Chicken Soup

chix soup

This is one of our almost weekly go-to meals. I am making a stock every week. When you have a good stock you can make anything!

Chicken Stock
Makes 3 quarts
4 pounds chicken pieces (backs, necks, and wings)
6 quarts water
2 medium onions, unpeeled
1 leek, rinsed, trimmed and chopped
2 cloves garlic
2 medium carrots, and coarsely chopped
2 medium ribs celery with leaves, chopped
2 medium turnips, peeled and coarsely chopped
2 medium parsnips, peeled and coarsely chopped
8 sprigs parsley
4 whole cloves
10 peppercorns
1 teaspoon salt
2 bay leaves
3 teaspoons chopped fresh thyme, or 1 teaspoon dried thyme
2 tablespoons red wine vinegar

Preheat oven to 350 degrees.

Place the chicken pieces along with the vegetables on a sheet pan and roast in the oven for 45 minutes.

Place the roasted chicken and vegetables in a large pot and add 6 quarts water. Add the spices and herbs. The chicken should be totally covered, so add more water if necessary. Heat to just boiling; reduce the heat and simmer the stock for 3 hours. Strain the stock and reserve.

To make the chicken soup:
½ cup extra virgin olive oil
2 medium onions, chopped small
1 leek, rinsed, trimmed and sliced thin
3 cloves garlic minced
2 medium carrots, peeled and chopped fine
2 medium ribs celery with leaves, chopped fine
2 medium parsnips, peeled and coarsely chopped
3 quarts chicken stock
8 sprigs parsley
4 teaspoons fresh thyme
3 tablespoons tomatoes well-blended (fresh or canned)

Heat the olive oil and add all the vegetables. Sauté the vegetables until they are just lightly cooked. Add the vegetables to the stock. Add the herbs and allow to simmer for 30 minutes.

You may add chicken pieces or pasta or rice.

Adjust the seasonings. I love lots of dill when it is available. In the winter, I tend to use lots of thyme.

Leave a Reply

Kitchen Porch Catering | Martha's Vineyard | 508-645-5000