Okay,ladies! Here's the request for soup recipes from several weeks ago. Print 'em out for the next stretch of chilly weather we seem to be in for. Here is my standby recipe for chicken stock that seems to change each batch. It is ideal for chicken noodle or pork wonton or vegetable. I will often freeze 1 cup baggies of it for individual servings, to add to rice, or for when I'm out of canned broth. Enjoy!
Basic Stock
1 whole chicken (I love buying the roasted chickens at the grocery. Serve it for dinner and use what is left of the carcass for the soup!
1 onion, cut in quarters
2-3 carrots or a handful of baby carrots
2-3 stalks of celery
1/2 tomato (I've also used a squirt of ketchup if I'm out!)
1-2 bullion cubes (more if your chicken carcass is skimpy)
fresh parsley
salt
pepper
*other "last day" veggies and random herbs I've thrown in the pot: turnips, green onion, shallot, thyme, bay leaf
Bring the bot to a boil. Cover and let simmer for 2-3 hours, tasting frequently and adjusting seasoning. Strain off broth and pick out chicken (if using fresh). I like to refrigerate the stock overnight, then skim the fat off the top.
Chicken Noodle
Bring stock to a boil. Add chopped carrots. Boil noodles in water. Drain and add to broth.
Pork Wonton Soup
Brown lean ground pork or cut leftover pork loin into small pieces. Using store bought wonton wrappers (in the refrigerator part of the produce section), add a tsp of cornstarch to 3/4 cup or so of water and mix. Use your finger to wet a "V" of the square, add the pork, and fold into a triangle. Use the paste to fold sides into an envelope. (My kids love to help with these!). Bring a pot of water to a boil and boil just until wontons float to the top. Add chopped scallions and thinly sliced mushrooms to broth, adding wontons last. Coupled with fried rice (I throw all the weeks leftover veggies and meat in!), it makes for an impressive and healthy meal!
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