As soon as the weather starts cooling off, I start thinking about soup.
I could eat soup every day all winter long....
V is not so enthusiastic.
We compromise.
When I make it, I try to use all fresh /unprepared ingredients.... And simmer a long time. I love perfuming the house with the scent of chicken or beef stock bubbling away on the cook top.
Making your own stock is simple - it only takes time.
You can use a whole fryer or any chicken parts to make stock.... leftover chicken bones, a package of wings, etc. I used the meat I wanted for the soup: 2 chicken thighs with legs and bones and one breast. If you use a whole chicken you should have stock left to freeze for other uses.
Chicken Stock
2 chicken thighs and legs with bone in
1 chicken breast - bone in or not
the tops from a bunch of celery if you have it
2 - 3 stalk celery
2 carrots
1 onion
bouquet garni
enough water to just cover everything
1 tbs chicken base or 1 chicken stock cube or salt to taste
Cut the vegetables into large chunks. If you are using the tops to a bunch of celery use them all - including the leaves. Put chicken, vegetables and herbs into a soup pot or Dutch oven. Add water to cover. Cover, bring to a boil, reduce heat and simmer for an hour - or 2 or three; the longer the better. If you're using an uncooked whole chicken cook at least 2 hours. Can be made anytime during the day, cooked for 1 - 4 hours unattended and finished before dinner. Strain stock and return stock to pan. Pick the chicken off the carcass, cut or tear into bite-size pieces and set aside. Discard bones and vegetables.
Chicken and Barley Soup
3 - 4 cups cooked chicken, more or less 450gr, 15.8oz
4 - 5 carrots 360gr, 12.7oz
3 - 4 stalks celery 200gr, 7oz
1 onion 175gr, 6.18oz
1 can sweet corn,15oz, drained 210gr, 7.4oz
1 can whole tomatoes, 15oz 425gr, 15oz
1/2 - 3/4 cup pearl barley 100gr, 3.5oz
1 1/2 - 2 quarts chicken stock 1440gr, 50.8oz
Bring stock to a boil over medium high heat. Cut carrots in half, the long way then thinly slice. 1/8" (3 cm). Add to stock. Thinly slice celery, add to stock. Chop onion, add to stock. Open and drain sweet corn and add to stock. Add barley to stock. Cover and simmer - may need to reduce heat a bit. Let simmer for 30 minutes. Open tomatoes and drain. Chop tomatoes and add to soup. Add chicken to soup. Cover and simmer 15 minutes longer.
Now: too thick? Add more stock. Too thin? Add 1/3 cup vermicelli (cooks fast and thickens nicely) Taste. Everything done? Serve.
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Entire recipe / per serving, serves 4
Calories: 1784 / 446
Total Carbohydrates: 207 / 52
Dietary Fiber: 49 / 12
Total Fat: 41 / 10
Saturated Fat: 11 / 3
Cholesterol: 353 / 89
Protein: 155 / 39
Calcium: 509 / 127
Sodium: 2955 / 739
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
For more recipes check out my internet cook book: Easy Gourmet Dinners
