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Chicken Soup in the Freezer
Thu, October 22, 2009
from Shannon
Having homemade chicken soup in my freezer makes me inordinately happy. It’s like money in the bank, gas in the car, and being in the middle of a good book.
Simple, old-fashioned chicken soup is one of my favorite foods to make with a friend. When you’re cooking, the house smells incredible. And then anytime you need it, for a quick dinner or to comfort a sick friend or child (I just brought some over to a neighbor), you have it, waiting.
Here’s our favorite recipe:
Old Fashioned Chicken Soup
Ingredients
4 quarts chicken broth (see below)
1 large onion, chopped
4 cloves garlic, chopped very finely or put through a press
2 tablespoons extra virgin olive oil
3 lbs. cooked or raw chicken, pulled off a whole bird, or boneless cut up chunks
8 celery stalks, chopped
8 carrots, chopped
1 bay leaf
7 sprigs fresh thyme, pulled off stems and chopped finely
7 sprigs fresh rosemary, chopped finely
salt and pepper to taste
Directions
In a very large soup pot, sautee onion and garlic in olive oil until soft. Pour in chicken broth and put heat on medium high. Add celery, carrots, bay leaf, herbs and salt and pepper. Bring to a boil, skimming off fat with a slotted spoon or sieve. Simmer 45 minutes or until vegetables are soft, stirring occasionally while adjusting seasonings.
Add small dried cheese tortellini, fusilli, rice, or other pasta of your choice and cook according to pasta directions. If you are freezing this soup, we recommend adding pasta or rice after you thaw the soup, just before serving. For a hearty meal, serve with a loaf of good bread and a salad.
Chicken Broth
Ingredients
1 whole chicken carcass, meat pulled from the bones (save the meat for your soup, or chicken salad, or another use)
Water to cover the chicken, about 3-4 quarts
1 bay leaf
1 ½ tablespoons peppercorns
3 garlic cloves, chopped roughly
1 tablespoon salt
6 celery stalks, chopped roughly
4 carrots, chopped roughly
1 large onion, chopped roughly
10 sprigs fresh thyme
Directions
Place chicken carcass in a large soup pot and cover with water. Add all other ingredients and bring to a boil. Simmer for at least 2 hours, stirring often, until the bones break apart and the vegetables are soft. Working in batches, pour the stock into a fat separator or sieve, discarding all but the clear broth.
<< go back to blog main pageComments
Shannon, you got me so in the mood for chicken soup that I may just have to make it instantly! Thanks for the inspiration and the great sounding recipe.
from Susan on October 22, 2009
I have a pot simmering on the stove right now and plan to freeze some in ice cube trays to add a touch of stock to gravies and pastas. I completely agree with you Shannon. Thanks.
from Jane on October 22, 2009
I know what you mean about good things in the freezer being money in the bank. Yesterday I whipped up dinner for nine last minute with the homemade pesto from my freezer taking center stage. We could have had pizza (AGAIN) but the “assets” in my deep freeze saved the day!
Now I need to make the soup and increase my “net worth”.
from Suzanne on October 22, 2009
This recipe was perfect timing - with our first cold snow day and a sick husband, we need chicken soup!
I always enjoy your recipes because I know they always turn out well. Thanks!
from Evelyn on October 22, 2009
I have an excellent recipe for Manorccan Clam
Chowder from a chef in Florida. Freezes great
and the recipe makes 6 quarts.
from on October 29, 2009
Hi Mary Ann, please post your Clam Chowder recipe! Thanks.
from on October 30, 2009
Minorcan Clam Chowder
1/4 pound bacon, minced
1 lge. stalk celery, coarsly chopped
2 lge. spanish onions, coarsly chopped
4 medium sweet bell peppers, finely chopped
6 lge. carrots, coarsly chopped
6 lge. can tomatoes, crushed
6 cups clam juice
4 pounds frozen chopped clams, raw
2 tsp black pepper
3 lge. bay leaves
* dash cayenne pepper
* 2 tsp. fresh datil pepper, minced
1 tsp leaf oregano
3 T. fresh parsley, chopped
6 potatoes,peeled and chopped
Saute bacon. Add celery, onions, bell peppers
and carrots and saute slowly for 5 to 8 minutes.
Add tomatoes, clam juice, clams, black pepper,
bay leaves, cayenne, datil pepper,oregano, parsley
and salt to taste.Bring to a boil and simmer for
one hour. Add potatoes and simmer for one hour
more, being careful not to scorch the bottom of
the pan. Yields 1 1/2 gallons. Freezes well.
* Note: for a milder chowder decrease the amount of cayenne and datil peppers.
I have halved this recipe with much success. As even frozen fresh clams are not available here, I
use the same amount in canned clams, anduse the
clams and juice to make up the total amount. It
seems to taste the same. This recipe came from
The Clam Shell, s seaside restaurant from years
ago in St. Augustine, Florica. The datil pepper
is only grown in St. Johns County in Florida, and
can be ordered as a sauce from The Datil Pepper
Company.com, although any hot pepper sauce can be
used.
from on October 30, 2009
The Therapist
I personally try it .Its really so nice .Thanks for it .read more
from on November 13, 2009
How is Jamón Serrano produced?
from on May 26, 2010
small producers in the traditional pig-farming areas when they slaughtered the pigs they had reared
at home for many months. The climate was an essential part of the production process, which began in the cold winter months and ended with mild summer temperatures. This domestic process that took place in many homes in Spain was a means of ensuring a supply of home-made food for much of the year and was the origin of the Jamón Serrano industry. BuyJamon.com buy jamon iberico online and have it delivered to your door.
from on May 26, 2010
Usually the thumb rule is eat healthy, drink healthy and live healthy. but you should allow your taste bud to go free once in a while. I love Chinese food and quite often I order Chinese Delivery from my favorite Chinese restaurant. I guess that’s fine.
from on June 22, 2010
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