Soulful Chicken Soup Food

CLASSIC HOMEMADE CHICKEN SOUP

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.

CHICKEN SOUP FOR THE SOUL

Steps:

• First of all I had 2 chickens that I seperated the legs and breasts of to be used another time.
• The Carcass then cut into smaller bits I placed into a large stock pot and covered with my finest water.
• This is brought to a simmer and the foam skimmed of as it rises to the top.
• After about 10 minutes I add the vegetables and spices apart from the stelline pasta, cut leeks, peas and diced broccoli stem.
• This stock now is left to quietly simmer for 2 hours or more (it can be anything up to 24 hours, but who would want to wait that long).
• After 20 minutes I will lift out the carrot and parsnip pieces, cut them into cubes and use them in the finished soup.
• Strain the stock, pick any meat of the chicken and in another pot bring all remaining ingredients for the finished soup to a boil.
• Now it all just needs another 5 minutes of simmering to warm through the vegies, chicken and pasta. Then it's ready to make you feel good!
• Enjoy!

SIGNATURE SOULFUL SOUP

Steps:

• Heat the olive oil in a large saucepan or dutch oven over medium heat. Add the garlic and cook, stirring, until lightly browned, 1 to 2 minutes. Add the sausage and cook, breaking up the meat with a wooden spoon, until cooked through, 2 to 3 minutes. Add the black-eyed peas, collards, tomatoes, onion, bell peppers, Cajun seasoning and cumin and stir. Cook, stirring, until the collards begin to wilt, about 4 minutes.
• Increase the heat to medium high, then add the chicken broth and stir. Cover and simmer, stirring occasionally, until slightly reduced, 15 to 20 minutes. Season with salt and pepper to taste.