With this odd weather we’ve been having lately, more people are staying home. Why not make a quick chicken soup for the family that is hearty and does the body good? Here’s one we made at Dougherty Report.
1 preferably free range roasting chicken (about 4 lbs)
2 TB olive oil
1 cup of baby carrots
1 medium onion
1 stalk of celery
3/4 tsp of dried thyme or 1 TB fresh
1 tsp of dried parsley or 1 TB fresh
2 tsp sea salt
1/2 tsp white pepper
1 tsp minced garlic
1 bay leaf
1 Idaho potato
2 hard boiled eggs
Slice the carrots and dice the onion into 1/4 inch cubes. Slice the celery about 1/8 inch. Heat a large pot over medium high heat and add the olive oil. Add the carrots, onion and celery and saute until the onion is translucent. Wash the whole chicken and add it to the pot. Add water to cover. Add thyme, parsley, salt, pepper, garlic and bay leaf. Simmer for one hour. Do not rapidly boil or your stock will be cloudy. Take out chicken and let cool slightly. Remove meat from chicken and shred. Dice potato in 1/4 inch dice. Boil eggs (put in a pot with water to cover with eggs, when it starts to boil turn down to low and cook for 10 minutes then shock in cold water). Add potatoes to the soup and simmer for another ten minutes. Check seasoning. Slice eggs. Serve soup with the shredded chicken and sliced eggs to garnish. Serve with some crusty garlic bread and a salad.
Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations.
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