Genie Chicken Vegetable Soup
This recipe looks like it requires a lot of work, but if you’re organized, it is just an average recipe. (This is when a small food processor and a salad spinner save you ogles of time). Once I tried to cheat and not make the homemade broth, but instead, simply buy some at the store. The roar from the stands was, “Don’t do that again!” (I have some opinionated taste buds in my house).
This recipe is soothing, and uber healthy. It’s worth the time to make it for those you love.
Very early in the day, or the day before, make the Chicken Broth:
2-1/2 lb to 3 pound whole chicken (preferably free-range)
3 celery ribs with leaves, cut into chunks
3 medium carrots, cut into chunks
2 medium onions, quartered
2 bay leaves
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
10 whole peppercorns
2 quarts cold water
Place all ingredients in a pot. Bring to a boil; reduce heat. Skim foam. Cover and simmer for 2 hours. When chicken is cool enough to handle, remove meat from bones. Discard bones; save meat for soup. Strain broth, discarding vegetables and seasonings. Refrigerate if not used immediately.
Chicken Vegetable Soup:
To the homemade broth add:
Chicken, diced from earlier
1 chopped yellow onion (Finely dice all of the veggies; I use a food processor)
2 ribs of chopped celery
1 handful of spinach
2 tomatoes, diced
Large handful of green beans, cup up.
¾ c of broccoli, diced
1 cup of chopped cabbage
½ cup of chopped mushrooms
4 cloves of garlic, minced.
Add whichever of these seasonings you like (I add around a teaspoon of all of them): Parsley, basil, thyme, and sage.
Salt and pepper to taste.
Bring to a boil and then reduce heat to simmer and cook for 30 minutes. Just before serving (here’s the secret), add some organic whipping (or heavy) cream. Wow oh wowie.