Saturday, February 5, 2011

Grandmother's Chicken Soup courtesy of Gabby

For as many cooks as there are, there are versions of chicken soup, it seems. This is my version adapted from the way my grandmother made it years ago. One of my fondest memories is coming into her kitchen to find the kitchen table covered with noodle dough for the soup and smelling the chicken simmering. I have made  a couple of changes to her version, the first being not putting the flour-based noodles in and adding more herbs and spices.

Try this on a day when you have some time. It's not short and easy like Carole's, but for me, it's well worth the effort when I have the time. I make a big pot of it when I do and freeze portions for later.

Gabby's Chicken Soup

5 chicken leg quarters

2 quarts homemade chicken stock (chicken broth will work fine or 1/2 chicken broth and 1/2 water with chicken bouillon)
more chicken broth or water and ground bouillon as needed (later in cooking)
chicken bouillon as needed for flavor at the end after tasting. I don't use it if using homemade stock.
at least 3 tablespoons soy or teriyaki sauce
2 tablespoons dry basil
1 tablespoon dry parsley
1 tablespoon dry cilantro
2 teaspoons cumin
1/2 teaspoon of garlic powder ( more if you like)
1 teaspoon onion powder
salt and pepper to taste- add this near the end of cooking time to make sure you don't over cook
Use your own judgment about amount of herbs and spices, according to your own taste.

Dreamfields rotini cooked separately from the soup. To be added when soup is done.


The types of veggies you can use in this soup are endless and your choice. These are just the ones I regularly use. Except for carrot, I generally use frozen veggies. If I happen to have fresh ones on hand, I use them, but I make it a point to always have a stock of frozen veggies.

2 scallions sliced thinly (green and white parts)
3 stalks celery sliced thinly
1 medium onion diced
1/2 cup of frozen green peas ( added near the end of cooking)
1 large or 2 medium carrots sliced or diced
1 cup or more of broccoli
1 cup or more of cauliflower
1 cup or more of snow pea pods sliced diagonally
1 large or 2 medium tomatoes diced into large dice

Wash the chicken leg quarters thoroughly. Do not remove skin yet. If you find it aesthetically unpleasing to leave the skin on, go ahead and remove it if you must. However, being on low carb, animal fat is an essential part of our diets, and there is a world of flavor in chicken fat, which is mostly found with the skin. Growing up around a Jewish grandmother, chicken fat was second only to gold in dollar value. LOL! In a large soup pot, add stock or broth, all herbs and spices, and Teriyaki sauce. Bring to a boil, turn down to simmer, and simmer till the chicken can be pulled from the bones easily. At this point remove the skin and let your dog or cat have a treat! When the chicken is cool enough to handle, pull the meat from the bones, cut into chunks or large dice and place back in the stock. At this point, add onion, celery, scallions and all other veggies except for the green pease. If the soup appears too thick, add broth in small increments till it is the way you want it. Gently simmer a few minutes more until the veggies are just done- not mushy. Add frozen green peas the last five minutes. Ladle into bowls and enjoy. I cook a little Dreamfields rotini separately and  add to my bowl when ready to eat so as not to cook the pasta in the soup, as per the Dreamfields label.

Makes two quarts or more, depending on how much you thin it at the end. If you are on Phase I, you can omit the peas and carrots. I never did ever and it has not slowed my weight loss, or if it did, not much. This is not something you make every day anyway.

1 comment:

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