Chicken Soup For The Lazy Food

CHICKEN VEGETABLE SOUP

Steps:

• Cook onion in butter over medium heat until it starts to soften, about 3 minutes.
• Add potatoes and cook an additional 3-4 minutes. Stir in flour and cook 1 minute more.
• Add broth, tomatoes and seasonings. Simmer 12 minutes or until potatoes are softened.
• Stir in vegetables and chicken. Simmer 5 minutes more.
• Taste and season with salt and pepper.
• Garnish with parsley and serve.

CHICKEN SOUP FROM SCRATCH

Steps:

• Place the chicken, celery, carrots, onions, parsnip (if using), parsley, peppercorns, bay leaves and salt in a large soup pot and cover with cold water by 1 inch.
• Bring to a boil over high heat, then immediately reduce the heat to very low. Adjust the heat until the soup is "smiling": barely moving on the surface, with an occasional bubble breaking through. Cook uncovered, until the chicken is very tender and falling off the bone, 1 to 1 1/2 hours.
• When cool enough to handle, use tongs to transfer chicken from the pot to a container. Taste the broth and continue to simmer it until it is concentrated and tasty. Strain broth through a fine sieve (or a colander lined with cheesecloth) into a separate container. Discard all the solids from the strainer (or reserve the vegetables, chill and serve with vinaigrette, if you wish).
• Refrigerate chicken pieces and broth separately for at least 8 hours (or up to 3 days), until a thick layer of yellow fat has risen to the top of the broth.
• When ready to finish the soup, use your fingers to separate chicken breast meat from bones and skin. Discard bones and skin. Use two forks to pull the breast meat apart into soft chunks, or use a knife and cut into bite-size pieces. (Reserve dark meat for another use.)
• Skim chicken fat from top of broth and set aside. Place 3 tablespoons of the fat in a soup pot with a lid. Add leeks, stir to coat, and heat over medium heat until leeks begin to fry. Then reduce the heat to a gentle sizzle and cook, stirring often, until slightly softened, about 3 minutes.
• Add carrots, sprinkle with salt, stir, and cover the pot. Cook until vegetables are just tender, about 5 minutes more. (Keep in mind that vegetables will continue to cook in the soup.) Do not brown.
• Pour broth into pot with vegetables and heat to a simmer. Add noodles and simmer until heated through, soft and plumped with chicken broth. Add the breast meat, then taste broth and add salt and pepper to taste. For best flavor, soup should have some golden droplets of fat on top; if needed, add more chicken fat one teaspoon at a time.
• Serve immediately, in a tureen or from the pot, sprinkling each serving with herbs.

CHICKEN SOUP FOR THE LAZY

Steps:

• To the chicken stock, add the carrots, rice, and cubed cooked chicken.
• Simmer over a low heat for about 20 minutes or until the carrots and rice are cooked.
• Season with salt and pepper and serve immediately.

LAZY CHICKEN

Steps:

• Rinse chicken breasts.
• Put salt, pepper and paprika on both sides.
• Place in crock pot.
• Mix other ingredients together.
• Add to crock pot.
• Cook on LOW all day.
• Serve over noodles, rice, or mashed potatoes.

REAL CHICKEN NOODLE SOUP

Steps:

• Discard chicken parts on interior of chicken and thoroughly rinse chicken. Place in large stockpot or Dutch oven.
• Add carrots, onion, water, salt and pepper.
• Cover and cook over high heat until boiling.
• Once boiling, lower heat to low to maintain a simmer, and cook for 45 minutes or until chicken is fork tender.
• Remove chicken, and place on cutting board to cool enough to handle.
• Add celery and noodles to pot. Simmer for 10 - 20 minutes, or until noodles are tender.
• During this time, begin cutting up your chicken meat (we use only the breast meat) into chunks or shreds -- however you like it.
• Add the meat to the soup before serving.

LAZY SLOW COOKER CREAMY CHICKEN NOODLE SOUP

Steps:

• Remove skin from the chicken and chop the meat.
• Put the chicken into a slow cooker with the onions, celery, carrots and peas.
• Stir in broth, mushroom soup, and fines herbs. Season with salt and pepper.
• Cover and cook on high for 3 to 4 hours or low for 8 to 9 hours.
• When soup is finished, stir in egg noodles.
• Season to taste and serve. Enjoy!