I made some pretty tasteless chicken stock today. I figured, if there’s chicken in soup, I mine as well make some chicken stock to go along with it, right? The recipe called for no salt, which I think was the main problem. I seasoned everything else in the soup but we thought there was something missing. Maybe it was the parmesan rind? That could have done it. But yes, if you decided to make this chicken stock, add in some salt too it. Maybe one or two teaspoons.
The soup was jammed pack full of veggies like onions, tomatoes, zucchini, carrots, and Kale. I subbed some spinach for the kale.
Shredded chicken after cooking in stock.
Chop and cook an onion. Add in some garlic.
Add in some tomatoes and then chicken stock.
After the chicken stock is added, add in all the rest of the ingredients. Look at how beautiful this soup was. Too bad the stock didn’t really live up to it’s name.
Be sure to add in some parmesan cheese to your soup if you didn’t get the parmesan rind in there. I know the celebrity chefs say to grate your own parmesan cheese and keep the rinds for soup, but I’m so stuck on buying the grated Kraft parmesan cheese. Might have to change my habits.
Chicken Stock/Chicken Soup Base from Martha Stewart
1 tablespoon vegetable oil
2 pounds chicken parts, such as necks and backs
1 whole chicken (3 1/2 to 4 pounds), rinsed
4 medium carrots, cut into pieces
3 celery stalks, cut into pieces
1 large yellow onion, quartered
2 teaspoons black peppercorns
5 stems parsley
In a 10- or 12-quart stockpot, heat oil over high. Add chicken parts and cook, turning frequently, until browned on all sides, 15 minutes.
Pour out fat. Add whole chicken, carrots, celery, onion, peppercorns, parsley, and enough cold water to cover ingredients by 1/2 inch (about 12 cups).
Bring to a boil over high. Reduce heat and simmer until chicken is cooked through, 40 minutes, skimming fat and foam and flipping chicken once.
Transfer whole chicken to rimmed baking sheet and let cool, about 10 minutes.
Pour liquid through a paper-towel-lined sieve into a large bowl (you should have 10 cups broth). Discard vegetables and chicken parts.
Shred chicken into bite-size pieces, discarding skin and bones (you should have 4 cups meat).
Classic Minetrone Soup from Martha Stewart
Calories: 415 | 10 g fat | 38 g protein | 43 g carbs | 8 g fiber
Points Plus: 10
2 teaspoons extra-virgin olive oil
1 medium yellow onion, diced small
2 garlic cloves, minced
1 can (15 ounces) diced tomatoes
Chicken Soup Base (10 cups broth and 4 cups shredded chicken)
3/4 cup small pasta shells
3 medium carrots, cut into 1/4-inch rounds
1 Parmesan rind, plus grated Parmesan (optional)
1 bunch kale (preferably Tuscan; 3/4 pound), tough stems and ribs removed, leaves cut into 1-inch pieces (4 cups)
1 medium zucchini, diced medium
1 can (15.5 ounces) chickpeas, rinsed and drained
Coarse salt and ground pepper
In a large pot, heat oil over medium-high. Add onion and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add tomatoes with juice and cook until liquid is evaporated, 4 minutes. Add broth and bring to a boil. Add pasta, carrots, and Parmesan rind, if using, and cook 5 minutes. Add kale, zucchini, and chickpeas and cook until zucchini is crisp-tender, 5 minutes. Stir in chicken and cook until warmed through, 1 to 2 minutes. Season with salt and pepper and remove rind before serving. Sprinkle with Parmesan, if desired.