06 September, 2005

Really Good Chicken Soup

I gave my mother my recipe for Chicken Soup last night. Now I offer it to the world. This is NOT a nice, easy, one-pot recipe; it takes some time to prepare, but cooks in a crock pot, so you have some hands-off time at the end. Makes 6-8 servings.

  • Crock pot
  • Grill
  • Sautee pan / skillet
  • Bowl that can take high heat (ceramic works great)
  • 4 strips bacon, preferably low-sodium
  • 5 carrots, peeled and sliced into rounds (I like 3/4" wide at the narrow end of the carrot, and 1/4" wide at the thick end of the carrot so each round has about the same volume)
  • 4 stalks celery, sliced (1/2")
  • 5 cloves garlic
  • 1 leek or 5 shallots or 1 medium onion or 1 bunch green onions (about 2/3 C chopped, regardless)
  • 1.5 lb boneless, skinless chicken breast
  • Cracked black pepper
  • Fine sea salt
  • Olive oil
  • Rosemary
  • 1 can (12 oz) Chicken stock
  • Cold water
  1. Render the bacon fat. Put a frying pan or skillet over high heat. Add the bacon and cook until lightly crisped. Occassionally drain the fat off into a bowl. Place the bacon aside. Allow to cool, then dice.
  2. Sautee the carrots and celery. Heat 1-2tsp bacon fat in a sautee pan (I like to use a clean pan, since there is probably some burned fat in the pan you used for the bacon, and we know burned fat is very bad for you). Sautee the celery and carrots for a few minutes. Don't cook them too much; they're going into the soup for more cooking, after all.
  3. Sautee the onions and garlic. Heat 1tsp bacon fat in a sautee pan. Sautee the garlic and onions until the garlic turns a light brown. The onions will not caramelize as fast, so if you want them nice and brown, start them about 3 minutes before adding the garlic.
  4. Grill the chicken. Lightly coat the chicken in olive oil, salt, pepper and rosemary. Grill over fairly high heat until cooked through, but still juicy. Allow to cool, then cut into bite-sized pieces.
  5. Combine. Put the chicken stock in a crock pot, adding twice as much water (24oz.). Add the carrots, celery, onions, garlic, bacon and chicken. Cook on high for 45 minutes.


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