Cathy Z'sChicken
- Thread starter jayne
- Start date
dawn_mo
Well-known member
Here is the sister recipe to go with Cathy Z's Chicken REC: Cathy Z's Chicken Soup
* Exported from MasterCook *
Cathy's Chicken Soup
Recipe By :Cathy Z
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
For broth:
Chicken carcass from Cathy's Roast Chicken
all the leftovers -- and garlic too
3 cans chicken broth -- low-salt
water to cover carcass
1 onion -- peeled and halved
2 stalks celery -- cut up
1 large carrot -- peeled and cut up
1 bay leaf -- fresh if possible
For soup:
carrot -- cut up
celery -- cut up
onion -- cut up
mushroom -- sliced
red and green pepper -- cut up
1 tsp dry basil
1 tsp dry oregano
1/2 tsp pepper
1 can garbanzo beans -- drained
1 can kidney beans -- drained
chopped up spinach
raw pasta or rice
Put in a large (5-8 qt) pot: the carcass and all leftovers (garlic too!) from the chicken except the rosemary (assumming that there is a lot of juice/broth left!) I wait until the day after we have the chicken then skim any fat off the top of the gel. Add: good chicken broth (low sodium because there is a lot of salt from the soy sauce in the juice) and enough water to just come to the top of the chicken carcass. Toss in a peeled onion (halved), 2 stalks cut celery, 1 big peeled and cut carrot and 1 bay leaf (fresh if possible.) Cover and simmer for about 1-1/2 hours.Take the carcass and veggies (except garlic) out (I use the cooked veggies in another dish) and cool down- take any remaining (ha!) chicken off the bone and put back in the pot. Peel and chop, dice or slice (your choice)
any combination of veggies that you want in your soup- my usual is: carrots, onions, celery, mushrooms, some green or red sweet pepper, cabbage, a can of drained chopped tomatoes (okay so tomatoes are fruit!) and sometimes zucchini. Don't use too much cabbage or the soup will get a bit sweet. Add
1 tsp dry basil (or a big sprig fresh that you take out later) and 1 tsp dry oregano (or fresh like the basil) as well as 1/2 tsp of pepper. Cover and simmer again- for about 40 minutes. Add 1 can drained garbanzos, 1 can drained red kidney beans, fresh or canned corn and, if you like, some frozen spinich. If you want pasta put it in now, if you want rice add it when you first put the veggies in to simmer. Cover and simmer for another 15 or so minutes. Correct seasoning and serve with pocket angles (below)Makes about 4 qts.
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* Exported from MasterCook *
Cathy's Chicken Soup
Recipe By :Cathy Z
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
For broth:
Chicken carcass from Cathy's Roast Chicken
all the leftovers -- and garlic too
3 cans chicken broth -- low-salt
water to cover carcass
1 onion -- peeled and halved
2 stalks celery -- cut up
1 large carrot -- peeled and cut up
1 bay leaf -- fresh if possible
For soup:
carrot -- cut up
celery -- cut up
onion -- cut up
mushroom -- sliced
red and green pepper -- cut up
1 tsp dry basil
1 tsp dry oregano
1/2 tsp pepper
1 can garbanzo beans -- drained
1 can kidney beans -- drained
chopped up spinach
raw pasta or rice
Put in a large (5-8 qt) pot: the carcass and all leftovers (garlic too!) from the chicken except the rosemary (assumming that there is a lot of juice/broth left!) I wait until the day after we have the chicken then skim any fat off the top of the gel. Add: good chicken broth (low sodium because there is a lot of salt from the soy sauce in the juice) and enough water to just come to the top of the chicken carcass. Toss in a peeled onion (halved), 2 stalks cut celery, 1 big peeled and cut carrot and 1 bay leaf (fresh if possible.) Cover and simmer for about 1-1/2 hours.Take the carcass and veggies (except garlic) out (I use the cooked veggies in another dish) and cool down- take any remaining (ha!) chicken off the bone and put back in the pot. Peel and chop, dice or slice (your choice)
any combination of veggies that you want in your soup- my usual is: carrots, onions, celery, mushrooms, some green or red sweet pepper, cabbage, a can of drained chopped tomatoes (okay so tomatoes are fruit!) and sometimes zucchini. Don't use too much cabbage or the soup will get a bit sweet. Add
1 tsp dry basil (or a big sprig fresh that you take out later) and 1 tsp dry oregano (or fresh like the basil) as well as 1/2 tsp of pepper. Cover and simmer again- for about 40 minutes. Add 1 can drained garbanzos, 1 can drained red kidney beans, fresh or canned corn and, if you like, some frozen spinich. If you want pasta put it in now, if you want rice add it when you first put the veggies in to simmer. Cover and simmer for another 15 or so minutes. Correct seasoning and serve with pocket angles (below)Makes about 4 qts.
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marsha-tbay
Well-known member
When I click on it to,there is nothing there