how much I anticipate the arrival of the greatest film of the year, perhaps the decade…nay, the century. Here It Is. This is a must-see–for everyone.
Anyway. You should seriously watch that preview, it’s…interesting.
It’s official–AJ is sickish too now, so today I made a huge pot of chicken soup. I always make it from scratch (like a whole chicken, and no pun intended). I put olives, mayo, radishes, and brussel sprouts in a pot and just cook that sucker up! Actually no, that would be disgusting. What I actually put in my chicken soup is a little more orthodox; carrots, onion, celery, garlic, cilantro, my secret seasoning mix, and of course, chicken.
Step 1: boil whole chicken in pot with salted water. (this time i added chipotle seasoning)
Step 2: debone chicken. Place all meat in fridge and throw away skin, bones and everything else. This of course assumes, that I threw out the nasty stuff inside in the first place like the kidneys and heart.
Step 3: Here’s hoping you haven’t thrown out the broth from step 2. Chop up all vegetables. Add them in the order of how long they need to cook: carrots, onions, potatoes, celery, garlic, cilantro. Sometimes I also add other things like spinach, parsley, uncooked winter squash, sweet potatoes or yams, summer squash, whatever. I also prefer to use a garlic press instead of dicing it up.
Step 4: Add secret seasoning mix. (Salt, black pepper, cayenne pepper powder, dried red pepper seeds,dried herbs (italian seasoning, rosemary, basil) and anything else that looks interesting…chipotle seasoning, Mrs Dash, etc) Don’t make it so spicy that you can’t eat it, but enough so that your nose runs. That’s what napkins are for.
Step 4.5: Alternately, you may also add rice or pasta at this point–be careful, it gets really thick really fast.
Step 5: Add chicken to pot when vegetables are tender, not soft. Turn off heat.
I always cook everything at a boil. I know most recipes say words like “simmer” but if you stay in the kitchen and watch the pot, you dont have to worry about it boiling over. Honestly, by the time I finished putting the last vegetables in, it was almost ready. This recipe can make anywhere from 4-8 quarts of soup. This depends on several factors: the size of the chicken, how much vegetables you use, and how much water you use. This meal gets “tupperwared” and frozen for lunches, and quick dinners.