Tag: soup

Chicken Soup. Basic. Healthy. Yummy.

chicken soup

People are sick around this time of year.  Kids are dropping off left and right from Mazie’s preschool class.  My friend and writing partner is currently quarentined up in her bedroom, diagnosed with the flu.  I’m not jealous of the sick part, but there’s a part of me that is jealous of the quarantine part.  And the codeine.

If she were still local, this would be simmering away for her this very minute.  Then I’d drop it on her porch and run for the hills.  I guess I could overnight some in a big pot… or jump on a plane with an delicious smelling carry-on.  But alas, I’m staying in California, just sending up some good prayers for her.  And I’m posting this chicken soup recipe for you here today.  I found it when my dad was super sick from chemo a few years ago.  I wanted something that wasn’t too fancy, and easily separated, so that he could just drink the broth, or add the chicken, or add the carrots, onions and celery, whatever sounded good to him.  This recipe hits the mark perfectly, and is super nourishing.

It comes from my all-time domestic hero, Martha Stewart.  I’m including the link to the video right here and I think you should totally watch it because she cuts up that whole fryer like a boss.  I love her.

So Jen, feel better.  And Shea, this is suuuuper easy.  Just sayin’.

INGREDIENTS

  • 1 whole chicken (about 4 pounds), cut into pieces (including back)
  • 8 cups water
  • Coarse salt
  • 3 medium onions, thinly sliced (4 cups)
  • 2 celery stalks, sliced crosswise 1/4 inch thick
  • 4 garlic cloves, crushed
  • 6 medium carrots, sliced 1/2 inch thick

DIRECTIONS

  1. Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, celery, and garlic. Reduce heat. Simmer, partially covered, for 30 minutes.
  2. Remove breast, and set aside. Add carrots. Simmer, partially covered, for 40 minutes.
  3. Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces.
  4. Stir in desired amount of chicken; reserve the rest for another use. Skim fat. Season with salt.

 

Our most popular post ever… Soup in a Jar

We’ve made it… it’s the final week before Christmas.  If you’re like me, you’re done-ish with Christmas shopping, and you’re close to being done-ish with your wrapping.  The kids are amped up:  there are team parties, dance studio parties, preschool parties, and family parties. And you, my friend… you need an easy dinner.

And guess what.  If you make a bunch of these this weekend, you’ve got gifts for co-workers, new moms, overwhelmed moms, college students, stay-at-home dads, grandmas.  You’ll be super popular.  You’re welcome.

Here’s the how-to:

Line up a bunch of ½ pint mason jars on your kitchen counter.  Then layer in the dry ingredients.  That’s it.  You could tie a little plaid ribbon around the jar or something like that.  Heck, you could tie a cute vintage spoon with it.  I just thought of that, how cute would that be?!  When you or the recipient of these cute little jars are ready to cook, just add a can of diced tomatoes, 1 lb of cooked meat (I prefer sausage, of course), and 6 cups of water.  Bring to a boil, cover, and simmer for 45 minutes.  Merry Christmas, Happy Hanukkah, and have a Cool Yule.

photo-13

Soup in a Jar

Ingredients:

1/4 cup split peas

1/8 cup chicken bullion

1/8 cup pearl barley

1/4 cup dry lentils (I used pretty red, but any color will do)

1/8 cup onion flakes

1 tsp. Italian seasoning

1/4 cup white rice

1 14 oz can diced tomatoes

6 cups water

1/2  – 1 lb cooked meat (I used Hillshire Farms sausage for extra flavor but I bet chicken would be delicious, too.)

Directions:

  1. If making jars ahead of time, layer all dry ingredients in half-pint mason jar.
  2. When ready to cook, combine all ingredients in a stock pot.  Bring to a boil.
  3. Reduce heat, cover, and simmer for 45 minutes.
  4. Enjoy!