BIG-BATCH CHICKEN SOUP
Use a whole chicken to make a big batch of family-friendly chicken soup. Treat the recipe as a base and add your choice of veg, or bulk it up with grains
Provided by Lulu Grimes
Categories Dinner, Lunch, Main course, Soup
Time 1h40m
Yield Serves 4 with leftovers
Number Of Ingredients 8
Steps:
- Fry the sofrito mix in the rapeseed oil for about 10 mins until it is really soft and the onion is translucent. Do this over a low heat and don't let it brown. Tip into a casserole.
- Sit the chicken on top of the sofrito, add the bay leaf and stock melts and enough cold water to come most of the way up the chicken. Bring slowly to a simmer and then put a lid on the casserole. Cook for 1 hr then check whether the chicken is cooked through - the meat should have started to pull away from the ends of the legs if it is. Carefully lift the chicken out of the pan and let it cool a little then ease the breast meat from the carcass. (Cool and chill the breasts if you want to keep them for another day, or chop them if you want to make a generous batch of this soup.) Strip the remaining meat off the bones and chop it into cubes small enough to sit on a soup spoon.
- Taste the broth the chicken was cooked in and if it tastes weak, then boil it for 15-20 mins to reduce it then taste again. Don't season it until you are happy with the flavour. If you want to chill or freeze some of the soup base do it now and add the rest of the ingredients later when you reheat it. Stir in the peas and sweetcorn (if using) along with the soup pasta and bring back to a simmer. Add back the chicken meat.
Nutrition Facts : Calories 424 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 1.6 milligram of sodium
BIG-BATCH CHILE-CHICKEN POSOLE
This uber-flavorful Mexican soup is very easy to make. Make a big batch, keep it in your freezer and thaw and reheat for nights when you need to get dinner on the table quickly.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Season the chicken with 1 teaspoon of the oregano, 1 teaspoon salt and some black pepper; set aside.
- Heat the oil in a large Dutch oven or pot over medium heat. Add the onions, jalapenos and garlic, and cook, stirring frequently, until soft, about 6 minutes.
- Transfer the mixture to a blender. Add 2 cups of the broth, the chiles, cilantro and the remaining 1 teaspoon oregano, and puree until smooth.
- Return the mixture to the Dutch oven. Add the hominy and the remaining 6 cups broth, and bring to a simmer. Continue to cook, stirring occasionally, until the sauce thickens and turns deep green, about 12 minutes. Add the seasoned chicken, and simmer until tender and cooked through, about 12 minutes more.
- Let the soup cool to room temperature, then divide among four 1-quart containers and freeze for up to 1 month.
- To reheat: Let the soup thaw in the refrigerator overnight. Bring to a simmer over medium-low heat, stirring frequently, until heated through. Thin with a little water if desired, and adjust the seasoning with salt.
- Garnish with avocado, radishes and/or corn chips if using.
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- Step 1: Place the raw chicken, breast side down, in a large stock pot. Add in the bay leaf, peppercorn and garlic. Roughly chop 3 of the carrots and 3 of the celery ribs and add them to the pot, along with 1/2 teaspoon salt and 2 stems of each thyme and parsley.
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- Turn off the pot and let the chicken cool in the broth. When lukewarm, scoop out the chicken and shred the meat of the bones. Strain the broth into jars and discard the carcass (or use for another boiling of stock - See Note.) You will have approximately 5 cups cooked chicken and 2.5 quarts chicken stock. Store the shredded chicken and the stock in airtight container in the refrigerator until you are ready to make your soup, up to three days.
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