photo credit: I Believe I Can Fry via photopin cc
I learned a way to make scrumptious chicken soup a few months back when Yarn-a-Go-Go tweeted this *recipe*. It is super easy but the most delicious chicken soup I have ever had, thanks to the tasty stock. Thanks, Rachel!
- Buy a rotisserie chicken at your local supermarket. They are not as good as a free range chicken, but we are going for easy here, are we not?
- Eat one meal of the chicken if you want. This step is optional.
- Remove the rest of the meat from the carcass and refrigerate or freeze.
- Put the stripped carcass into a largish pot, cover with water, and add your favorite chicken soup flavorings. I use some combination of peppercorns, sage, thyme, tarragon, bay leaf, oregano, ground chipotle pepper (Rachel's suggestion), or cumin. Simmer for an hour or two.
- Remove carcass and toss. Strain the stock if you are particular about these things.
- You can refrigerate or freeze the stock if you don't feel like making soup that day/week.
- When you are ready to make soup, saute in a heavy soup pot some chopped onion and whatever vegies you like in your soup. I like diced carrots and potatoes and a spoonful of celery seed (no dicing required). When they are good and hot but perhaps not fully cooked, add the stock.
- You can add noodles if that's how you roll. I don't want the gluten, so I have been known to throw in some leftover cooked brown rice.
- Simmer until it tastes right.
- Dice the reserved chicken meat and add to the soup. Heat through. You can add salt at this stage if you want.
- Enjoy.
