Friday, March 13, 2009

chicken soup (recipe #2 from roast chicken...)

Take the bones and leftover meat/neck and pan drippings from the other night roast chicken... (Pan drippings will likely have a layer of orangey fat on top if you refrigerated them. You can remove most of this. There will be a gelatin-like layer that is really yummy and will melt when heated. Don't throw this out (see picture.) FYI, my Dad used to eat this spread on bread post-WWII in England. I haven't gotten up the nerve to try this yet (a reminder of how tough it can be to try new foods for even an adventurous eater, much less if you are a picky eater!)

LEFTOVER CHICKEN SOUP (easy prep 15 minutes, simmer time up to 1 hour, quick version in 30 minutes)

1)Cut up one large leek (or onion.) Trim off the bottom roots, and the top rough, dark green parts.  Wash off dirt thoroughly between leaves. (Upcoming blog on leeks will give more details.)
2) peel and cut 2 medium carrots (roughly 1/4 inch size)
3) peel and chop 1-2 celery stalks (my husband doesn't like crunchy celery so I let my soup cook a little longer...)
Add a little olive oil to bottom of soup pot. put in chopped veggies and simmer on medium until wilted, about 5 minutes May add a smashed garlic clove that is peeled (don't use bottled minced, just dump a clove in or skip this step.)
5) dump in 1 or 2 (if you want more soup)  cartons of chicken stock (1 liter I think) add bones, meat, and drippings and bring to a boil. Cover, turn down and simmer for about 20 minutes (longer if you want slightly richer taste.) Remove bones with tongs or slotted spoon. Shred meat if there is left-over meat.
6) add  about 1 cup (more if you want a thick, noodley soup) of your starch. You can use traditional soup noodles (can get alphabet noodles for kids) or small egg noodles that cook fast.  If you have gluten issues or allergies with eggs and dairy, you can add  left-over rice, or quick-cook grain such as barley, whatever starch you want that goes with your dietary needs. You can also add frozen green peas, a can of drained navy beans, chopped kale or chard at this point. Start with the basics and then add things as you get comfortable with it. Cook until starch is done and veggies are hot or wilted.  Snip in washed, fresh parsley before serving if you want. May need to salt to taste. Many broth brands are quite salty so I usually don't add salt and let everyone salt their own. 
Serve with warm oven-rolls (Alexia or super-market loaf that you can take home and finish baking.) 

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