Dinner recipes | Easy Chicken Soup Recipe

Easy Chicken Soup Recipe

 

 

Learning to cook is a lesson in chemistry. Various ingredients are combined to make a healthy food that is enjoyed for sustenance and taste. Masters of cooking know how to treat each ingredient with heat or cold to bring out its unique flavor. The combination of seasonings and prepared foods make great dishes that cause we humans to continue to experiment.

When the first pots were invented for the purpose of making soup, is there any doubt about what was in the pot? Let’s just say that chickens were probably among the first birds used because they were easy to catch.

Chicken soup has long been used as a healthy food during sickness of all kinds, especially colds or flu. Drinking the fluids which include boiled down vegetables and softened meat makes digestion comfortable.You can also check my easy chicken salad recipes.

The following recipe includes chicken and pasta, using bell peppers, celery, and green onions.

Let’s get to work in the chemistry lab kitchen.

Instructions

Prepare 2 to 2.5 pounds of chicken.

Remove the skin and fat if you don’t want to have to skim the fat off the top of the soup later. Sometimes it may be better to cook it all together to get the flavor out of the fat and skin, but the option is there for the calorie conscious.

Use a 6 quart pot and fill to 3/4 full.

Chicken soup

Add chicken and bring to a boil.

Reduce the heat and let it simmer for an hour or until the chicken is tender.

After the hours time, remove from heat and let it cool until it is able to be handled.

Remove the meat from the bones and cut up into bite size pieces.

Throw away the bones but keep the stock.

Put the bite size chicken pieces back into the stock.

Add 1/2 cup chopped celery,

3/4 cup chopped green bell pepper,

1/2 teaspoon of salt,

1/2 teaspoon of lemon-pepper seasoning,

a pinch of white pepper,

a pinch of red pepper,

and a single bay leaf.

Chop these vegetables to a very small size, but keep the juices so that they make the stock thicker quicker, without cooking the flavor away.

Simmer for 15 minutes while stirring slowly. Get a whiff of the aroma and enjoy what you are about to taste. Let it get your digestive juices started. Go ahead, take a taste of the stock but don’t get in a hurry because there is more to come.

After this, you can take out the bay leaf.

Add any pasta

you like. If you want sea shells, use Conchiglie, for a flower shape, use fiori, or for butterfly shapes, use farfalle. For a full list of the various shapes and sizes in pasta, look up "list of pasta" on wikipedia and pick out which ever one you feel like. Cook the pasta for 10 minutes.

Finally, add 1 cup of chopped (not finely chopped like earlier for the stock thickening) red bell pepper, and 1/3 cup of chopped green onions.

Cook for a couple of minutes and serve hot with garlic butter on crackers.

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