Mari’s Chicken Soup

Since the temperature is dropping and fall is fast approaching, I decided soup is in order.  I’ve always been a big chicken soup fan, but I like it a certain way: small vegetables, big flavor, and lots of chicken.  Over the years, I’ve tried to make chicken soup and it has always turned out bland and flavorless so I just gave up and resorted to finding restaurants or deli’s with excellent chicken soup.  Last year I had my mother-in-law’s chicken soup for the first time.  It was amazing!  Who knew all I had to do was get married to get an excellent chicken soup recipe.  It’s a pretty involved recipe, but its well worth the time and effort.  I hope you enjoy it as much as I do!

Ingredients

2 Green Bell Peppers
4 Carrots
4 Celery Ribs
4 Yellow Onions
6 Cloves Garlic
1 Whole Chicken or 4 Chicken Breasts
6 Quarts Chicken Broth (enough broth to cover chicken)
2 Teaspoons Tony Cachere’s Seasoning
2 Teaspoons Red Pepper Flakes (optional)
3 Tablespoons McCormick’s Chicken Base (optional)
Salt and Pepper to Taste

Note: For the vegetables, you want to keep a ratio of 2 parts onion to 1 part green pepper and ½ the amount for the celery and carrots.

Step 1: Chicken Stock

Roughly chop half the vegetables (1 bell pepper, 2 onions, 2 carrots, 2 celery ribs, and 3 cloves of garlic) and place into a large stock pot.  Add the whole chicken or chicken pieces depending upon which ones you decided to use.  My chicken is on the smaller side because it is an organic chicken.  If you have a smaller chicken too you can always add additional chicken meat later.  Also, add the Tony Cachere’s Seasoning and Red Pepper Flakes.

Cover vegetables and chicken with chicken broth.  There should be enough broth in the pot to cover the entire chicken, approximately 4 quarts.  I actually make my own chicken broth from leftover chicken carcasses, onions, carrots, celery, bell peppers, and herbs.  It’s a great way to use every last piece of chicken!

Bring the chicken to a boil and reduce to a simmer.  Let the chicken simmer for 2-3 hours until it is fall of the bone tender.  I usually test if it’s done by picking up the chicken by the leg bone and if it comes out clean it’s done.

Step 2: Making Chicken Soup

Remove the chicken from the stock and set aside for deboning.  Also remove all vegetables from the stock and set aside.  The vegetables should be extremely soft.  Run the vegetables through a food mill with a fine or medium disc or you can use a blender to turn the vegetables into a thick, soupy puree.

Return the pureed vegetables to the stock.  Mince the remaining raw vegetables (2 small onions, 2 celery ribs, 2 carrots, 3 cloves of garlic, and 1 bell pepper) and add to the stock.  Now if you aren’t like me and you like a chunky chicken soup, feel free to chop the vegetables larger.  To enhance the flavor add 3 tablespoons of McCormick’s Chicken Base to the stock.  Add salt and pepper to taste.  If needed, add additional chicken broth to the stock.  After the chicken has cooled, skin, debone and chop. Return the chopped chicken to the stock as well.

I use chicken base because it is highly concentrated chicken stock.  So the soup ends up with extra chicken flavor.  You can actually make your own chicken base. 

Chicken Base

To make a chicken base, start with the basic ingredients used to make a stock (whole chicken, onion, carrots, celery, garlic, water, salt and pepper) and let simmer for at least a few hours, until the liquid is reduced and the vegetables have dissolved into the rich sauce. You may want to strain before freezing or using.You can find chicken base in your grocery store. It is typically sold right next to the chicken bouillon cubes.

Cook the soup an additional 10-12 minutes to leave the vegetables with a small amount of crunch.  Add additional Tony Cachere’s Seasoning, red pepper, black pepper, and salt to taste.

Soup can be served with rice or Noodles.  To serve soup, place rice or noodles in bowl and ladle chicken soup on top.

“Let me be the first to tell you, drinking alcohol is the worst thing to do in cold weather.  Hot soup is the best because the process of digesting food helps to warm you up.”

– Morgan Freeman

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