In This Week’s Morning Menu, WMTW News 8’s Jim Keithley shows us Academe Brasserie’s recipe for Tomato & Basil Soup. Click here for the recipe.
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Question by lilawolf: Recipe for VEGGIE chicken soup?
I would like to make a soup with a whole chicken, organic chicken stock and/or bullion if necessary, potatoes, onions, carrots, peas, corn, celery, tomatoes, and possibly some sort of squash. I have no idea what order or at what times to add these items. Please help!
P.s. I do not want to use cream or a lot of butter. Recipes with rice instead of potatoes would also be considered. Even if you don’t have an entire recipe but have a good idea of when to add things that would be great!
p.p.s Corn and peas would be canned all else would be fresh. Tomatoes could be either way.
Oooooh…. and mushrooms!
Answer by Gwennie B
If you use a whole chicken, you won’t need additional chicken stock- you can make a fine stock with the chicken itself. You need to cook the meat, either by roasting it and pulling it off the bones, or cutting the chicken up and poaching the pieces, and then boiling the bones, along with veggies (carrots, onions, celery, and garlic are traditional) and herbs and spices (I like peppercorns and parsley). Once it’s boiled, skim any foam off the top, reduce heat to a simmer, cover, and leave alone for a few hours or longer. Strain, and voila- you have your own delicious stock!
Generally, harder vegetables need longer cooking time and should be added earlier- carrots and potatoes take the longest, onions, celery mushrooms, and squash take a medium amount of time, and peas, corn, and tomatoes should be added just at the end, along with your cooked shredded or chopped chicken.
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