Homemade Chicken Soup Recipe
In Cooking Outside the Box, Chef John features a comfort dish - homemade chicken soup.
This month's Cooking Outside the Box recipe features homemade chicken soup. Preparing soup from scratch doesn't have to be intimidating, and it tastes even better the next day. Use the leftovers for multiple meals, or freeze the leftovers for another day.
Whether you're feeling under the weather, or are just looking for a simple dinner, homemade chicken soup is perfect. Using the ingredients you already have around the house, you can make a quick and delicious soup.
For this recipe, Chef separates out the breast meat from the rest of the chicken to prepare them separately to make sure the meat is tender and moist in the recipe.
6 cups water
1 whole fryer or roaster chicken, cut up ( Watch Chef prepare chicken for soup)
2 carrots, chopped
4 celery ribs, chopped
4 button mushroms, quartered
5 cloves garlic
1 cup parsley, chopped
2 bay leaves
1 onion, chopped
1 oz olive oil
1/2 cup Sherry
Rice or other left over grains
Bring 6 cups of water to a rolling boil, add the chicken legs and pieces, reserving the breast meat.
Heat a large saute pan or stock pan (eventually you will add the stock to this pan, so make sure it is large enough). Add olive oil, and when the oil is hot, add the chicken breast meat and saute.
After a few minutes, Deglaze the chicken by adding Sherry. Next add a pinch of salt and pepper. Let the chicken continue to cook, add bay leaves, onions and carrots. Stir, and then add the remaining vegetables and parsley. Let the mixture cook for approximately 5-8 more minutes. Remove the bay leaves and add the left over rice.
Remove the chicken pieces from the stock, and pour the stock into the pan with the soup ingredients. Let simmer for approximately 45 minutes to one hour.