I swear, everyone I know is going through some sort of sickness. Cold, flu, you name it. Mostly it's people I work with so I decided to try my hand at a homemade chicken soup because lets be real, who can resist chicken soup? Oh, I guess vegetarians. Sorry.
The base of a chicken soup is simple. Boil chicken. In water. I used a whole chicken and I sawed off the legs and wings and sliced it open but didn't take it completely apart. I have no idea why, this was just my method. Call it laziness.
I'd like to thank my day job for this pot, it was my 10 year anniversary gift!
I brought the water to a boil and then turned it back down and let it simmer for about 45 minutes. During this time, I started organizing my cookbooks.
*Not sponsored by Miller Lite (doesn't always have to be wine).
When I finished doing that, I removed the chicken and removed the bones. I put the bones back into the water for another 45 minutes. I shredded the chicken with a fork and burned the tips of my fingers anyway....
While the bones were still simmering, I spiraled and diced some carrots. I had to change it up a little, right?
I did the same with the celery and onion though I did not spiral those. Too much work. Also, only the fat ends of carrots are good for spiraling, hence the half spiraled, half diced.
After the 45 minutes passed, I removed the bones and replaced it with the shredded chicken. I threw all the veggies in as well. I turned the heat up a little, medium low, and went another 10 minutes.
After that, I added the spice, oh my favorite part. I just kind of went with what sounded good: cumin, turmeric, salt, pepper, chili powder and voila. Perfect. I also threw in a tiny bit of vegetable broth (I would have used chicken broth but I didn't have it, whatever) and just kept stirring. I turned the stove back to simmer and every 20 minutes or so I'd stir again, just to keep it moving.
Store in the fridge for I'm gonna say about 5 days it should hold up. It may even be better after some time for the flavors to come together, I'll let you know.
And in case you were wondering, they're all color-coded now!
The base of a chicken soup is simple. Boil chicken. In water. I used a whole chicken and I sawed off the legs and wings and sliced it open but didn't take it completely apart. I have no idea why, this was just my method. Call it laziness.
I brought the water to a boil and then turned it back down and let it simmer for about 45 minutes. During this time, I started organizing my cookbooks.
When I finished doing that, I removed the chicken and removed the bones. I put the bones back into the water for another 45 minutes. I shredded the chicken with a fork and burned the tips of my fingers anyway....
After that, I added the spice, oh my favorite part. I just kind of went with what sounded good: cumin, turmeric, salt, pepper, chili powder and voila. Perfect. I also threw in a tiny bit of vegetable broth (I would have used chicken broth but I didn't have it, whatever) and just kept stirring. I turned the stove back to simmer and every 20 minutes or so I'd stir again, just to keep it moving.
- 8:04:00 AM
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