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Description

This is a pretty easy soup to put together, as are most soups. I started with leftover turkey stock from Thanksgiving. Yes, it had been frozen, thankyouverymuch. To that, I added one happy chicken and poached him for about an hour or so. From there on out, it was simply a matter of seasoning, thicke...

Cooking Time

Preparation Time :0 Min

Cook Time : 0 Min

Total Time : 0 Min

Ingredients

Serves :
  • 3 quarts approximately veggie/chicken/turkey stock. preferably homemade. you cans, of course, substitute canned or boxed stock.


  • 1 whole happy chicken (or 3 pounds of bone-in chicken parts--dark meat is most flavorful)


  • poultry seasoning, to taste


  • salt and pepper, to taste


  • juice of 2 lemons


  • thickener of choice (roux, blended potatoes, or cornstarch slurry)


  • about 1/4 cup heavy cream


  • a few new red-skinned potatoes, diced a la the anal retentive chef


  • a bag of frozen peppers and onions


  • frozen corn (even i thought that was a bit of overkill, but it needed to be used up)


  • t bag some noodles. i used some wheat noodles from the asian grocery. i don'remember the name because they just live in a zip-top .


  • shredded or diced chicken meat

Directions

  • Bring stock to a boil for about 30 seconds (just to kill any baddies that might be lurking).
  • Put in your happy chicken or chicken parts, return to a boil and then turn down heat to a simmer. Simmer just until meat is cooked through. The time this takes depends on whether you're using the whole bird or just parts, so between twenty and 45 minutes.
  • Remove chicken pieces from stock. Let cool for a bit. Remove skin and pull meat from the bones. I put all the bones in a freezer bag and will make some stock with them later on.
  • Squeeze in the lemon juice, and season the broth with salt, pepper and poultry seasoning. Thicken the broth as much or as little as you want in whatever way you want. (roux or cornstarch slurry, or even blending in some mashed potatoes)
  • Add in the potatoes and simmer about ten minutes.
  • Add the noodles and simmer until just-barely-tender.
  • Add in the rest of the vegetables and the reserved chicken. Heat through. Pour in a bit of cream and taste. Adjust seasonings as necessary.