It's April and The snow is falling...yet again. Alex is watching a climbing documentary...yet again. The couch is inviting, and the driveway has been partially shoveled, we will be out there again as the big flakes falling show no sign of stopping anytime soon. Its a snow day, and the day is slow, presenting a perfect time for me to write to you about chicken soup..It could be the last time for a warm bowl of broth, although, the way our weather has been playing out, I shouldn't be so presumptuous. Its a small recipe, and its for those that have a hankering for something warm, brothy, and ritualistic like a good ol' chicken soup, but don't want to deal with a whole chicken or don't have time to deal with a whole chicken - This is it. We want what we want, when we want it, and we want it fast... and it's just as good. If you have a some already made stock or frozen stock of yours, this is the time to use it. If you don't have stock, don't ever feel like making stock, don't know how to make stock- You can use store bought OR you can look at my stock recipe that I will write up below.
A stock Recipe
Chicken Carcass ( a rotisserie chicken would work perfectly here)
Couple stalks celery leaves and everything chopped in chunks
one whole onion peels on chopped in half
one head of garlic ( peels are okay to leave on) chopped in half
3 large carrots chopped in chunk s
parsley stems or any other herbs you have on hand
enough water to cover your chicken carcass
1 teaspoon sale
1 teaspoon whole pepper corns
1 ham hock ( if you have, gives a nice smokiness to the stock)
1 bay leaf
In a large pot add your chicken carcass, ham hock and all of your other ingredients and cover with water - enough so that your carcass is pretty much submerged. Simmer on low-medium heat for 2-3 hours. Add salt and pepper.
Strain stock and place broth into quart containers for use.
Cheater chicken soup
Ingredients
bone in skin on chicken thighs 4 pack
3 celery stalks peeped and chopped
2 large carrots peeled and chopped into 1/2" circles
4 garlic cloves peeled and diced
1 onion peeled and diced
6 cups chicken stock
8 oz pasta of your choosing ( I used shells, this is also optional )
sour cream or creme fraiche for topping
a lemon, juice for topping
1 cup chopped fresh Parsley
3-4 tablespoons olive oil
salt
pepper
1 teaspoon dried thyme or rosemary
Heat up your olive oil on med-high heat in a 4 quart Dutch oven. Salt and pepper your chicken thighs generously on both sides. Once olive oil is hot and sizzling, place your chicken thighs skin down and brown on both sides ( about 5 minutes each). While chicken is browning, chop up all of your veggies. Take your thoroughly browned chicken out of the pot, set aside on a plate and remove the chicken skins for crisping later ( optional), you could also just toss them.
Turn heat to a medium and add in another table spoon or glug of olive oil. Do your best at scraping up the bits of chicken crisp on the bottom of the pan, this will add more chicken flavor into our soup -add in your onions and garlic, season with salt and pepper and cook until translucent and fragrant, about 4 minutes. Lower the heat if things are burning or browning. Add in carrots and celery after, season once more. cook for 3-4 minutes, stirring frequently. Add in your thyme or rosemary, a teaspoon of both would be great if you have. Stir.
In your pot, add in your stock ( #Rhymes) . Place chicken thighs with skin removed into the pot, hopefully they are mostly submerged, if not you could add a little bit of water here just until they are mostly under. Lower heat to a low-ish setting, cover and simmer for 80 minutes. Stirring occasionally.
after 80 minutes uncover your chicken soup, take a taste and see if it needs seasoning. season if so. Take out your chicken thighs and put on a plate - let cool, we are going to pick the meat off of the bones. Add in about 1/2 cup of your fresh parlsey at this point and stir. While your chicken is cooling, you can make your pasta - In a separate pot, Boil some water, salt the boiling water and add in pasta of your choosing. Cook until aldente and strain. Set aside for assemblage later.
If your chicken has cooled, pick all the meat off your chicken and add your meat into the soup, give it a good stir. Turn off your heat. ( p.s you could use these bones for a stock- otherwise, discard all bones and cartilage pieces) Assemblage
In a bowl, add your cooked pasta, soup, crispy chicken skins ( optional) and top with a dollop of sour cream or creme fraiche, the rest of your fresh parsley, and a nice squeeze of lemon juice and drizzle of olive oil. A sprinkle of parmesan here is always a good idea too!
Notes:
If you want to make crispy chicken skins for the top of your soup- which is great. Take your thigh skins that you peeled off the chicken after browning, place on a sheet pan and bake until thoroughly golden brown and crispy in the over at 350 for about 10-15 minutes.
Season things as you go! Add salt and pepper to your liking!
If you would like, you can use the thigh bones for a small stock, if not, just throw em' out!
Last but not least, This would go great with the BISCUITS people!!!!
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