Homemade stock o 3-4 lbs chicken o 4 stalks celery o 4 medium carrots o 2 medium onions o 4 black peppercorns o 2 bay leaves o 12 cups water Soup o 1 tablespoon olive oil o 2 cloves garlic o 1 cup chopped onions o 2 cups peeled and sliced carrots o 1 cup chopped celery o 6 cups chicken stock o 2 boneless skinless chicken breast halves o 2 cups cooked egg noodles o 1 to taste salt o 1 to taste cracked black pepper
1. To make stock, rinse chicken parts in cold water. 2. Put all stock ingredients, except salt, in a large stockpot. 3. Bring to a boil, reduce heat. 4. Simmer 2 hours, skimming froth from surface occasionally. 5. Remove from heat. 6. Remove chicken pieces; discard skin. 7. Dice and save meat for soup. 8. Strain broth and discard remaining solids. 9. Season with salt to taste. 10. If making ahead, refrigerate; remove any solidified fat before using. 11. To make soup, warm 1 tbls. 12. olive oil in a large pot over medium heat. 13. Add garlic, onion, carrots, and celery. 14. Saute 3-5 minutes. 15. Add 6 cups chicken stock and stir. 16. Bring to a boil, reduce heat. 17. Cover and simmer for 30-40 minutes or until vegetables are soft. 18. Add cooked chicken and cooked noodles. 19. Simmer for 5 minutes. 20. Remove from heat. 21. Adjust seasoning with salt and pepper. 22. Combine all mojo ingredients in a small bowl and stir until blended. 23. Drizzle over hot soup. 24. Enjoy!
Personally, I just one of those liquid Knorr Chicken stock because I can't be bothered to make my own stock. You can, of course, leave out the mojo, but we love spicy stuff at my house, so it always goes on. This also makes really good leftovers.
And I will do my best to get at least some of these people naked at some point.
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zvi and
no subject
Date: 2010-07-21 02:24 pm (UTC)This is a killer recipe.
Garlic Chicken Soup with Mojo Topping
Ingredients
Homemade stock
o 3-4 lbs chicken
o 4 stalks celery
o 4 medium carrots
o 2 medium onions
o 4 black peppercorns
o 2 bay leaves
o 12 cups water
Soup
o 1 tablespoon olive oil
o 2 cloves garlic
o 1 cup chopped onions
o 2 cups peeled and sliced carrots
o 1 cup chopped celery
o 6 cups chicken stock
o 2 boneless skinless chicken breast halves
o 2 cups cooked egg noodles
o 1 to taste salt
o 1 to taste cracked black pepper
Mojo Topping
* 1 tablespoon finely minced fresh ginger
* 1 tablespoon freshly pressed garlic
* 1 tablespoon olive oil
* 1 tablespoon fresh lemon juice
* 1 teaspoon cayenne pepper
Directions
1. To make stock, rinse chicken parts in cold water.
2. Put all stock ingredients, except salt, in a large stockpot.
3. Bring to a boil, reduce heat.
4. Simmer 2 hours, skimming froth from surface occasionally.
5. Remove from heat.
6. Remove chicken pieces; discard skin.
7. Dice and save meat for soup.
8. Strain broth and discard remaining solids.
9. Season with salt to taste.
10. If making ahead, refrigerate; remove any solidified fat before using.
11. To make soup, warm 1 tbls.
12. olive oil in a large pot over medium heat.
13. Add garlic, onion, carrots, and celery.
14. Saute 3-5 minutes.
15. Add 6 cups chicken stock and stir.
16. Bring to a boil, reduce heat.
17. Cover and simmer for 30-40 minutes or until vegetables are soft.
18. Add cooked chicken and cooked noodles.
19. Simmer for 5 minutes.
20. Remove from heat.
21. Adjust seasoning with salt and pepper.
22. Combine all mojo ingredients in a small bowl and stir until blended.
23. Drizzle over hot soup.
24. Enjoy!
Personally, I just one of those liquid Knorr Chicken stock because I can't be bothered to make my own stock. You can, of course, leave out the mojo, but we love spicy stuff at my house, so it always goes on. This also makes really good leftovers.
And I will do my best to get at least some of these people naked at some point.
Stop enabling me!!! ;D