One of my favorite things to do is to buy a $5 roast chicken whenever I go to Costco. It makes a fantastic dinner and then I take the leftover bones (I would say carcass but it just sounds so well...dead) and throw it in a pot and make chicken stock. The stock always comes out so rich and delicious.
It's really easy to make homemade stock. I just throw it in a pot, cut up an onion, cut up a carrot, cut off the top of a head of garlic, and put it all in the pot with the leftover roast chicken, peels, skins and all. Toss in a palm full of dried herbs de provence (or whatever I have sitting in my pantry...I just typically use herbs de provence for everything), some whole peppercorns, and fill up the pot with water until it covers all the bones. I bring it to a boil, then turn the heat down and let it simmer while I catch up on my DVR for a few hours. When is it done? When it tastes good. I then let it cool, put the whole pot in the fridge and the next day spoon off the fat, warm up the stock just a bit on the stove again and then strain the stock. That's it! Rich, delicious, homemade stock! Of course once that is done, I make soup. (Oh and a side note...I don't use the meat that is remaining on the bone for my soups. My Grandfather would be horrified to hear that but I find that meat that has been already cooked and then boiled for hours is mushy and no longer tastes like chicken. Julia Child has taught us that food should taste like what it is. I can't tell you how many times I have read and listened to her say, "it tastes more chickeny that way". So I too, being an avid follower of Julia Child, believe that chicken should taste...chickeny. I do however pick all the meat off the bones that are leftover and give it to my pup, Poppy. Needless to say...she loves Costco chicken even when it is not so chickeny.)
The souper delicious (clever..clever) soup I made this time doesn't really have a name. It's a really yummy, very comforting, creamy, vegetable chicken noodle soup.
I have wanted to re-create this soup for a long time now. When my grandmother passed away, I was staying at her home. My grandmother's generous next-door neighbor brought this soup to my family. It was so thoughtful and delicious. It also was so easy to re-heat and the perfect comfort food during that bittersweet time when my grandma passed away.
The great thing about this soup is that "touch" of cream. It's not a thick soup, it's just a creamy soup with lots of vegetables. By the time you get to the noodles it feels downright decadent. I don't even need bread with this soup. One bowl fills me up every time! I rarely measure ANYTHING in cooking. I tend to rebel against it and trust me...it has bitten me back a few times...but I just don't typically do it. I dare you to cook with dashes, pinches, spoon fulls and tosses. It's very satisfying when it comes out well. (Although...don't even dare to do this in baking...no bueno)
Oh and here is my soap-box soup tip.
I think the biggest mistake that people make when cooking soup is they throw everything in the pot at once and think it needs to cook for hours. I disagree. Soup should be cooked in stages, because different foods cook at different rates. It doesn't have to be a lengthy, hard process, just don't throw it all in the pot at the same time. You will end up with tasteless chicken and MUSHY noodles (one of the greatest cooking sins of all time). Also, PLEASE don't leave it on low on the stove all day. It will continue to cook. I know the thought of leaving a big, pot of hot soup on the stove for the family to partake of is such a great thought. But those lovely thoughts and that Norman Rockwell picture will be ruined by overcooked...well...everything. Put a cute note on the stove with hearts on it and tell them to heat it up themselves.
To start I chop an onion and a few carrots (both peeled this time). Bring the stock to a boil and put in the onion and carrots. At the same time I also put in some WHOLE frozen chicken tenderloins in the pot. I let those cook with the carrots and onions for about 15 minutes. THEN I TAKE THE CHICKEN OUT OF THE POT.
Once I have taken the cooked chicken tenderloins out of the pot I then put in a bag of frozen, cut, green beans. (Fresh would be great...but out of season...frozen is the way to go). I then put in some frozen, sweet corn. This will cool down the soup, so I let it come back to a boil. While it is coming to a boil I shred the tenderloins. Once it comes to a full boil, I dump in some egg noodles (about half a bag), put the shredded chicken back in the pot, put a lid on the pot and...I TURN OFF THE HEAT. Then I walk away for 20-30 minutes. The noodles will be perfectly cooked and the chicken won't be resemble a non-chickeny substance. At this point...season the soup with salt and pepper and it's ready to eat - healthy and delish. However....this is when I add the cream.
Trust me...you want the cream. How much???? As much as you want.
Easy and SOUPer Delicious....
4 comments:
this soup looks amazing!!! someday i will get the time to try it! cream makes everything better. and butter.
I love your commentary and Souper soup recipe. You are such a funny girl, My Lauren. =) Thanks for sharing. I'm less afraid to make my own chicken stock, now. =)
how much chicken broth
You are so right Emma! Thanks Stacy!
Sarah- depending on how much soup you want adjust your ingredients. Just look in the pot, pour in some stock and put in some carrots and some onion...start with a little and and then put in more if it looks like the soup could use more. Same with the beans, corn, chicken etc. Just remember noodles get bigger when they cook so use less noodles than you think. Based on how yummy the soup is and the fact that you have roommates I would say start with two boxes of stock or about 6 cans of chicken stock. ALWAYS buy low sodium if you can. You want to be in control of the seasoning...you can always add salt. Don't be afraid to add a little water too if you feel like it doesn't seem enough. Probably no more than a cup of water but it will still have a lot of flavor! Be brave...just toss it together. Trust me! :)
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