Squirrely Jo wrote:
> I have not made home made chicken soup in years. Anyone have a good
> recipe for it.
> I know my mom used the whole chicken put it in water and boiled it to
> death. ;0) but I can't remember if she put anything like bouillon (sp)
> in there or not.
> I think I remember her having to skim off some of that greasy stuff
> too.
> I can't believe I can't remember how to do this anymore. We used to
> make chicken soup, chicken dumplings, chicken corn soup all the time
> and now I can't remember how to do it at all.
If I don't have a turkey carcass to boil, I use a whole chicken.
Boil the the carcass or chicken 4 to 6 hours in a LARGE pot, until
the meat is falling off the bones.
Drain and preserve the liquid.
After it's cool to the touch, pick remaining meat off the bones.
Place the liquid and meat in a crock pot with a 2 pound package of
mixed veggies, a large onion, diced, a cup of pearl barley (gotta
tell you a story later), season to taste (cook books have a chart
of herbs and seasonings), and cook on low for 4 to 6 hours (you're
cooking the veggies and onion, and re-heating the meat and broth).
If it appears too thick, a can of chicken or turkey broth can be
added toward the end of cooking.
I usually get 3 or more quarts of soup, freeze 2 quarts, refigerate
the remaining quart, and Mary and I have 3 or 4 lunches or quick
dinner before a square dance.
STORY: I was with an SO in Jamul between 1990 and 1998. As
we were preparing a grocery list for a trip to the commissary,
I mentioned that I needed pearl barley.
"THAT'S A SINGER!" she loudly proclaimed.
.... EVERYONE is weird. Numbnutz tommy is proud of it.
___ Blue Wave/QWK v2.12
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