Tuesday, May 3, 2011

Tasty Tuesday: Chicken Soup

I love to make a roast chicken on the weekend for a big, family lunch.  Long after my guests have gone, I take the remaining chicken and rip it into small pieces and toss it, along with the bones, in a large pot of boiling water.  Add to it some onion and celery, along with a bay leaf or two, and boil it for an hour, then simmer it for another hour.  Remove from heat and cool.  I have to pick through it with my fingers to get all the chicken from the bone.  Then pour the liquid, veggies, and chicken (but not the bone or bay leaves!) into freezer safe containers.  Freeze and use whenever you need broth.... Or, make soup!  Soup is most common in our home!

6 cups *homemade* chicken stock, with stock veggies and chicken pieces
3 small potatos, largely chopped with the skin
1 cup shredded carrots
3 ribs of celery, cut into 1in pieces
1 small onion, largly chopped
1 cup orzo (if desired)

Put all the veggies in a crock pot and then top with the stock.  Cook on high for 6 hours.  During the last half hour of cooking, switch the heat to low and add the orzo.  (Alternately, you could let it cook the 6 hours and switch to warm- in case you werent home- and add the orzo 30 minutes before serving).

Makes 6 servings: 150-200c per serving (depending on how you seasoned the chicken to make your stock and whether or not you add pasta)