I've never made soup before. But this week I got a hankering for homemade chicken soup…so I made some today. I kind of made it up as I went along and both Alex and I were quite pleased with the result. It's a hearty soup and very delicious. Plus, what I did made a LOT.
4 chicken breasts, bone-in
4 medium potatoes, peeled and diced
3 large carrots, peeled and diced
1 onion, diced
1 900mL container of Campbell's low-sodium chicken broth
Salt and pepper to taste
1. Put the chicken breasts in a large pot and cover with a fair bit of water. Boil for approximately 1.5 hours, or until the chicken falls easily off the bone. Remove chicken from the pot and debone it. Set aside.
2. Strain the water from the pot and put it back in. This is going to be part of the liquid in the soup.
3. Peel and dice the potatoes and carrots, and dice the onion. Add to the liquid in the pot along with the chicken. Then pour in the container of chicken broth.
4. Add salt and pepper (I did 25 shakes of each) and stir thoroughly.
5. Bring to a boil then lower the temperature and cook until the potatoes and carrots are done, about 15 minutes.
6. Serve. We had buttered homemade rolls with ours.
This made a very large pot of soup. To the point where I had a large bowl and Alex had two large bowls and there is still about half the pot of soup left over.
Monday 10 March 2014
Saturday 8 March 2014
Braised Potatoes with Garlic
Today is Alex's birthday. He wanted to have t-bone steaks for supper. I agreed. I thought baked potatoes would be good, but he wanted to try this recipe he had found online. So I said sure, and did it. This is the recipe. He got it on this website: http://www.seriouseats.com and I believe they got it from a cookbook or something. Anyway, we LOVED it and would definitely try it again. We omitted the rosemary (because neither of us is a fan), but otherwise followed the recipe exactly.
1 1/2 lbs small red potatoes, rinsed
3 tbsp olive oil
1 cup chicken stock
3 cloves garlic
1/2 tsp fresh rosemary, chopped
Salt and pepper to taste
1. Cut the potatoes in half and then place them into a pot where they will fit in a snug, single layer. Pour in the olive oil and the chicken stock. Add the garlic cloves and sprinkle a pinch of salt and pepper.
2. Cover the pot and bring the stock to a simmer. Reduce heat to medium-low and cook for 20 minutes.
3. Remove the lid, turn the heat to high and cook until the liquid reduces, becomes thick and starts to coat the potatoes. Stir occasionally. Plate the potatoes, and sprinkle with the chopped rosemary. Season with salt and pepper if needed.
1 1/2 lbs small red potatoes, rinsed
3 tbsp olive oil
1 cup chicken stock
3 cloves garlic
1/2 tsp fresh rosemary, chopped
Salt and pepper to taste
1. Cut the potatoes in half and then place them into a pot where they will fit in a snug, single layer. Pour in the olive oil and the chicken stock. Add the garlic cloves and sprinkle a pinch of salt and pepper.
2. Cover the pot and bring the stock to a simmer. Reduce heat to medium-low and cook for 20 minutes.
3. Remove the lid, turn the heat to high and cook until the liquid reduces, becomes thick and starts to coat the potatoes. Stir occasionally. Plate the potatoes, and sprinkle with the chopped rosemary. Season with salt and pepper if needed.
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