Soup To Nuts…..For You and Me

May 07

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I have been away from this space for some time. The universe decided I needed the flu…or a bad cold,  or whatever it was-my first

Home Made Chicken Soup

debilitating “beat down”  in three years. It took the wind from my somewhat tattered  sails. Feels good to be well and I’m ready to share again.When your being is down, your core energy is sapped, you will often gravitate to comfortable things,especially food. So let’s talk “Chicken Soup”; legendary in many cultures as a restorative or a cure….many often say. I just think that hot rich broth with farm-fresh wonderful vegetables and chunks of delicious chicken is a good thing -whether you are feeling poorly, are sick with the flu, or just hungry for some damn good soup!

Real Chicken Soup-Our Version
Author: 
Recipe type: Soup
Cuisine: Home Style
Prep time: 
Cook time: 
Total time: 

Serves: 8-12
 

Optional addition-add your favorite pasta for chicken noodle soup about 20-25 minutes before soup is finished. Must eat while wearing pajamas and slippers for maximum healing properties!
Ingredients
  • BROTH: 4 pounds raw or cooked chicken carcass, pieces,bones and feet
  • 3 medium carrots cut in 2 ” chunks
  • 3 celery ribs with leaves cut in 2 ” chunks
  • 2 medium onions quartered with skins
  • one half head of fresh garlic in pieces,3 bay leaves,1 tbsp. peppercorns
  • 6 quarts cold water
  • SOUP: 5-6 quarts chicken broth
  • 3 medium carrots peeled and diced
  • 4 ribs celery with leaves diced
  • ½ cup peeled and diced celeriac
  • ½ cup diced and trimmed fennel bulb
  • 2 medium turnips peeled and diced
  • 2 bay leaves
  • 10-12 peppercorns
  • 1 each large sprig fresh rosemary,marjoram and thyme
  • 1½ or 2 pounds fresh and/or cooked shredded or diced chicken meat
  • Sea salt to taste

Instructions
  1. In stock pot bring all broth ingredients to a boil and lower to a simmer for 2 hours
  2. Strain broth and chill overnight
  3. Skim fat before making soup
  4. Add to heavy Dutch oven or stock pot and heat to medium
  5. Add all the vegetables and stir
  6. Add bay leaves, peppercorns,and fresh herbs
  7. Simmer for ½ hour
  8. Add chicken meat and bring back to simmer
  9. Simmer gently for 45-50 minutes, stirring from time to time
  10. Taste for seasoning and add sea salt to taste

Oregon is known for our wonderful hazelnuts-in fact 99% of  the hazelnut crop grown in the USA is grown in Oregon! I know I have spoken about them before,but frankly I don’t remember when or what I wrote. I know that is a bit irresponsible of me, but I just say NUTS to that! I love nuts, hazelnuts and pecans are my favorites. When I often talk to people about unique food facts ,especially recounting the stories about the foods the new world has provided…tomatoes, corn.peppers,potatoes,peanuts,chocolate etc., I always forget to include the pecan, so popular in the south,especially Texas and Georgia. There were times when man first made the trek to the Americas, over the land bridge from Asia, the pecan sustained the population for months on end. Some trees reach 150 feet high and there is one tree in Georgia that is seven feet in diameter! Both share a friendship with chocolate….dark,milk,or Gianduja,the Italian confection that has 30% hazelnut paste with fine coverture chocolate for exquisite candies and pastries. Nutella is the popular chocolate-hazelnut spread in Europe,it is their peanut butter. It is also becoming a favorite here in the  in the US.

I love to make Pecan Pie, nothing seems more American than that. If you are a baker, try substituting hazelnuts for a

Hazelnuts from the tree

wonderful variation of a great dessert treat. I know….no one wants to peel the darn things; but it is worth the effort.

Roasting nuts is also worth the effort.Just place a single layer- either of the nuts on a heavy cookie sheet pan and roast in a preheated 350 d. oven,turn evenly after 3 minutes. They will be done in 5 minutes or so. Do not walk away from the oven. You will BURN THEM! If you really want a simple treat, coat the nuts with some vegetable oil and proceed the roasting process. A little sea salt and you have a healthy and wonderful snack.

“A first- rate soup is more creative than a second-rate painting”.  Abraham Maslow   American Psychologist

“God often gives nuts to toothless people” Matt Groening   An American “Nut”

 

5 comments

  1. Sherri Mayhew /

    Ross,

    This chicken soup sounds good for the soul! I’m having surgery next week… you are more than welcome to drop by with some off this to heal me!

    Seriously, I’m going to make some beforehand. Do you have other simple but delicious soup recipes? I don’t have much time but this sure sounds better than Campbell’s! Ixtapa Mexican Restaurant in Scappoose has my go-to when sick chicken soup…. always crave that when I’m sick.

    Sherri

    • Good luck next week Sherri! There is a delicious recipe for Poblano Chile soup on one of my postings last year. I will send you some quick and fast, but tasty soup tips Kiddo. Again…..best to you next week!

  2. Welcome back to the IntarWebTubieThing, Ross!

  3. As you know I do not have a sweet tooth and pecan pie has always been waaaaaay too sweet for me. I’ll bet the hazelnut idea would be perfect!

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