Saturday, January 22, 2011

The Best Chicken Soup Recipe

I had 2 organic chickens I needed to prepare so I made chicken soup for the neighborhood.

This is a wonderfully fresh tasting soup and not at all heavy or greasy.


I simmered the chickens in a pot of water with 2 onions cut in half, 6 carrots and 8 stalks of celery. You don't have to cut them up. I put them in whole. I make a bouquet garni using a tablespoon of peppercorns, 5 whole cloves, 4 bay leaves and some fresh thyme. Simmer the chickens until the meat is falling off the bones. Remove them and let them cool and then pick as much chicken off the carcass as you want to use in the soup. Discard the other vegetables and the spices.


I use one of my biggest pots for this recipe. You can, of course, cut this in half and use one chicken.


Strain the broth and add it back to the pot. Add several tablespoons of chicken demi glace and a few tablespoons of chicken bouillon. Taste for flavor and add more bouillon if it needs it. Add salt to taste.


Thinly slice 6 large carrots. I use a mandoline so I can get them very thin. Add them to the pot.


Add the shredded chicken.


Separately, prepare some egg noodles. Under cook them by 3-4 minutes. You don't want them to become mushy in the soup.


Chop a bunch of fresh dill and add it to the pot.


Chop some fresh parsley and add that next.


Add a couple tablespoons of freshly ground black pepper. Stir it and let it simmer about ten minutes until the carrots are cooked through.


Serve hot with some nice crusty bread.


For those of you trying the sourdough recipe, this is what today's dough looked like after a couple hours of rising time. This dough was made by adding 2 teaspoons of yeast instead of just one.