Homemade Chicken Soup

Homemade Chicken Soup
4 quarts of COLD water
2 bone in chicken breasts; washed, skin removed and fat removed
1/2 can of Tomato Paste
2 medium yellow onions, quartered
4 organic celery stalks, washed, ends removed, and cut in half. Keep leaves.
4 carrots, washed, peeled and quartered
2 tspn salt

Fill a large stock pot with the cold water.

Start with cold water. Do NOT turn heat on until all items are in the stock pot.

The vegetables: 2 medium yellow onions quartered, 4 carrots cut in half, and 4 organic celery stalks halved with leaves kept whole.

2 bone in breasts of chicken cleaned my way. Washed in hot water, trimmed (skin and fats taken off), then scrubbed with kosher salt then rinsed with cool water. this process helps with the skimming of the soup later.

Then add in everything starting with the chicken on the bottom of the pot, then the vegetables on top.

All items in the cold water. Now you can turn on the heat to medium high.

Turn on heat to a medium high.

Once the stock comes to a rolling rapid boil add in the tomato paste. Stir to melt the paste well.

Once the soup is boiling at a rapid pace add in a half can of tomato paste.

The tomato paste not only adds a lot of flavor, but it will turn the from a gloomy pale to a warm rose. — The tomato paste not only adds a lot of flavor, but it will turn the soup from a gloomy pale to a warm rose.

Turn down heat to medium, keeping the soup on a constant simmering boil. Stir occasionally.

After one hour you can start the process to skim the fat from the top. Using a ladle or spoon skim the fat at the surface of the pot, most of it will accumulate around the edges. Discard fat.

About an hour into boiling you can begin skimming the fat from the top. The fat is real minimal because of how it was cleaned, but there is still fat to skim.

Turn the heat down to low. Let the soup simmer for 30 minutes.

The soup is now done!

You can start the removal of the chicken and vegetables.

After 1.5 hours of boiling, the soup is done. Now you have to remove all the items and set them aside. The chicken can be shredded for when you add in cooked pasta to it, or it can be used for salads or anything! — After 1.5 hours, the soup is done. Now you have to remove all the items and set them aside. The chicken can be shredded for when you add in cooked pasta to it, or it can be used for salads or anything!

Place the chicken and vegetables aside on a plate/bowl.

Straining the soup. This is important for a clear soup.

In another bowl or stock pot, place your fine strainer then pour the soup through it, to further collect the smaller pieces. Leaving the soup clear. Throw the strained bits away.

Add in the salt now to taste.

Shown the meat and veg that was removed, and then 2 quarts of strained soup ready to be put away for later this week.

To add pasta: Partially boil pasta separately. Strain the water, then add soup. Cook pasta through.

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What to do with the chicken and vegetables?
1. In your soup: Shred 3-4 oz of chicken. Cut 3-4 pieces of carrots into bite sizes. Then set aside. Partially cook small sized pasta separately from the soup. Strain the pasta, then add in stock, chicken and carrots. Cook on medium till pasta is cooked fully.

2. A side dish: Cut the chicken into large bite sizes, place on a platter along with the carrots and celery. Drizzle extra virgin olive oil, sprinkle salt and grind pepper on top. If you like lemon, like I do, squeeze a little lemon juice on top. It’s such a delicious addition to this dinner.

3. For another dish like chicken salad.

The onions can be thrown away.

Valeria Out Loud

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