Created
December 20, 2023 22:47
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Chicken Vegetable Soup
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About: | |
chicken soup recipe using a pre-cooked rotisserie chicken (sold by my local grocery) | |
Ingredients | |
1 bag of fingerling potatoes, washed, scrubbed and halved or quarters (pref) | |
2 large carrots, peeled and sliced into 1/4inch thick half circles | |
1 large yellow onion, diced | |
italian parsley, chopped fine | |
1 cup frozen corn | |
1/4 cup frozen green peas | |
apple cider vinegar | |
salt | |
pepper | |
red pepper (dash) | |
1 cup heavy whipping cream (optional, amount can be varied depending on preference) | |
1 whole cooked rotisserie chicken | |
4 cups of chicken broth (I prefer organic bone broth or stock). | |
Directions: | |
3 hours before dinner time: | |
peel all chicken meat off rotisserie chicken, place in bag in fridge. | |
break down chicken bones add in discarded onion, carrot (optional celery), salt, pepper, cider vinegar. simmer in about 3QTs of water for 2 hours beforehand. strain, set aside | |
1 hour before dinner time: | |
prep potato, onion, carrot | |
put onion in an oiled stock pot on high heat. reduce heat to medium and cook 5m | |
add potato and carrot and cook for another 5m | |
add in cleaned chicken meat from rotiesserie chicken in first step. | |
add in stock made from rotisserie chicken bones from first step (4 cups approx) | |
add in the other chieck broth/stock (4 cups approx) | |
add 1/2 cup chopped italian parsely | |
add 1 tsp sea salt | |
add little big of black pepper | |
add dash of red pepper (cayenne) | |
simmer covered for 1h. temp should be just enough to get a low simmer inside the stockpot when covered. do not boil. | |
after 1 hour: | |
rinse peas and corn, add to soup, cook 10m | |
add in cream. whisk in slowly using fork to avoid scalding cream | |
raise heat back to simmer | |
simmer uncovered for 10m | |
final salt and pepper to taste | |
ladel into bowls and serve with bread and cheese | |
garnish with fresh chopped italian parsley | |
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