 |
Photo**
|
This chicken soup is so easy, I’m going to list all of the measurments
in metric, just so you feel like you’ve done something special.
Ingredients
- 1 Whole Deli-roasted Chicken from the grocery store (day-old
is good, if the price is marked down) NOTE 1: Roasted
chicken, not fried. NOTE 2: Turns out, counting chickens is the same whether in imperial or metric systems. Go figure.
- Noodles, pasta or dumplings of your choice, amount by personal preference (I like a lot.) Try angel hair pasta broken into 2 cm pieces.
- (Optional) Mirepoix (chopped onion, celery and carrots) As much or as little as you want, for both color and flavor. NOTE: Mirepoix
(MEER-pwah) is the fancy-schmancy French cuisine name for this basic flavor
combo, traditionally, two parts onions, one part carrots, and one part celery.
Preparation
- Drop the chicken in a large pot. (Add mirepoix)
- Cover with water (use more water as necessary).
- Bring to a boil and then simmer one hour, covered.
 |
| Kroger's roast chicken. |
- Remove chicken and taste the broth, add salt, pepper or
spices to taste. NOTE: Usually these deli-roasted birds are so heavily salted
and spiced that no further seasoning is needed. If you think it needs more
spice, try adding some poultry seasoning.
- Bring the broth to a boil and add your pasta, noodles or
dumplings, cook according to their directions.
- While the noodles are cooking, carefully (it’ll be HOT)
break apart the chicken and pull the meat into bite-sized chunks. Use two forks
if the chicken’s too hot to touch.
- Add the meat back to the broth.
- Serve
Variations
 |
| Chicken and dumplings** |
Chicken Vegetable Soup
- Add some mixed frozen or canned veggies to the broth with the noodles.
Chicken and Dumplings
- Including mirepoix and/or other vegetables, especially carrots and onions, is common.
- Stir in a little roux (you can always add more) to thicken the finished broth. (Presto! Broth becomes stew.)
- Cut refrigerator biscuits into bite-sized pieces, drop on top of simmering stew.
- Cover and simmer about 20-25 minutes.
- Pull the chicken into chunks, add back to finished stew.
- Add some mixed frozen or canned veggies to the broth with the noodles.
Chicken and Dumplings
- Including mirepoix and/or other vegetables, especially carrots and onions, is common.
- Stir in a little roux (you can always add more) to thicken the finished broth. (Presto! Broth becomes stew.)
- Cut refrigerator biscuits into bite-sized pieces, drop on top of simmering stew.
- Cover and simmer about 20-25 minutes.
- Pull the chicken into chunks, add back to finished stew.
;^)
