Simple Chicken Soup
Apr. 23rd, 2009 06:08 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
invisionary in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomThis is a standby for us because it requires no special ingredients (other than the soup pasta, which we now just keep stocked). The most difficult part of this is the grating and breaking apart of the chicken.
You will need:
1 whole chicken, thawed and giblets removed
6 medium carrots (5 large, 7 smaller)
1 cup orzo pasa
1 apple, quartered
1 onion, quartered (I prefer red)
Salt and other seasonings to taste
Use an 8 qt. stock pot with pasta insert/strainer. Take the apple and onion and place it at the bottom of the insert, along the edges. Add your chicken (for a lower-fat but somewhat less flavorful version, remove the skin first). Peel the carrots and put the peelings around and on top of the chicken. Put the insert into the pot and fill with water to the top (of the pot - you'll just spill water if you try filling the insert). Cover and cook for a total of two hours - start at high heat and bring it to a simmer once it's boiling. Extend cooking time by a half hour if your chicken is partially thawed.
While the soup is cooking grate the carrots and measure out the pasta.
Remove the insert and let as much liquid as possible drip into the stock pot (these drippings are concentrated soup flavor!). Keep the soup pot at medium heat and add the grated carrots and orzo. Run cold water over the chicken to cool it enough to work with. Skin the chicken (if you didn't do so at the beginning). Break up the chicken, putting the pieces into another bowl or directly into the soup, being careful to make sure bones don't land in the soup.
Season the soup with salt (1 tbsp is a good starting point, adjust to taste) and anything else you might like. Cook for another 15 minutes on medium heat, remove from heat, let cool for about 10 minutes, and enjoy!
You will need:
1 whole chicken, thawed and giblets removed
6 medium carrots (5 large, 7 smaller)
1 cup orzo pasa
1 apple, quartered
1 onion, quartered (I prefer red)
Salt and other seasonings to taste
Use an 8 qt. stock pot with pasta insert/strainer. Take the apple and onion and place it at the bottom of the insert, along the edges. Add your chicken (for a lower-fat but somewhat less flavorful version, remove the skin first). Peel the carrots and put the peelings around and on top of the chicken. Put the insert into the pot and fill with water to the top (of the pot - you'll just spill water if you try filling the insert). Cover and cook for a total of two hours - start at high heat and bring it to a simmer once it's boiling. Extend cooking time by a half hour if your chicken is partially thawed.
While the soup is cooking grate the carrots and measure out the pasta.
Remove the insert and let as much liquid as possible drip into the stock pot (these drippings are concentrated soup flavor!). Keep the soup pot at medium heat and add the grated carrots and orzo. Run cold water over the chicken to cool it enough to work with. Skin the chicken (if you didn't do so at the beginning). Break up the chicken, putting the pieces into another bowl or directly into the soup, being careful to make sure bones don't land in the soup.
Season the soup with salt (1 tbsp is a good starting point, adjust to taste) and anything else you might like. Cook for another 15 minutes on medium heat, remove from heat, let cool for about 10 minutes, and enjoy!
