Tuesday, November 22, 2016

Homemade Chicken Soup

My Mom was a terrible cook. But one of the few rare things she made that I loved was her chicken soup. You might wonder why I would make a post about making homemade chicken soup when there is a zillion recipes and how to on the Internet. I am writing this because I recently saw a post on Facebook where the gal was so proud that she was making "homemade chicken soup" and show a picture of Swanson's chicken broth and she added chopped celery and carrots. Cal me a snob, but you need a chicken to make chicken soup.
So here's mine.
Start with a large pot, filled with filtered or bottled water.

To it, add a ....what else ...chicken

Be sure to rinse off the chicken and remove that bag of yuk from the cavity.
Then add chopped celery, onions, garlic, carrots, tomatos and parsley.

I bring the whole mess to a boil and let it simmer for 2 - 4 hours (depending on what else I might be doing. And this is where I differ from Mom and everyone else. I strain all the liquid out and cool off the chicken (which is falling apart at this point) and let it all cool off. I put the cleaned off pieces of chicken and some of the vegetable in a blender. I try hard to make it a crumbly consistency but usually I go to far and it ends up a paste. Dump it all back in the broth and stir, smashing the clumps against the side of the pot.
I freeze it in Food Saver bags, just enough for 2 servings. (I usually get about 6 packages). Its easy enough to put the frozen broth in a pot while I make some small pasta, noodles or rice to add to it.

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