My mom’s secret to her chicken soup is to add a ¼ tsp. of sugar for each cup of chicken stock. It’s not a lot of sugar, but it sure makes a difference in the taste. The
sweetness complements the soup’s savory base and satisfies the palette’s craving for salty sweetness. There are different types of sugar that could be used for each type of
cooking. For soup you can use regular white sugar.
The beauty of homemade chicken soup is that you can use the recipe to get rid of things that are cluttering up the fridge, as the recipe is easy to modify. Beyond
the basic carrot, celery, and parsley, you can throw in any additional vegetables you choose. Add any type of pasta or rice you already have laying around your
kitchen. Use either chicken or turkey, depending on the original meal and your dietary preferences.
My soup began with a chicken roast. On Sunday afternoon I arranged a bed of vegetables left over from our weekly produce box on the bottom of a roasting pan: carrot, parsnip, potato, leek, garlic, and fresh rosemary sprigs. After draining the chicken, I rubbed every inch with olive oil and coated it with a generous rub of salt and pepper. After adding ½ cup of water and covering the pan, the bird was ready for the oven.
The chicken soup itself came the next night, and the recipe was very simple. I used water and the chicken’s carcass and roasting juices to create a stock, and the leftover chicken meat and roasted veggies went into the soup as well. We also had a side of wild rice with our roasted chicken dinner, and I made extra to serve with the
soup. What a wonderful meal!
1. Sauté 1 cup diced onion in 2 Tbsp. butter or olive oil on low heat until onions are translucent.
2. Add 1 cup diced celery and ¼ cup chopped parsley and sauté 2 more minutes.
3. Add mixture to a soup pot with the chicken stock, already heating over medium heat.
4. After the stock has heated to simmering, add the shredded chicken, roasted veggies, and sugar. Season with salt and pepper to taste.
5. Ladle the finished soup over precooked rice or pasta. Don’t add the rice or pasta to the soup pot itself, because it will make your leftovers soggy. Top with parmesan cheese and serve with garlic bread. Enjoy!
About the Author:
Elizabeth Gomez is a successful caterer in the Houston area. In her free time she enjoys wine tasting, baking and testing new recipes on her family. She also loves to
share her catering skill and nutritional knowledge in blogs to help others improve their diet & nutrition and how to cook quick and healthy meals for the entire family. Follow her on Twitter @lizgomez485.
Posted: Monday, April 15th, 2013 @ 1:49 am
Categories: recipes, soup, soup articles, soup recipes, soups.
Tags: Chicken Soup Recipe, guest bloggers, Homemade Chicken and Rice Soup, Homemade Chicken and Rice Soup Recipe, recipes.
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