I made banging soup last week adapted from a Country Living recipe. Who knew I was capable of concocting soup? Not me! Anyway, some ingredients were foreign to me and I made a few other mistakes along the way. Here’s some advice to help you around the kitchen and make a better batch of soup than I did… if it’s possible.
[No picture, it doesn’t do it justice but I swear it was the best soup I ever tasted]
Botch and Learn:
Don’t use a food processor to chop veggies. Unfortunately, it turned my carrots into baby food. I used them anyway, but next time I’m reluctantly chopping them.
You don’t have to cry while cutting onions. The recipe calls for a lot of onions. I started to cut one and the Mississippi River poured from my eyes. So, I consulted You Tube for how to cut an onion without crying. The full bulb in an onion astonished and disgusted me. But, I can’t wait to cut more onions. There’s a satisfaction that accompanies a successful onion bulb elimination. You’ll see.
I didn’t have peppercorn or chicken stock so I used black pepper and 4 cubes of chicken bullion. No harm was done.
A sprig is a twig. I consulted Google Images to determine what a sprig of parsley looked like. Essentially one “twig” = a sprig.
I know I did a great job on the stock, because every time my roommate left the apartment and came back she said “oh my god, it smells so good.”
A leek looks like a giant scallion. Thank goodness for signs at the grocery store.
Clean out the guts and heart of the chicken. It still tasted fine, but they were repulsive to pull out. But, the tender meat fell right off the bone so it was easy to separate. [re-reading this, it sounds a little dirty]
Instead of butter, I used 1 TBSP oil. Again, no harm done.
Read the directions carefully. When making the soup, I added the parsley in the beginning. It should be added at the end!
Don’t cook orzo in the soup. I don’t like egg noodles so I used 1/2 a box of orzo and cooked it in the soup. This was a mistake because it absorbed all the broth. It still tasted phenomenal but reflected a soupy risotto. Next time, I’m cooking them separately and storing in a separate container.
1 (3 1/2-pound) Whole Chicken
3 quart(s) Low-Sodium Chicken Broth ( I used 4 chicken bullions)
6 Carrots, peeled (don’t put it in the food processor)
4 stalk(s) Celery, ends trimmed
3 medium Onions, peeled
5 Black Peppercorns
1 clove(s) Garlic, crushed
10 sprig(s) Parsley
2 sprig(s) Thyme
1 Bay Leaf
2 tablespoon(s) Unsalted Butter (I used oil)
4 Leeks, tops and root ends removed (what the hell is a leek?)
1 teaspoon(s) Salt
1 teaspoon(s) Fresh-Ground Pepper
3 cup(s) (5 ounces) Medium Egg Noodles (I used orzo)
- Make the stock: Place the chicken and chicken broth in a large stockpot and set it over medium heat. Roughly chop 2 carrots, 2 celery ribs, and 1 onion and add to the broth. Add the peppercorns, garlic, 2 sprigs of parsley, thyme, bay leaf, and enough water to just cover the chicken. Bring the broth to a boil, reduce heat to a simmer, and cook until the chicken is very tender — about 1 1/4 hours — skimming the surface periodically. Remove the chicken and place in a large bowl. Strain the broth through a very fine sieve into a large, clean bowl or stockpot. Discard the vegetables.
- Make the soup: Skim any fat off the top of the strained broth and discard. Slice the remaining carrots, celery, onions, and leeks into 1/4-inch-thick pieces and set aside. Remove and discard the skin and bones from the chicken, cut meat into 1/2-inch pieces, and set aside. Chop the remaining parsley leaves and set aside. Melt the butter in a large Dutch oven over medium heat. Add the vegetables and cook until the onions are translucent — about 7 minutes. Add the chicken, the reserved broth, salt, and pepper. Simmer the soup until the vegetables are tender — about 1 hour. Stir in the egg noodles and parsley and cook until the noodles are tender — about 10 more minutes. Serve hot.