Lazy Chicken Soup

My Mother used to make chicken soup from scratch all the time. I remember it being a huge ordeal - an enormous pot, filled with chicken and veggie scraps simmering for hours. Once finished, the soup had to be cooled and strained, which created a huge greasy mess, and always seemed to happen around midnight. I have images of my mother leaning over the pot, sorting the ingredients that would go back in the soup and those that would go into the compost, nibbling away at bits of meat as she went. My point is, this soup took days to make and even more days to clean up...and she had FOUR children!  I don't know how she did it.

Thankfully, I discovered the stock pot very early on in life. This is the one I use, which is conveniently for sale in our Boutique (click image for the link):

When I make chicken soup I want to avoid as much chopping and mess as possible. I throw everything into the stock pot and let it simmer for an hour or so. Once the soup has cooled, I simply remove the strainer and toss everything into the compost. The trick is to always have bags of frozen chicken bones and veggies in the freezer. Scraps from every chicken dinner, and veggies that are on the cusp of going bad all get thrown into produce bags and frozen for future stock. The beautiful thing about stock is that you can't really mess it up. There is no perfect recipe - it just depends on what you have on hand.

CHICKEN BROTH by CHARLIE+LOU

1-2 chicken carcasses OR 1 whole uncooked chicken

1 onion, cut in half

5 cloves of garlic, peeled

veggies (kale, celery, carrots, broccoli)

1 bunch of parsley (this is VERY important!  For some reason, it just doesn't taste like chicken soup without parsley)

Put all the ingredients in a large stock pot. Fill with water. Bring to a boil, then reduce to a simmer. After a couple of hours remove from heat and cool. Remove strainer full of ingredients and compost. You should be left with a beautiful fragrant clear broth. If you're using a whole uncooked chicken, remove the chicken once cooked and peel off all the meat. Return the meat to the stock. Season to taste with salt. It's that simple!

CHICKEN SOUP by CHARLIE+LOU

2-3 carrots, sliced

2 sticks of celery, sliced

chicken, shredded (use left overs or freshly cooked from broth)

bunch of kale, sliced into ribbons

1 zucchini, spiralized

Using your homemade broth, add carrots, celery and chicken. Bring to a boil, reduce and let simmer until veggies have softened. Remove from heat and stir in kale. Season to taste with salt. Garnish with raw zucchini noodles and serve.

There are endless variations on this recipe! Add your favourite veggies, noodles, rice, whatever you like. We love sipping soup from a mug while wearing our Charlie Dress, wrapped in a cashmere throw. Cozy.

 

 

 

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