ShafronChef: Ageless Recipes for the Modern Age
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We all need to be able to whizz up a good old-fashioned chicken soup.  The best ones are made with the leftovers of a baked chicken - home made or store bought.  If you have turkey leftovers, use this recipe for turkey soup (Peter).

Chicken
Vegetable Soup

Picture

Ingredients

Baked chicken leftovers - for stock and chicken meat
(or store bought chicken stock;
or water and chicken bouillon cubes)
2 medium onions (fried)

6 carrots
5 or 6 sticks of celery
2 or 3 tablespoons of oil
1 cup rice mix (see below) or plain uncooked or leftover rice

1-2 cups loosely packed chopped Italian parsley
Salt and pepper
Crusty bread and garlic for garlic toast maybe
Picture
You want to have some carbs in the soup. I like to add around 1 cup of this rice medley from Trader Joe's - but you can use plain rice or even potatoes or pasta.

Method

A. Chicken stock

Picture
Save the bones from baked chicken for stock! Cut off any excess meat and set aside for later.
Picture
...or use these guys (I add some anyway for extra saltiness).
Stock Options:
  1. Traditional chicken stock.
  2. Four large chicken bullion cubes dissolved in water.
  3. Shop-bought (Trader Joe's) chicken stock (2 cartons).
Traditional chicken stock
1. Place your chicken carcass (as well as the giblets and the neck that you saved) in a pot of water on the stove.  If you plan to make the soup right away, trim off any skin and excess fat. Add the leafy tops of celery if you have them and maybe an onion and some peppercorns.

2. Boil chicken gently for 90 minutes or so then strain. Strip off any remaining meat and set aside for the soup. If you have boiled the skin and fat let cool then place in the fridge. Once cold, skim off the fat.   

Picture

B. The Soup

1. Cut onions small and add to 2 or 3 tablespoons of oil in your soup pot and heat until transparent.

2. Tip in soup stock.

3. Uncooked rice will take 20 minutes or so to cook so add that to the stock now (if using leftover rice add this at the end).

4. Once the rice comes to the boil and after about 10 minute of cooking time add the carrots.

5. Wait another five minutes or so then add the chopped celery.

6. Wait another couple of minutes then add in your leftover chicken, chopped.

7. Add two chicken bouillon stock cubes, 2 or 3 teaspoons of salt, 2 or 3 teaspoons of crushed pepper - then test for savor. (There has to be plenty of salt in a chicken soup.) Add more salt or pepper and consider adding the juice of 1 lemon.

8. Chop up the parsley and toss that in and stir.  Soup's up!

9. Serve with dill and garlic bread.

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  • Home
    • About Us
    • Contact
    • Food Photography
    • Comments
  • Soups
    • Borscht
    • Tomato Herb Soup
    • Kapusta Soup
    • Lentil Soup
    • Minestrone Soup
    • Chicken and Sweet Corn Soup
    • Sorrel Soup
    • Tom Yum Soup
    • Chicken Vegetable Soup
    • Spanish Fish Soup with Orange
    • Broccoli Soup
  • Vegetal
    • Vegetable Curry
    • Coleslaw
    • Rosemary Potato Casserole
    • Summer Pesto
    • Mixed Vegetable Korma
    • Best Salad Dressing
    • Spicy Chipotle Rice
    • Caesar Salad
    • Kale Salad
    • Baba Ghanoush
    • Indian Cardamom Rice Pilaf
    • Vegetable Casserole - Sour Cream Top
    • Thai Marinade
    • Beetroot Dip
    • Green Smoothies
    • Eggplant Capers Dip
    • Tabbouleh
  • Seafood
    • Seafood Paella
    • Crab Cakes
    • Salmon Artichoke Pasta
    • Garlic Prawns
    • Cioppino Seafood Stew
    • Vietnamese Style Fish Stew
    • Simple Ahi Poke
    • Fish Tacos, Salsa & Guacamole
    • Fish and Zucchini Casserole
    • Gumbo
    • Fish and Chips
    • Tamar's Sushi Rolls
    • Coconut Fish Curry
  • Poultry
    • Lemongrass Chicken Stir Fry
    • Chicken Satay with Peanut Sauce
    • Chicken Red Curry
    • Coq au Vin
    • Chicken Tikka Masala
    • Sweet & Sour Mandarin Chicken
    • Karen's Quails
    • Ridgy-Didge Chicken Curry
    • Turkey Schnitzl
    • Marinated Chicken Wings
    • Golden Lotus Chicken Stir Fry
    • Roast Chicken with Lemons and Onions
    • Duck L'Orange
    • Lemon Sage Chicken Wings
  • Carne
    • Lamb Curry
    • Pelmenis
    • Beef Wellington
    • Lamb Kebabs & Creamy Mint Sauce
    • Gus's Thai Pork
    • Steak Diane
    • Carnitas Augusto
    • Spinach and Bacon Quiche
    • Beef & Broccoli
    • Spinach Pies
    • Pop's Chili
    • Beef Stroganoff
    • Cabbage Rolls
    • Meat Loaf
    • Supreme Hamburgers
    • Lamb Shanks
    • Bahn Mis with Pork Belly
    • Citrus Pork Steaks
    • Korean BBQ Short Ribs
    • Jamaican Jerk Chicken
  • Italian
    • Spaghetti Amatriciana
    • Pasta Carbonara
    • Spaghetti Bolognese
    • Momma's Pizza
    • Cannelloni Two Ways
    • Garlic bread
    • Pasta alla Norma
    • Spaghetti and Meatballs
    • Bruschetta
  • Sweets
    • Mother's Banana Cake
    • Honey Jumbles
    • Blueberry Muffins
    • Berry Crumble Cake
    • Pavlova
    • Aussie Anzac Biscuits
    • Passionfruit Slice
    • Pecan Pie
    • Russian Pear Cake
    • Beverley's Double Chocolate Brownies
    • HiSpice Pumpkin Pie
    • Cranberry Orange Cup Cakes
    • Blueberry Sour Cream Cake
    • Lemon Meringue Cheesecake
    • Baklava
    • Crunchy Almond Topped Cake
    • College Cookies
    • Extra Lemony Lemon Slice
    • Hummingbird Cake
    • Fudge
    • Caramel Bananas
    • Peter's Christmas Fruit Cake
    • Stollen
  • Breakfast
    • Groovy Granola
    • Scrambled Eggs
    • Spanish Tortilla Omelets 2 Ways
    • Hot Cross Buns
    • Pikelets
    • Poached Eggs
    • Zucchini Slice
    • Crepe Pankakes
  • Preserves
    • Dill Pickles
    • Father's Jalapenos
    • Bubbies Pickles
    • Balsamic Eggplant
    • Tomatoes Canned & Dried
    • Pickled Beets
    • Sambal Oelek Chili Paste
  • Mexican
  • Cocktails
  • Draft Recipes
    • Recipe Template
    • Salmon Parcels
    • Roast Turkey
    • Turkey Pie
    • Eggplant Mousaka (Vegetarian)
    • Shepherd's Pie Two Ways
  • OurJane