TomJoe
01-18-2005, 08:31 PM
This recent cold spell has forced me to take out my soup dish recipes and give them another go... figured I'd share one of them right now.
Chicken Soup
Ingredients
1 oven stuffer roaster chicken
1/2 lb chop meat
1 large onion
5 to 6 carrots (more if you prefer)
5 to 6 celery stalks (more if you prefer)
1/3 to 1/2 head of romaine lettuce
parmesan cheese
black pepper
3 eggs
italian seasoning (it comes in a bottle labeled "Italian Seasoning" or you can use oregano and basil)
Take the oven stuffer roaster, clean it and cut off the legs and wings (if you want for baking at a later time). Place the rest of the chicken in a large pot. Fill with water until the chicken is almost completely covered (or fully covered if your pot is large enough). Bring to a rolling boil and then drop the heat down to a low boil. Boil the chicken for 90 minutes, keep covered, occasionally skimming off the white foam (fat) from the top of the water. If your chicken is completely covered by the water, try to flip it halfway through the boiling.
After 90 minutes, the chicken will be well cooked. Take it out of the pot, which now contains your chicken stock, drain it and set it aside to cool.
While the chicken is cooking, take 1/2 pound of chop meat, mix in parmesan cheese, one egg and some italian seasoning (basil and oregano predominantly) and some garlic (to taste). After thoroughly mixing, roll into one inch circular balls (these are meatballs)... do not make the meatballs too large, as they will not cook fully if they are.
Take one large onion, slice it and put it into the pot. Take several carrots and sticks of celery, slice and also add to the pot. You can also take 1/3 to a 1/2 of a head of romaine lettuce, chopped, and add to the pot as well. Add the meatballs as well. Allow enough cooking time to get all of the veggies to soften. Once the chicken has cooled, take it off the bone, shred it (by hand) and add it back to the soup.
Take two eggs, scramble and add to soup as well.
Allow to cook for another 10 to 15 minutes. Season (black pepper and parmesan cheese mostly) to taste. Serve. Enjoy.
Chicken Soup
Ingredients
1 oven stuffer roaster chicken
1/2 lb chop meat
1 large onion
5 to 6 carrots (more if you prefer)
5 to 6 celery stalks (more if you prefer)
1/3 to 1/2 head of romaine lettuce
parmesan cheese
black pepper
3 eggs
italian seasoning (it comes in a bottle labeled "Italian Seasoning" or you can use oregano and basil)
Take the oven stuffer roaster, clean it and cut off the legs and wings (if you want for baking at a later time). Place the rest of the chicken in a large pot. Fill with water until the chicken is almost completely covered (or fully covered if your pot is large enough). Bring to a rolling boil and then drop the heat down to a low boil. Boil the chicken for 90 minutes, keep covered, occasionally skimming off the white foam (fat) from the top of the water. If your chicken is completely covered by the water, try to flip it halfway through the boiling.
After 90 minutes, the chicken will be well cooked. Take it out of the pot, which now contains your chicken stock, drain it and set it aside to cool.
While the chicken is cooking, take 1/2 pound of chop meat, mix in parmesan cheese, one egg and some italian seasoning (basil and oregano predominantly) and some garlic (to taste). After thoroughly mixing, roll into one inch circular balls (these are meatballs)... do not make the meatballs too large, as they will not cook fully if they are.
Take one large onion, slice it and put it into the pot. Take several carrots and sticks of celery, slice and also add to the pot. You can also take 1/3 to a 1/2 of a head of romaine lettuce, chopped, and add to the pot as well. Add the meatballs as well. Allow enough cooking time to get all of the veggies to soften. Once the chicken has cooled, take it off the bone, shred it (by hand) and add it back to the soup.
Take two eggs, scramble and add to soup as well.
Allow to cook for another 10 to 15 minutes. Season (black pepper and parmesan cheese mostly) to taste. Serve. Enjoy.