Post by April B. on Feb 20, 2003 13:38:06 GMT -6
The Bottomless Soup Pot with Six Variations
Once you've made the basic chicken soup below, you divide the broth and meat, then add different ingredients to get endless combinations. Make the basic chicken soup and freeze in portioned containers; then add the ingredients for individual recipes below to make a quick, tasty soup on a busy night.
One 3 1/2 lb. whole chicken (or 3 1/2 lb. -- necks, legs, chicken parts: backs, etc.)
3 qt. water
2 medium carrots -- halved
2 medium onions -- halved
2 stalks celery, halved (use leaves, too)
4 chicken bouillon cubes
1 tsp. salt
Bring all ingredients just to boil in large pot. Skim off foam and discard. Reduce heat and simmer, uncovered, 2 1/2 hours or until chicken is very tender. Strain liquid, cool and refrigerate so the fat can be removed easily. Let the meat cool until it can be handled. Remove meat from bones. Discard bones. Skim fat from broth; freeze up to 6 mos. and use to make soups below.
Makes about 12 cup broth and 4 cup meat
For every 4 servings, heat 6 cups chicken broth. Stir in ingredients from recipe. Cook, stirring, until done. Add 2 cup shredded cooked chicken and heat through:
North Boston:
2 (15 oz.) cans drained and rinsed white beans, 1 (8 oz.) can stewed tomatoes, 1 (10 oz.) pkg. frozen chopped spinach, 1 tsp. Italian seasoning. Serve with grated Parmesan cheese.
South Miami:
2 (15 oz.) cans drained and rinsed black beans, 1/2 cup long grain white rice, 3 cup cubed winter squash, 1 1/2 tsp. ground cumin, 1/2 tsp. dried thyme. Serve with lemon wedges.
New Orleans:
1 (9 oz.) pkg. frozen cut okra, 1 (15 oz.) can stewed tomatoes, 1 (17 oz.) can whole kernel corn, 1/2 cup long grain white rice, 1 tsp. dried thyme. Top with crumbled crisp bacon.
Santa Fe:
4 cup diced zucchini, 1 1/2 cup shredded carrot, 2 (15 oz.) cans drained and rinsed chick peas, 2 tsp. chili powder, 1/2 tsp. ground cumin. Serve sprinkled with crushed taco chips.
San Francisco:
3 cup fine egg noodles, 2 cup frozen green peas, 2 Tbsp. soy sauce, 1/2 tsp. ground ginger. Just before serving, whisk in 1 beaten egg. Sprinkle with sliced scallions.
Milwaukee:
4 cup cubed raw potatoes, 4 cup shredded cabbage, 1/2 cup diced smoked sausage, 1/2 tsp. caraway seeds. Serve sprinkled with chopped celery leaves and a little vinegar.
Once you've made the basic chicken soup below, you divide the broth and meat, then add different ingredients to get endless combinations. Make the basic chicken soup and freeze in portioned containers; then add the ingredients for individual recipes below to make a quick, tasty soup on a busy night.
One 3 1/2 lb. whole chicken (or 3 1/2 lb. -- necks, legs, chicken parts: backs, etc.)
3 qt. water
2 medium carrots -- halved
2 medium onions -- halved
2 stalks celery, halved (use leaves, too)
4 chicken bouillon cubes
1 tsp. salt
Bring all ingredients just to boil in large pot. Skim off foam and discard. Reduce heat and simmer, uncovered, 2 1/2 hours or until chicken is very tender. Strain liquid, cool and refrigerate so the fat can be removed easily. Let the meat cool until it can be handled. Remove meat from bones. Discard bones. Skim fat from broth; freeze up to 6 mos. and use to make soups below.
Makes about 12 cup broth and 4 cup meat
For every 4 servings, heat 6 cups chicken broth. Stir in ingredients from recipe. Cook, stirring, until done. Add 2 cup shredded cooked chicken and heat through:
North Boston:
2 (15 oz.) cans drained and rinsed white beans, 1 (8 oz.) can stewed tomatoes, 1 (10 oz.) pkg. frozen chopped spinach, 1 tsp. Italian seasoning. Serve with grated Parmesan cheese.
South Miami:
2 (15 oz.) cans drained and rinsed black beans, 1/2 cup long grain white rice, 3 cup cubed winter squash, 1 1/2 tsp. ground cumin, 1/2 tsp. dried thyme. Serve with lemon wedges.
New Orleans:
1 (9 oz.) pkg. frozen cut okra, 1 (15 oz.) can stewed tomatoes, 1 (17 oz.) can whole kernel corn, 1/2 cup long grain white rice, 1 tsp. dried thyme. Top with crumbled crisp bacon.
Santa Fe:
4 cup diced zucchini, 1 1/2 cup shredded carrot, 2 (15 oz.) cans drained and rinsed chick peas, 2 tsp. chili powder, 1/2 tsp. ground cumin. Serve sprinkled with crushed taco chips.
San Francisco:
3 cup fine egg noodles, 2 cup frozen green peas, 2 Tbsp. soy sauce, 1/2 tsp. ground ginger. Just before serving, whisk in 1 beaten egg. Sprinkle with sliced scallions.
Milwaukee:
4 cup cubed raw potatoes, 4 cup shredded cabbage, 1/2 cup diced smoked sausage, 1/2 tsp. caraway seeds. Serve sprinkled with chopped celery leaves and a little vinegar.
