besides all the baking and hosting dinner parties, this time of year is also associated with colds and the “sniffles”.  So every good wife spouse should have a good chicken soup up their sleeve, right?  Well, here’s mine.  It is a south-american style soup, in keeping with the one my mom always used to still makes us to this day.  It’s easy, usually using the ingredients I have on hand, and my husband loves it and requests it now every time he’s sick.  Of course, ladies, you can probably identify with this scenario:  men tend to milk their sick days for everything they’re worth!  But I guess it’s ok to take extra good care of them once in a while, right?  😉

Ingredients
2 lbs of chicken parts (sometimes I use drumsticks or thighs… even used chicken necks)
1 yellow or Spanish onion, chopped
2-3 large carrots, peeled and diced
2 sticks of celery, diced
½ cup of lentils
½ cup brown rice
½ cup pearled barley
2/3 cup of diced potatoes
½ cup small pasta, like ditalini or orzo
water
salt & pepper to season
2 tbsp olive oil
2 tsp of cumin
1 tsp of paprika
2 sprigs of fresh rosemary
2 bay leaves
chopped parsley for garnish
 

Directions

Sautee onions, celery, and carrots in a heavy bottomed soup pot with the warm olive oil.  Allow onions and vegetables to soften at med-high heat.  The onions will become translucent.  Now add your chicken, skin side down.  Sprinkle with salt and pepper.  Allow the chicken to brown on both sides. 

I used chicken necks- only about $1 and change and they flavor the broth really well.

 

 

 

 

 

 

Once browned, add about 10 cups of water, or about 2/3 of the way up on your pot.  Stir and scrape the bottom with a wooden spoon to loosen and tidbits.  Season your water with a little salt, pepper, and your cumin, paprika, bay leaves, and rosemary sprigs. 

 

 

 

 

 

 

Once water has come to a boil, add your grains and potatoes (except pasta) and reduce the heat to medium and allow to simmer for about 20 minutes or until the grains are cooked and your potatoes are tender.  

 

 

 

 Remove your chicken, remove the skins, and with a fork shred or chunk it and then add it back to your pot.  Discard the skin and bones.  Also, fish out the rosemary stems (if the leaves have fallen off, that is ok) and bay leaves.  With a large spoon skim as much of the fat that has floated to the top and collected along the sides of your pot. 

 Now add the pasta to your pot, and allow to simmer for another 10 minutes. 

 

 

 

 

 

 

Check for seasonings at this point and adjust to your taste.  Jeremy says this bowl nurtures a sick kid back to life!  It is definitely a heartier, thicker chicken noodle than normal, but with all the good-for-you grains and veggies in there, you will certainly get a boost of vitamins.   Feel better soon!

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