Like I said in yesterday’s post, one of the reasons I roasted an 8 pound chicken was to make some homemade soup – which is really ridiculously easy! Well, “some” doesn’t really work in this case. Its more like, tons. 5+ quarts to be more precise! The Moroccan spiced chicken sure did make for a very tasty soup too. Besides the soup greens and chicken, all I added was some salt and Orzo. Today’s forecast is freezing rain, but luckily tonight’s is, more soup!
You will need:
- The bones and body of a whole chicken. Remove most of the meat for leftovers, leaving the smaller bits on the bone to add to the soup.
- A large pot (I used a 6 quart one)
- 1 package of “soup greens.” They sell this in most grocery stores in the produce section. The one I found included carrots, celery, an onion, leek, a turnip, parsnips, dill and parsley.
- 1 TBSP kosher salt (or more, to taste)
- Rice or pasta of your choice
Peel the carrot, parsnip and onion. Chop dill and parsley. Place the chicken bones and body in the pot with the soup greens and veggies and fill with water. Let simmer for 3 hours.
Remove the chicken and veggies and place them in separate bowls. Chop the carrot, celery, parsnip, onion and leek and add back into pot. Add additional celery and carrots if you’d like. Using your fingers, remove any chicken meat from the bones and add back into the pot. Add salt and rice or pasta and continue cooking for about an hour, until all the veggies are soft and rice (or pasta) is cooked through.
P.S. Soup is really hard to photograph! Any tips are more than welcome!