Monday, August 13, 2012

Homemade Herbed Chicken Soup From Scratch

I am a little embarrassed to admit that this is my first homemade soup from scratch... and by "first homemade soup from scratch" I mean 100% from scratch.  Nothing boxed.  Nothing canned.  Just pure natural ingredients.  I am going to warn you that this recipe has quite a few steps and takes a long time to complete, but OMG is it worth it!  May I never buy boxed chicken stock again!  It's not hard, it just takes some time.  Perfect for a Sunday dinner.  I came up with the idea after buying 2 whole chickens and grilling them (see previous blog post or click here).  I didn't want to throw away all those chicken bones so I used the leftover carcass to make a ridiculously delicious slow cooked chicken stock and then added some diced leftover chicken and veggies to make a true herbed chicken soup.  The best part is that by simmering the bones for 24 hours, you get all the nutritional minerals into the stock...and the whole thing cost less than $10.  Fabulous!

Best bowl of chicken soup I have ever eaten!
Stock Ingredients:
Whole chicken carcass/bones, from cooked chicken
2 quarts filtered water
5 celery stalks, cut in half
1tsp poultry seasoning
2tbs minced garlic
2 bay leaves
10 peppercorns
2tsp apple cider vinegar

Finishing Soup Ingredients:
6c chopped cooked chicken (see here for grilled chicken recipe or here for roasted chicken recipe)
16oz portabello mushrooms (whole or baby), chopped
5 celery stalks, sliced
2 green onions, sliced
2tbs butter
1tsp garlic powder
1/2tsp onion powder
3tbs freshly chopped rosemary (only add if your chicken isn't full of rosemary flavor all ready)
poultry seasoning to taste
salt & pepper to taste
1/4c heavy whipping cream (optional)

Chicken Stock Directions:
1. Place 1 or 2 chicken carcass/bones in a large slow cooker.  Pour in 2 quarts filtered water.  Add celery, seasonings and vinegar.  Put the lid on, turn on low, and simmer for 24 hours.
2. When you have your stock done, pour through a fine mesh strainer to retain only the broth. 
3. In a large soup pot, add 2tbs butter and turn the burner on medium high.  Add your onions, celery and mushrooms and cook until soft stirring occasionally.  Add in your diced chicken, pour in your chicken stock, and give it all a good stir.  Add some extra seasoning (garlic powder, onion powder, rosemary, and a bit of poultry seasoning).  Bring to a boil.
4. Once boiling, cover and turn the heat to low to simmer for 30-60 minutes.  Taste and adjust the seasonings (I added all my salt and pepper at the end so I wouldn't overdo it as the soup reduced).  Stir in a bit of heavy cream if desired.  Serve hot.

Note:  You can change the veggies as you like.  Feel free to add some diced potatoes or carrots for a more substantial soup.  Add them with the chicken and be sure to simmer until they are tender.

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