Actually, THE chicken soup, Mirepoix.
This recipe will see you through both soups and stews.
You need a medium size saucepan with a lid
This will take an hour for best results. It should serve 4, especially if you add vegetables and starches. It is cheaper and MUCH lower in sodium than canned.
2 chicken breasts, bone in
2 qts water
1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup sliced carrot
couple pinches pepper
Optional herb combo: piece of bay leaf, pinch thyme, spoonful parsley
Put the chicken, water, vegetables and pepper in the saucepan, put on the lid, put the saucepan on the burner, turn up to Hi until it comes to a boil -- 10 or 15 minutes -- then turn to 2 1/2 or it will boil over. Simmer 30 minutes. Take out the chicken breasts, shred the meat off the bone and gristle. Put the meat back in the saucepan and throw out the bones and gristle.
The name for this is Mirepoix after the French chef who worked out the proportions of the vegetables. Other options:
1. Use any other meat.
2. Substitute green pepper for the celery; this is a Cajun Mirepoix.
3. Use a piece of ham, chicken skin, or fat bacon; this is a Mirepoix gras or "fat" Mirepoix.
4. Put 1 tsp cornstarch and 1 TBSP COLD water in a cup. Mix smooth and add to soup to thicken it.
5. Cook rice or noodles separately and add in when you put the meat back in.
6. Add a pinch cayenne and some sliced okra to a Cajun Mirepoix for gumbo. Shrimp optional.
7. Add yellow corn and diced potatoes for chicken corn chowder.
8. Add half a bag of mixed vegetables, some crushed canned tomatoes, and the optional herbs.
DON'T give the cooked bones to your pet. Cooked chicken bone shreds easily and is bad for the animal.
© Patricia Jo Heil, 2013-2018 All Rights Reserved