chicken and vegetable soup
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Ingredients For chicken and vegetable soup
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2chickens, 4 pounds each cut in quarters
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1 Tbspsalt
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4bay leaf
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6bay leaf
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1/2 Tbsppeppercorns, whole black
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2 lgleeks, green and white, bottoms seperated
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1 smcelery head, peeled and finely diced
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2onions, yellow, medium
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4medium carrots, thinly sliced
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10 cwater, cold
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1 Tbspbutter, unsalted
How To Make chicken and vegetable soup
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1COMBINE CHICKENS AND WATER in a 5-quart stockpot.
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2Cover, bring to a boil over high heat.
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3Reduce heat to low and skim off the scum that accumulates on the surface.
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4Remove chicken breast quarters and set aside.
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5Add 2 cups carrots, 1 cup onions, 2 cups celery, green leek tops, peppercorns, bay leaves, thyme and salt.
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6Cover and simmer for 45 minutes.
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7Remove cover, replace the chicken breasts and continue to cook for another 25 minutes.
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8Meanwhile, slice the white parts of leeks into 1/4-inch rounds and wash well to remove any sand.
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9You should have about 1 cup.
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10Melt the butter in a medium saucepan over medium heat and add the leeks and the remaining carrots, onions and celery
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11Cover and cook gently until vegetables are soft, about 5 minutes.
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12Remove the chicken from the liquid and place on a platter.
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13Strain the liquid through a fine strainer into a large plastic container and discard the herbs, spices and the cooked soup vegetables.
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14Skim and discard any fat from the surface of the broth.
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15Remove and discard chicken skin.
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16Remove the meat from the bones, dice it and set aside.
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17Place bones in an airtight freezer container and save for making stock.
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18Immediately prior to serving, transfer broth to a pot and heat, covered, over high heat.
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19Heat chicken and vegetables, covered, in 350 oven until hot.
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20Decorate each soup bowl with some heated diced vegetables and chicken.
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21Pour the hot broth into a pitcher or soup tureen and pour the soup into the garnished bowls at the table.
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22VARIATION: You may substitute 1 1/2 ts -Fresh thyme leaves, OR 1/2 ts -Dried thyme in place of 4 sprigs fresh thyme.
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