Chicken soup + a grilled cheese sandwich for a rainy , chilly day.
When you roast a chicken, there is usually the carcass left with a little meat on it. Instead of throwing this out, use the bones to make a nourishing soup or stock.
Recipe:
For this version (chicken soup has so many delicious variations!) I used the following ingredients: roasted chicken carcass & drippings (I admit, I laugh every time I use the word carcass so bear with me ) + medium sized sweet onion , 4 cloves of garlic , carrots , celery , ginger, lemon , fresh & dried herbs (parsley, sage, thyme & cilantro for the very end), bay leaves , apple cider vinegar, olive oil, salt & peppercorns.
Chop the onion, garlic, carrots & celery. Slice the ginger root.
Place the carcass & pan drippings in the crock pot.
In a pan, sauté the onion & garlic in some olive oil. Season & add them to the crock pot. Next sauté the carrots & celery and add them to the pot. Add fresh & dried herbs, ginger, brined or regular peppercorns, bay leaves & juice of 1 small lemon (1/2 of a larger lemon), a splash of apple cider vinegar & filtered water. Season and cook on low for 4-6 hours. Taste and season more, if needed. Remove the bones when soup done. Pull any remaining meat off & add back to soup.
Serve the soup with toasted bread , or a grilled cheese sandwich , and a little sour cream & fresh cilantro (if you enjoy the taste, that is ). You can add jalapeños or other hot peppers if you like a little heat. And, of course, you can add noddles or rice to the soup.
Enjoy!
#inthekitchenwithnora #chickensoup #chickensoupforthesoul
