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Rustic Chicken Soup

Rustic Chicken Soup Picture

Prep time:     Cook time:     Total time:    
Yield: 8 servings

I really like soup that full of flavor, and this one's got it all. A nice dark color, and tons of flavor. Even though it takes a while to do, it's all pretty easy, and well worth the effort.

It was one of those cold Winter's day, rainy and damp. The perfect day for Chicken Soup. I wanted some legs, for the meat, and backs, or wings for the flavor. But, when I got to the store, the least expensive way to do this was to get a whole chicken, and cut it up. I got all the parts for the flavor, and plenty of meat, and all for $ .89 / pound.

It's a meal that warms you up twice. Once while it's cooking (it puts a lot of moisture into the house), and once when you eat it. Plus you smell it cooking for the hour and a half, or so that it cooks.

Just a note on cooking time:
You need this to cook at least an hour, but don't cook it so long that the chicken falls apart and has no texture. Total cooking time depends upon how big the chicken is, and the temperature you're cooking at. And be sure to skim the foam off just before it comes to a boil, or the soup will be cloudy.

If you haven't noticed there's no salt called for in this recipe. The reason is the broth. Even though I used "Low Sodium" Chicken Broth, it still had enough salt for this soup.

I used chicken broth, in order to give this soup a heartier flavor, but for a lighter version, you could just use water. Or, it's a great way to make your own stock. Just add more water to cover the chicken by about 2". Then freeze it in 2 cup containers for easy to get at portions, the next time you need some Chicken Broth. It'll thaw out real quick in your microwave.

  • 1 Small, Chicken, 3-4 pound

  • 1 Tablespoon, Vegetable Oil, for frying

  • 2 Medium, Onions, quartered, with skin

  • 3 Large, Carrots, quartered

  • 1 1/2 Quarts, Chicken Broth

  • Water, as needed

  • 1/2 Cup, Dried Parsley, or fresh

  • 1 Tablespoon, All American Steakhouse Blend

  • 3 Large, Garlic Cloves, unpeeled

Cutting up the Chicken Picture

1.   I began with a whole Chicken. It was quite inexpensive at only $ .89 / pound.

Wash the Chicken well, and remove the giblets from inside the cavity. Throw out the liver, unless you have another use for it, it doesn't go well in Chicken Soup.

Cut the Chicken into fryable sized pieces.

Heat the pot to just under high, and add a little vegetable oil to start the chicken frying.
Frying the Chicken Picture

2.   Fry the chicken, a few pieces at a time, until it's all been cooked.

Ron's Note:
I" like a stainless steel pot for this because it'll create a better fond. When you set the chicken in to fry, don't worry about it sticking, and don't force it to get it unstuck. It'll tell you when it's ready to be turned. It'll release from the pan. Browning adds both color and flavor to this great Chicken Soup.
Chopping the Vegetables Picture

3.   While the Chicken is browning, cut up the vegetables. I had the small baby carrots in the refrigerator, so I used them instead of larger ones. Leave the skin on the onions, and just quarter them.
Frying the Vegetables Picture

4.   Set them in the pot, and cook just long enough for them to begin to brown.

Pour in about 1 cup, or so, of the broth, and de-glaze the pan. When you've gotten the pan de-glazed, add the rest of the broth, the Chicken, then enough water to cover.
Scum, Rising to the Surface Picture

5.   Turn the heat to medium, and let it heat to just under a boil. You'll see the foam begin to rise to the surface. Skim this off before the soup boils. Skimming this foam, will result in a clearer soup.
Adding the Spices to the Soup Picture

6.   Add the parsley, Steakhouse Seasoning Blend, and the smashed Garlic. Let it come to a boil, then turn it down, cover, and let it simmer for about 1 1/2 hours. It's done, whenever the Chicken is cooked through, and falling off the bone.

Ron's Note:
Rather than get a knife dirty to smash the Garlic, I just used the heal of my hand.
Straining the Soup Picture

7.   When the soup is done:
Take the Chicken out and place it in a bowl to cool.

Then remove everything else with a spider. Place all of these solids into a strainer set over a large bowl to drain. Throw out the strained solids.
Cleaned Chicken form the Soup Picture

8.   At this point, the Chicken was a little too hot to handle, so I set it into the freezer for about 7 minutes. This cooled it enough where I could handle it, and remove all of the meat from the bones.

Strain the soup that was left in the pot, then return it to the pot along with the picked apart Chicken Meat.

9.   I cooked dried Tortellini to go along with this, and served it with a Salad with Lemon / Parmesan Salad Dressing.
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Leftovers are easily re-heated in a covered pot over medium heat.


Freeze them for another Cold Winter's Day!

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