Chicken Soup
**I believe it is imperative for not only each and every single woman in the whole wide world to know how to make a basic Chicken Soup, I also believe every MAN should know as well...Think about it, you will get major bonus points with your lady if you can surprise her when she's sick with this homemade bowl of Goodness!**
What You'll Need
Chicken (can be on bone or boneless, as much as you like)
Celery (chopped, bunch)
Carrots (chopped, let's say about 3-5, up to you)
1 Large Onion (chopped, Spanish, Vidalia or White, NO RED ONIONS)
2 large cans of Chicken Broth ( Can be substituted with 2 bouillon cubes & water )
Garlic (about 4 cloves, chopped or minced, use more or less if you like)
Oil (I use Olive Oil in everything! You can use Veg or ANY type you prefer)
Seasoniongs:
Salt & Pepper
Cumin (can skip this, if not a fan of cumin)
2 Bay Leaves
Fresh Parsley (dry will do as well)
**If you have a favorite spice, throw it in there too**
Now Let's Get To It
In a large pot, coat bottom of pan with Oil and turn heat to medium. Once pot is heated, place chicken in pan (it should sizzle). Cook chicken till it starts to brown just a bit. Then throw in your chopped/minced garlic. Continue to brown until chicken is pretty much cooked through. At this point you want to remove chicken & garlic (place in a bowl, cover). Then lower heat just a bit. Add chopped Onion. Cook until a little translucent. Add celery and Carrots. Turn heat back up to medium. You want to saute' the veggies just a little (they will continue to cook when we add broth). At this point, you are ready to add back in the Chicken & Garlic. Mix very well to incorporate all the flavors. NOW, you want to add your Seasonings EXCEPT for the Parsely (wait till the end to add this, why? Because parsley tends to lose it's flavor the longer it is cooked) At this point you should have most of your ingredients cooking in the pot...Add either 2 Cans of Chicken Stock OR Bouillon cubes & water (how much water? Think 2 cups to 1 bouillon cube).
Now that you have all of your ingredients in the pot, keep on medium heat for about 20 min, then reduce to a Simmer for about 30 min. NEVER EVER boil your Soup! You want your veggies to have a crunch and freshness to them, over cooking or boiling will cause veggies to be very soft and soggy.
You should be tasting the Soup to see what extra flavors it needs, more salt, more pepper....you get the hint.
When you are ready to eat, turn off heat and add parsley.
DONE!
A Little Extra
**If you want to make this a Chicken 'Noodle' Soup OR Chicken and Rice Soup, Cook pasta or rice SEPARATELY, then add to the soup little by little. If you throw in the pasta or rice right into the soup, the starch will absorb most of the liquid**
Enjoy with your favorite crackers and/or bread :)
MY FAVS:
** Click on title below to view link to Website**
I purchased this cookbook a few months ago. It truly has some amazing recipes and really does live up to the title.
This is just an added bonus. You ever have a favorite dressing from a particular restaurant or even a favorite dish that you want to make at home? Well this is for you. I actually just recently purchased this book and the recipes are heaven. I'll give you an example, I LOOOVE Red Lobster's Cheesy Biscuits so much I really just bought this book to have that recipe. Not the healthiest, but hey I threw my own spin on it and at least made it half the calories with the same flavor. This book also has recipes from TGIF's, Olive Garden and many other 'Guilty Pleasure' restaurants.
Hope you Enjoyed, Till Next Time.... :)
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