Chicken Soup Recipe
Ingredients/Method/Upcoming Events
This Winter, Rē is offering a mini Soup Series, where we are sharing some of our favorite soup recipes.... and a story to go with them Soup'n'Story Time! Soup means so many things. Warmth. Comfort. Hope. Leftovers and freshness and community. Recovery from being sick or a meal for a potluck. The perfect food for regeneration! And it is so delicious!
Please do feel free to share with us one of yours!
This week, our community member Krissy is sharing a delicious Chicken soup and stock recipe.
From Krissy:
Sitting down with a bowl of soup, and maybe some warm, buttered bread and good company is an image that calls forth a feeling of connection, belonging, and community. I’ve grown into soup making, not so much out of childhood memories or community events. The motivation is creating the experience that I want to have when sharing soup with others.
This recipe for stock and then soup is adaptable, and versatile, and provides a foundation to support many flavor profiles.
One of my favorite uses of this broth is adding seasonal ingredients. Spring and summer minestrone, fall ribollita, winter squash, and the ever-present chicken variations. One base to serve them all!
Stock with Leftover Bones from a Roasted Chicken
Ingredients:
Leftover bones and skin from 1 large cooked or raw chicken carcass, or from 2 rotisserie chickens
Celery tops and 1 large celery rib, cut into 2-inch segments
1 large unpeeled onion, quartered
1 carrot, cut into 2-inch segments
1 bunch parsley (stems and leaves)
Salt, to taste
Black pepper, to taste
Methods
Combine ingredients in a large pot:
Put the leftover bones and skin from a chicken carcass into a large stock pot. Add vegetables, like celery, onion, carrots, parsley. Cover with water. Add salt and pepper to taste, about a teaspoon of salt, 1/4 tsp of pepper.
Bring to a boil and reduce to a simmer:
Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer partially covered at least 4 hours, occasionally skimming off any foam that comes to the surface.
Concentrate the stock (optional):
If making stock for future use, you may want to reduce the stock by simmering an hour or two longer to make it more concentrated and easier to store.
Strain the stock:
Remove the bones and vegetables with a slotted spoon or spider ladle, and strain the stock through a fine mesh sieve.
To check Methods 2 (Chicken Stock with Raw Chicken Backs, Wings, and/or Legs) and 3 (Quick Chicken Stock), read the full article from simplyrecipes.com
UPCOMING EVENTS
ReMembering Course Info Webinar
Friday, February 21 - 1 pm ET to 2:15 pm ET
Towards Healing the legacies of the first harm
The session is recorded and sent out to anyone who signs up for the information session. The information session is not required in order to register for The ReMembering Course. The ReMembering Course starts in Winter/Spring.
Spiritual Direction Info Webinar with Rev. Sara Jolena Wolcott
March 5, 1 pm to 2:15 pm ET
You are answering. You do not need to travel this road alone.
A dynamic gathering of visionary movement leaders, activists, and professionals exploring innovative, nature-inspired solutions for today’s pressing environmental and social challenges.