Guest guest Posted January 11, 2003 Report Share Posted January 11, 2003 In a message dated 1/11/03 7:18:47 PM Pacific Standard Time, dragonhealing writes: Great recipe Kim! Did you know that Greek grannies put fresh lemon juice in the soup? Sounds funny, I know, but it is very good, especially when you are feeling crummy. Janet My hubby is Greek, so our chicken soup has lemon. It's so good that way! Karen Bosque Farms, NM Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2003 Report Share Posted January 12, 2003 I love homemade Chicken Soup...thought I'd share my own recipe with you guys. Now one word of caution here....I don't use exact measurements (unless for something like cookies or something baked where it really matters) For me, chicken soup is the ultimate comfort food. My grandmother made up a big batch of it whenever we were sick. It instantly made ya feel good. It is also like the all natural antibiotic, clears your nose, relieves congestion, soothes a cough. She really doesnt' make it anymore, so now it's my turn. First you need a great big stock pot. The bigger the better. 1 whole chicken cut up 4 or 5 bay leaves 2 onions 1 bunch of carrots 1 head of celery sea salt (has to be sea salt...I like celtic grey) about 10 or so whole peppercorns 1 whole head of garlic (or more if you like it) dash of cayenne for kick secret ingredient: thyme....and lots of it Cut veggies up into big chunks and throw them in the pot. I smash the garlic with a knife, but basically leave them whole. Use it all...even the parts you won't eat (except the onion and garlic skins). Add chicken and cover over with water. I usually go about 2 or 3 inches above. Bring this to a boil. I usually taste this now to make sure there's enough salt. Reduce to a simmer and cover. Simmer for about 1 1/2 hours. Now your house smells gooood and neighbors come from miles around wanting some Remove the chicken first and put into a bowl. Stick this in the fridge or freezer for now to cool off. You're gonna be picking this apart later and you want it to be cool. Strain the rest in a collandar into another pot. Strain again through a cheesecloth if you're a purist, lol. Put his back on the stove and let sit for a few minutes. You will see the fat all rise to the top. Skim this off with a spoon or turkey baster. This takes a little patience. If you like, you can refrigerate for a few hours to let it solidify first. I think this takes too long if you plan on eating this right away. Turn the heat back on to bring to a boil, then turn down to let simmer. Now you need more veggies. Same thing...only this time don't use the parts you don't eat. Cut all up into bite size pieces. Use cracked pepper instead of the whole peppercorns, and skip the bay leaves. Taste for salt. You might not need it. You can always add it later, or let your family add their own to taste. While this is simmering, take out your chicken and begin to pick it apart into bite sized pieces. When the veggies are tender, add your chicken. Simmer for a few more minutes. Now unless you have a huge family, you'll need to put some of this into containers. It can be frozen. Keep out a few cups for now...add lots and lots of noodles. Cook until tender. Serve with a fork and a spoon!! Enjoy!! Kim Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2003 Report Share Posted January 12, 2003 Kim, At our house the secret ingredient is summer savory (and lots of it). >I love homemade Chicken Soup...thought I'd share my own recipe with >you guys. Now one word of caution here....I don't use exact >measurements (unless for something like cookies or something baked >where it really matters) >secret ingredient: thyme....and lots of it _______________ Help STOP SPAM: Try the new MSN 8 and get 2 months FREE* http://join.msn.com/?page=features/junkmail Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2003 Report Share Posted January 12, 2003 I also add apple cider vinegar. It is supposed to get some of the calcium from the bones into the soup broth. Chris > I love homemade Chicken Soup...thought I'd share my own recipe with > you guys. Now one word of caution here....I don't use exact > measurements (unless for something like cookies or something baked > where it really matters) > > For me, chicken soup is the ultimate comfort food. My grandmother > made up a big batch of it whenever we were sick. It instantly made > ya feel good. It is also like the all natural antibiotic, clears > your nose, relieves congestion, soothes a cough. She really doesnt' > make it anymore, so now it's my turn. > > First you need a great big stock pot. The bigger the better. > > 1 whole chicken cut up > 4 or 5 bay leaves > 2 onions > 1 bunch of carrots > 1 head of celery > sea salt (has to be sea salt...I like celtic grey) > about 10 or so whole peppercorns > 1 whole head of garlic (or more if you like it) > dash of cayenne for kick > secret ingredient: thyme....and lots of it > > Cut veggies up into big chunks and throw them in the pot. I smash > the garlic with a knife, but basically leave them whole. Use it > all...even the parts you won't eat (except the onion and garlic > skins). Add chicken and cover over with water. I usually go about 2 > or 3 inches above. Bring this to a boil. I usually taste this now to > make sure there's enough salt. Reduce to a simmer and cover. Simmer > for about 1 1/2 hours. > > Now your house smells gooood and neighbors come from miles around > wanting some > > Remove the chicken first and put into a bowl. Stick this in the > fridge or freezer for now to cool off. You're gonna be picking this > apart later and you want it to be cool. > > Strain the rest in a collandar into another pot. Strain again > through a cheesecloth if you're a purist, lol. Put his back on the > stove and let sit for a few minutes. You will see the fat all rise > to the top. Skim this off with a spoon or turkey baster. This takes > a little patience. If you like, you can refrigerate for a few hours > to let it solidify first. I think this takes too long if you plan on > eating this right away. Turn the heat back on to bring to a boil, > then turn down to let simmer. > > Now you need more veggies. Same thing...only this time don't use the > parts you don't eat. Cut all up into bite size pieces. Use cracked > pepper instead of the whole peppercorns, and skip the bay leaves. > Taste for salt. You might not need it. You can always add it later, > or let your family add their own to taste. > > While this is simmering, take out your chicken and begin to pick it > apart into bite sized pieces. When the veggies are tender, add your > chicken. Simmer for a few more minutes. > > Now unless you have a huge family, you'll need to put some of this > into containers. It can be frozen. Keep out a few cups for now...add > lots and lots of noodles. Cook until tender. Serve with a fork and a > spoon!! > > Enjoy!! > > Kim Quote Link to comment Share on other sites More sharing options...
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