Quick(er) Chicken Soup

I love a great bowl of chicken soup. It has been 15 years since I ate the chicken soup at 2nd Avenue Deli in New York and I still recall that lush, soul-nourishing bowl. This soup isn’t on par with 2nd Avenue, but it also takes waaaaaaay less time and is still pretty darn tasty!

The key to any good soup is a good broth. I make a real chicken stock with the roasted bones, slow cooked over 6 hours to come out with the perfect stock. Most days I don’t want to invest the time into doing a full chicken stock from scratch. So, I created this recipe.

Ingredients

4 Tbsp butter

1 large yellow onion, peeled and fine diced

4 carrots, peeled and fine diced

3 stalks celery, cleaned and fine diced

1 c mixed dried mushrooms

2 bay leaves

1 bun thyme

10 peppercorns

4 chicken bouillon cubes or 6 packages

2 c frozen peas

1 lg crookneck or summer squash, sliced thin

4 c roasted chicken, diced

2 T pan drippings from chicken

Salt and pepper

Preparation

Preheat oven to 350 degrees.

Place 4 to 6 chicken thighs in a baking dish. Dust the thighs with salt. Bake 40 to 45 minutes until cooked through, the skin is crispy and internal temp reads 165 degrees. Cool.

Meanwhile, heat the butter in a large stockpot. Add the onions, 3 of the diced carrots, 3 diced celery stalks and saute until vegetable are soft, but not browned. Add 8 cups of water to the pot along with bay leaves, peppercorns, thyme, and the dried mushrooms. Add the bouillon. Cover and bring to a boil then reduce to a simmer. Simmer for an hour while the chicken cooks.

Strain the stock and season with salt and pepper to taste. Add the salt slowly. The change in taste changes quickly as salt is added.

In a separate pot heat 1 tablespoon of neutral oil (canola, vegetable, or similar). Saute the remaining diced carrot and celery until soft. Add the sliced squash and saute for 3 to 4 minutes, until squash begins to soften. Add the vegetables to the stock. Add the frozen peas. Simmer.

Remove the skin from the thighs and debone. Reserve two tablespoons of the pan drippings. Dice the chicken. Add the chicken and two tablespoons of pan drippings. Adjust salt and pepper to taste.

Chef’s Note: If you want noodles, rice or couscous added to the the soup, cook these separately according to the package directions. Mix in the starch to the soup before serving.

#soup #chicken #chickensoup #kitchenhack #dinner #lunch #lowcarb #lowcaloriemeals

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