It's That Time of the Year for Chicken Soup! What's Your Recipe?

It's that time of the year when the temperature drops (even in North Carolina) and the cold/flu season makes us want to wrap around a bowl of hot chicken soup, a warm blanket, and a good book. I don't know if it is the combination of ingredients or just the fact that the soup is homemade that makes us feel better. My personal opinion on the matter is that it is the thought of someone putting their love and time into the soup that somehow positively affects our well-being. Like the egg nog that my Mom used to make for me when I was sick as a young girl. Now a days, of course, egg nog is a "no, no" in the treatment of illness. But when my Mom made it for me, I always felt better. So there.

Luckily I haven't been sick this season yet, but several people I know have been suffering with colds. Just after Thanksgiving, with all of that turkey left over, is a good time to make a big pot of turkey soup. Or so I'm told.

Those who know me, know that I don't cook. My recent experience with soup and sickness involved heading over to the Chinese restaurant for a pint of won ton soup, ("hold the won tons," I tell them).

But this week my cousin made the big pot of soup with the left over turkey, and I thought it would be fun to post the recipe here. Sort of like another PSA (public service announcement) for those who need it. You know, people like myself who may not actually know how to make a big pot of home made soup. Now, don't laugh. You can giggle, that's okay. But yes, there are people out there in the universe who just don't know how to make a good soup!

So here is a recipe that's been handed down for several generations. Not much has changed with the recipe, except for the possible use of already prepared onions, carrots, etc.

Check it out. Send me your own version of the recipe. Let's see what others put in to their soup to make it special! You can post it in a comment below, or e-mail me at windy@windysblog.com

Chicken or Turkey Soup

Use a large pot ( 3 quarts or more size).
Ingredients:
Left over Turkey or chicken carcass (or large package of chicken wings).
One small can of tomato sauce.
One half cup of dry white wine.
Two medium onions,chopped. Or, get one bag of chopped onions in freezer section of store.
Salt and pepper to taste (little bit less than you'd put in spaghetti sauce).
Four stalks of celery, chopped.
Four carrots, chopped (or a small bag of pre cut carrots from veg section in store).
Parsley (three or four tablespoons)
One pinch of dried thyme (optional)
One bay leaf.
Any leftover vegs in fridge such as corn, green beans, etc.
Three good hand fulls of pasta (elbows, egg noodles, whatever)
 Directions:
First, boil the carcass for one hour in a large pot (water just covering carcass).
Remove carcass from pot. Keep the broth in pot. Make sure there are no bones or skin left in remaining broth (pot).
Heat that broth to boiling again.
Pull the remaining chicken/turkey off of carcass and put in broth to boil.
Stir in above listed ingredients except for pasta.
Cover, reduce heat and simmer for one hour.
Add the pasta (usually about three good hand fulls).
Simmer again for ten minutes.
It's done! You can freeze a good amount of soup to heat up when needed.

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