Kitchen Chemistry: Soup II

Happy Monday! Adam's here with a recipe that could literally last you all week long...

The soup of the day is homemade chicken and rice. Just the thing if it's chilly where you are, if you've got many mouths to feed (or want to create a week's worth of meals in just a few hours), or if you just want to impress the hell out of your guests by making chicken soup from scratch. Bragging rights do apply!

This recipe was inspired by a large leftover pot of wild rice that Elizabeth made (she's not really one for measuring, apparently). It was delicious, seasoned with garlic powder, lemon pepper, and bay leaves and dotted with tangy Craisins. Elizabeth said, "I think it would be tasty in a soup. Make it happen!"

The first step is to make the stock. Fill a large stockpot with about 1 1/2 gallons of cold water. Chop up the meat and bones of 3 chicken legs and the ribs and rib meat from 3 chicken breasts. Allow the chicken to soak in the cold water for 20 minutes or so, then cover it and set it for a low simmer (tiny bubbles and a still surface). After 2 hours, add the following:

  • 1/2 red onion, chopped
  • The peels and ends from 6 carrots
  • 1/2 pound of celery ends
  • 1 clove of garlic, unpeeled
  • 1/2 bunch of parsley leaves and stems, whole
  • A handful of pearl onions, crushed
  • 2 sprigs of dried rosemary
Simmer for 2 hours, stirring occasionally, then remove all of the solids with a mesh strainer. Put the clear stock back in the pot at a low simmer and add the following:
  • 3 raw chicken breasts, cubed
  • 1 pound (about 8 stalks) celery, rough-chopped
  • 1 pound (about 8) carrots, diagonally sliced
  • 1/2 red onion, diced
  • 2 Tbs olive oil
Simmer for another 30 minutes, then add 3 cups of pearl onions, peeled. Simmer for yet another 30 minutes, then add the following:
  • 1/2 bunch of parsley leaves, chopped
  • 3 cups (or so) cooked wild rice
  • 2 cups Craisins
  • 1/2 bottle or so of left-over white wine
  • 1/2 cup apple cider vinegar
  • 1 Tbs cracked black pepper
Lastly, add salt. The salt in this soup is entirely to your taste or dietary wishes. Add a teaspoon, stir well and taste thoughtfully. Repeat until you've reached your desired saltiness.

This recipe makes about 12 generous bowls of soup, which we paired with rustic sunflower seed bread and roasted garlic (delicious spread on the bread or plopped in the soup). 

You certainly can't get a soup like this in a can. Tender white meat chicken, perfectly cooked vegetables, light herbal flavor, and the unexpected sweet notes of the Craisins.

Truly, the ultimate comfort food.

1 Have Spoken.:

Design Elements said...

here for the first time...Wonderful pics and recipe. It's sounds devine. Greetings from Germany