For the base of my soup I always buy a rotisserie chicken from Costco and use whatever chicken I want for another recipe or chicken salad sandwiches.. MMMMM so good
For the base, it is really just a matter of your tastes and what you like and how much of everything you like..
Spices I use:
Basil
Oregano
Italian Seasoning
Thyme
Pepper
Celery Salt
Garlic Powder
Extras for the broth:
Garlic cloves
Chicken bullion
Onion
For the Soup:
Cabbage
Carrots
Celery
Noodles
Rice
First step to make your broth.. Put your rotisserie chicken in one of your large soup pots and fill with warm water until the chicken is completely submerged under water.
Cook on stove anywhere from Med to Med-High - we are wanting to get this to a steady boil.
For my base, while we are bringing the chicken to a boil I cut up one whole onion and add it to the water, up to 10 garlic cloves and about 6 chicken bullion cubes (depends on the size of your pot).
You want to boil this for about an hour: this is one of those things that if you forget about it, its no big deal, the longer it boils the better the flavor and the easier it is to pick apart the chicken.
This is what it looks like while cooking.
After it is done boiling you want to strain everything out of the broth.
Place broth back into your soup pot and continue to keep warm/boiling so you can add your ingredients for your soup.
Allow your chicken to cool before attempting to pull it apart to get your chicken for your soup.
Usually, when it is cooling is when I chop up my carrot, celery, cabbage and add to the broth along with all my spices.
Once your broth and veggies have boiled for about 15 minutes or so I add the noodles and rice (I usually use minute rice, it cooks faster)
Add your chicken as soon as you are finished pulling apart your chicken and it is completely de-boned.
Let all this boil about another 15 minutes until noodles and rice are completely cooked.
Serve and Enjoy!!
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