March 9, 2007 Quick and Easy Homestyle Chicken Soup

Easy Tastebud Delights

3.09 Edition (March 9, 2007)

Easy Recipes

45 minutes+

Hi Everyone! and Happy Saturday to you all. Sorry for not sending a newsletter yesterday. Today I will be sending 2 to make up for it. Hubby makes this soup for me when I'm feeling under the weather, it is the best soup ever!

Quick and Easy Homestyle Chicken Soup

1 carton chicken stock
1/2 cup white wine for deglazing, (optional)
3-4 cups water
3 chicken legs with backs attached
3 celery stalks celery, chopped coarsely and 3 diced stalks celery
1 onion chopped into large pieces and 1 diced onion
1 cup baby carrots and 2 cups baby carrots cut in half
3 diced and peeled potatoes or 1/2 package egg noodles
3 bay leaves
5 or 6 whole peppercorns
basil, to taste
oregano, to taste
worchestershire sauce, to taste
fresh cracked black pepper, to taste
any leftover veggies in the fridge

Brown chicken pieces in a bit of oil in the bottom of a heavy pot, remove chicken to a plate and drain off excess fat. Add 1/2 cup stock or wine to deglaze the pot, stirring the crunchy bits into the liquid.

Return chicken to pot, add stock, water, large pieces of onions, celery and carrots, bay leaf, worchestershire sauce and peppercorns with the chicken and turn heat to minimum.

Let simmer for about an hour then strain off stock into a bowl, removing chicken pieces to cool. Discard vegetables.

Return stock to pot and add diced vegetables. When chicken is cool, remove skin and bones and chop into bite-size pieces, add to pot. Add seasonings, taste and adjust flavour. When vegetables are tender, the soup is ready.

Serve with cheese garlic biscuits or seasoned croutons.

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