Chicken Soup

Chicken Soup


with the colder weather upon us chook soup goes great

In a large soup pot boil 5 skinless chicken thighs in 6 cups of water with:

• 1 rounded tsp of chicken stock
• 1 large onion quartered
• 2 stalks of celery, cut into 2 inch pieces

until chicken is cooked (cover pot with lid).
Strain over large glass bowl. Extract chicken meat, and put in a small bowl (tear apart into smaller pieces). Skim fat off of broth with spoon. Discard bones and veggie matter.

Put broth, the chicken, and

• 850grams diced tomatoes in tomato juice
• 3 medium carrots, sliced
• 3 medium or 2 large stalks of celery, sliced
• 1 finely chopped onion
• 1/4 cup barley (bulk isle)
• 1/2 cup bean soup mix (bulk isle)
• 1 tsp salt
• 1/4 tsp pepper
• 1 tsp italian seasoning
• 1/2 tsp ground oregano

into pot. Simmer Covered 2 hours, stirring occasionally.
Stir together 1 tbsp corn starch with 1/4 cup cold water in a cup, mix into soup.
Simmer Uncovered 15 min, stirring every few minutes.

Jon can I use breast instead of thighs?

Flovour would be in the thights, not breast, grill the lean cuts.

Personally i wouldnet even use thigh, Chicken Carcus or necks i prefer. lots of floavour, just remembr to let it cool and skim the fat off.