Leeleigh said:
Leeleigh said:Here you go cat..
Quick Chicken Soup
2 Rotisserie chickens
3 32 oz cans of chicken broth
3 or 4 ribs of celery
2 carrots
1 large onion
1 stick of butter(optional)
Tear the chicken apart and place in large dutch oven or stock pot cover the chicken with 2 cans of broth, reserve one can. If necessary, add water to cover chicken.
Bring chicken and broth to a boil, then turn down, cover and simmer for 1 hour.
Remove meat from broth and strain broth.
Allow meat and broth to cool, placing broth in fridge to allow fat to rise and solidify, skim fat off when solid.
While meat and broth are cooling, chop up celery, carrots and onion and sauté in butter until tender.
Take 3rd can of chicken broth, pour in dutch oven or stock pot and add celery, carrots and onion mixture. Bring to a boil, then turn down so it will simmer
Add skimmed broth to this mix.
Take cooled chicken and remove skin. Pull cooled meat off of the bones.
* I hand shred the meat*
Add meat to broth mix. Allow to simmer for another 30 minutes
season to taste.
If desired, add the stick of butter and stir into the broth. It will give your soup a richer flavor.
Note, if you like alot of broth, plan on having an extra can of broth to add to mix.
You should get a good gallon of soup out of this
This is your basic chicken soup. You can add what you like to it now. If you add rice or noodles, plan on cooking them separately and then adding them.
If you like chicken and dumplings:
Dumplings
2 cups of sifted flour
l stick of butter
2 level teaspoonfuls of baking powder
½ to 2/3 cup of milk or water
½ teaspoonful of salt
soften butter to room temp.
Mix all the dry ingredients together
cut butter into the mixture until it is like fine crumbs.. you can do this either with a pastry cutter, or two forks. You are basically smashing the butter into the flour and "cutting" it into little pieces the forks.
Make a well in the ingredients and add your liquid, adding a little at a time till you get a soft dough.
To make the dumplings.
Flour the surface of your counter or table. I use 1/3 of the dough at a time. Pour the dough out onto the counter and roll it thin. I slice my dumplings about 1" wide and about 1/2 long. And put them on a plate until I have used up all of the dough.
Bring your broth mix up to a boil while you are slicing the dumplings. Then drop them by small handfulls into the boiling broth.
Turn the broth down and let the pot simmer for 30 minutes to allow flavors to meld together
Please note, if you make the dumplings to go with the chicken soup, DO NOT add the stick of butter to the broth mix as there is butter in the dumplings.
Leeleigh said:
Shreik said:
Shreik said:
Shreik said:Thank ye love how are you tonight
Shreik said:Hum dandy as candy and fine as wine be thee I would love to sample you
Shreik said:Honey with you sexy ladies here on lit even my tongue has a stiffy
