OLD FASHIONED CHICKEN SOUP
A from-scratch chicken soup made from chicken legs simmered into a simple broth. No need for ready-to-serve chicken broth when it is so simple to make your own.
Provided by Developed for CFC by Nancy Guppy, RD, MHSc
Yield 15
Number Of Ingredients 16
Steps:
- Remove skin from chicken legs. Add to large soup pot that has a tight fitting lid. Pour cold water over and add the ground turmeric.
- Prepare soup vegetables. Chop onion, slice celery and carrots, mince garlic, shred cabbage, and dice potatoes. Add to soup pot. Cover and bring to a boil. Reduce heat and simmer 30 minutes.
- Remove chicken from pot and set aside to cool. Once cool, remove meat from bones. Discard bones, cut meat into bite-size pieces, and add back to soup pot.
- Stir in egg noodles or dry pasta noodle of your choice.
- Season broth with salt, pepper, dried oregano, basil, and sugar. Simmer an additional 15 minutes.
- To serve, garnish with fresh minced parsley.
Nutrition Facts :
NEWFOUNDLAND JIGG'S DINNER
A traditional Newfoundland meal, comparable to Corned beef and cabbage. Newfoundland is Canada's easternmost province, and is an island in the Atlantic. Make sure that the split peas are securely tied into a cloth bag (pudding bag), a dish towel or cheesecloth, if they escape you will not have a dinner, you will have pea soup!!
Provided by MomWhoCooks
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 11h30m
Yield 6
Number Of Ingredients 12
Steps:
- Cover the corned beef with cold water and soak overnight in the refrigerator.
- Drain the beef and place in a large Dutch oven. Cover with fresh water. Place the yellow peas in a triple layer of cheesecloth and tie securely. Place the bag inside the Dutch oven with the beef. Bring to a boil, then reduce to a simmer and cook for 2 hours.
- After 2 hours, add the chopped cabbage, turnip, and carrots to the pot. Simmer for 25 minutes.
- Add the chopped potatoes and simmer an additional 20 to 25 minutes, or until all of the vegetables are fork tender.
- While the vegetables are cooking, prepare the dumpling dough as follows: Combine the flour, sugar, and baking powder in a bowl, then add the water a little bit at a time to make a pasty dough. You may not need to add all of the water. Divide the dough into 6 balls. Be careful not to over-handle the dough.
- During the last 5 to 10 minutes of simmering the vegetables, place the dough balls on top of the vegetables and cover with a lid. Allow the dumplings to steam in the pot for 7 minutes.
- When the dumplings are cooked through, remove all ingredients from the pot and arrange on a warm serving platter. Remove the cooked peas from the cheesecloth bag and mash with the butter and black pepper. Serve alongside the beef and vegetables.
Nutrition Facts : Calories 957.6 calories, Carbohydrate 143.9 g, Cholesterol 107.6 mg, Fat 23.7 g, Fiber 16.3 g, Protein 45.8 g, SaturatedFat 9 g, Sodium 1433.9 mg, Sugar 16.4 g
CLASSIC HOMEMADE CHICKEN SOUP
This is an old fashioned chicken soup the way my grandmother made it. She passed it down to my mother and then to me. Since this is a handed down recipe, the measurements aren't exact, and it's more about using your "eye" and "judgment".
Provided by onipar
Categories Clear Soup
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cut up your chicken into pieces (thighs, legs, breasts, etc) and place in a large stock pot.
- Fill with cold water to cover and put on high heat as you assemble the rest of the ingredients.
- Cut up all of your veggies. You can do this any way you like, but I like to leave these in large pieces so they don't get too mushy during the long cooking time.
- You can tie your dill and parsley together if you like.
- Put all the veggies and herbs into the pot.
- Add extra water if needed.
- Bring to a boil, and then let simmer.
- Simmer for 2-4 hours*.
- *The cook time is largely up to you. I like to cook mine for many hours to get all of the flavors out of the chicken, but really, once the chicken is cooked through, you can take it off the fire.
- If you prefer to have smaller pieces of carrots, potatoes, or celery in your soup, dice as much as you want and put it into the pot 30-40 minutes before it's done.
- ***TIP: There will be A LOT of fat on the top of this soup from the chicken skin. Traditionally, you would cook this the day before, refrigerate over night, and then remove the hardened fat layer. Easy as pie. But, if you want it the same day, you will have to skim the fat as the cooking progresses. So watch the soup over the 2-4 hours of cooking and skim as you go.
- Add salt and pepper to taste. (you will need a lot of salt. Don't fret. Start off with a teaspoon. Taste. Add another pinch. Taste. Add. And so on until you reach desired flavor.
- Take all the chicken out of the pot and remove the meat from the bones and skin. Discard the bones and skin. You can replace the meat into the pot or leave it on the side for people to put into their individual bowls.
- Make egg noodles, rice, or dumplings to accompany.
- Eat and enjoy.
Nutrition Facts : Calories 252.7, Fat 15.7, SaturatedFat 4.5, Cholesterol 71.3, Sodium 124.8, Carbohydrate 9.4, Fiber 2.4, Sugar 4.4, Protein 18.1
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