|Chicken soup with odds and ends.|
Winter's not here yet, but just like with hot coffee I eat soup year 'round. It's fall though, and it's a great time for soup! You can make my Caliblend Quick soup with:
- any kind of chicken
My chicken is a carcass. I never throw away the chicken or turkey carcass. Too much flavor and leftover meat. So once the meat is carved off, I wrap the carcass in aluminum foil and put it in the freezer for when I make my next soup dish. You can use any kind of chicken or other meat, that you have. Canned chicken breast doesn't work well, because it falls apart into a pulp in the soup liquid. You can put chicken nuggets in it, cut up chicken patties, boneless wings, chicken fingers, be creative and adventurous!
The LiquidSo I pull the carcass into 4 pieces, and put them into a pot on the stove. I add as much water as I want, depending on how many servings I want to make. Turn the burner on medium. If I have some saved chicken aspic, I add that. Chicken aspic is the liquid from a baked chicken poured into a container and cooled. Then you would scrape off and discard the thick layer of hardened grease that forms on the top. Underneath is a translucent, chicken-flavored jelly that has many uses, including fantastic soup-making!
I save the liquid from canned/bottled mushrooms also, freezing it for my soups. I add that if I have it. You can use chicken broth, if you happen to have some. I usually keep bouillon cubes, so I'll add 1-2 of those. I like clear soups ~versus~ beef-stew like soups, so I rarely add anything that would cloud the liquid.
You can add any kind of pepper, and salt. Remember that the bouillon cubes, and possibly other stuff you added, will add some salt. You don't want your delicious dish to be inedible. Do you keep seasonings, even if you don't use them often? I do, but I use them often. You can add a little garlic, and onion powder, if you're not adding sliced onions. I like sage, so I add a shake or two, and some paprika. Boy, does it make the house smell good! Like the holidays! If you happen to have some bay leaves or parsley, add some.
The VeggiesNow! The reason that I call it Caliblend Soup is because I add 2-3 handfuls or more of California Blend frozen vegetables! You know. The big chunks and florets of cauliflower, carrots and broccoli. This time I had some Mediterranean Style veggies left, which is seasoned zucchini, squash, green beans, red/green/yellow bell peppers and onions. Can't remember what else. So I threw some of that in there.
Of course this is like homemade chicken noodle soup, but I've been using macaroni for a long time. I usually always have some macaroni in a glass canister. Once I broke up some ramen and put that in. Once I used both ramen and macaroni. This time I threw in some elbow macaroni. Right into the pot. I don't worry about how you normally cook macaroni, with the draining and stuff. I just throw some in and let the pasta juices cook right in. You can even toss some grains of rice in.
And that's it! When it's boiling, turn it down and simmer for a short while. It's up to you how long. Frozen veggies usually only need to simmer for 5-8 min. to be done. I like to simmer these soups at least 15 min so that the chicken can cook even more and fall off the bones. Once I scooped up a bowl for myself, I added a few sprinkles of olive oil. I'd seen chefs do that with creamy soups. I decided to do it with mine. Big chunks of everything, and chicken bones with meat on them. Hearty! Too hearty for crackers! I didn't even bother with those.
|Chicken carcass soup.|
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