My mother makes the best chicken soup! (I think all good Jewish Mothers need to make a good chicken soup, so I am working on that before having kids of my own.) Last week when Whole Oven Roasters were on sale I bought one for about $5. This made an amazing roast chicken (sorry, we were hungry and didn’t take photos). Then I cut all (as best as I could) the meat off of the carcass and left it in my Cast Iron pot (with all the juices), threw in the neck, added some water… and called my mom!
Mom told me that I was supposed to make her Chicken Soup using a whole *uncooked* chicken and that it wouldn’t be the same as hers! She wished me luck and told me to put in some more onion and garlic as well as carrots & celery.
Let me tell you – mom is right, this is not the same as hers, but it is a pretty gosh-darn good chicken soup (with perfect timing since I might be starting to come down with something!) So, look for those sales and then make a tasty roast chicken and turn the leftovers into an awesome soup!
“Leftover” Chicken Soup
- 1 chicken carcass (which has already been seasoned with salt & pepper & garlic & thyme & rosemary & sage & onions)
- chicken neck
- 3 carrots (or 1/2 bag of baby carrots – large sliced)
- 4 stalks celery
- 1 – 2 more medium onions
- Water to cover the chicken carcass
Cut most of the meat off your bones. Leave the bones in the Pot, add in the rest of the ingredients and fill the pot to the top with water. Allow to boil for about an hour and taste (then adjust seasoning as needed). Divide it into containers and allow the fat to rise to the top & skim most of it off. ENJOY your fresh ‘leftover’ chicken
One Year Ago – delicious Apple Turnovers
And I leave you with this, Today’s Question of the Day… what does your mom (or dad) make the best that you always strive to make as best as they do?