As a wave of the flu rips through Edmonton, try this staple soup recipe to nurture your heart and soul. Straight from an East Coast Grandmother’s kitchen, it tastes like home for many of us. ❤️❤️
Ingredients:
🍗1 leftover whole chicken carcass
💧6 cups of water
🧂1 tsp salt
Stock veggies:
🥕1 carrot, diced
🥔1 potato, diced
🥬1 celery stick, diced
🧅1 onion, rough chopped
🧈3 tbsp butter
🧂 1 tbsp sea salt
♟2 tsp ground black pepper
🥘1 tsp curry powder
🥕2 cups diced carrots
🥔2 cups diced potatoes
🥬1 cup diced celery
🟢1 can of peas
🌿1 bay leaf (optional)
🪴 ¼ cup fresh parsley (for garnish)
Instructions:
1. Place leftover chicken carcass, water, salt, and stock veggies in a large stock pot.
2. Bring to a rolling boil for 15 minutes.
3. Reduce to a simmer for 1 hour. Prep other veggies.
4. Remove from heat and allow to cool to lukewarm temperature.
5. Place a colander inside a large bowl and empty the pot into the colander. This will separate the broth from the solids.
6. Return the broth to the stock pot, keeping the solids separate.
7. Add all remaining ingredients except for the parsley to the broth and bring to a simmer.
8. Go through the colander for any good vegetables (except the onions) and pieces of chicken to add to
the stock pot. The amount of chicken is usually surprisingly substantial.
9. Garnish with parsley and serve with salad & biscuits.
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