Tasty Treat Tuesday: Chicken Soup in my bowl
Random thunder aside, this day has turned into just the perfect blustery day for chicken soup. My roast chicken snafu lends itself perfectly to some good heart-warming soup.
Jenny’s Chicken Snafu Soup
Ingredients:
1 1/2 cups of baby carrots, cut into 1/2 inch pieces
1 small onion, chopped into a small dice
2-3 cloves of garlic, smashed
1/2 cup of fresh parsley leaves, coarsely chopped
1 cup of zucchini, cut into thin rounds
1/2 teaspoon of dried marjoram
1 teaspoon of the Spice House’s Greektown “Billygoat” Seasoning (thanks, Clare!)
1 large dried bay leaf
1 roast chicken carcass
3 tablespoons of olive oil
32 ounces (1 quart) of chicken broth, divided
4-5 cups of water (enough to cover the chicken carcass in the pot)
Directions:
Heat a dutch oven or large soup pot on high heat. Add the olive oil, onion, garlic (smash with a large knife so the garlic is crushed, but not separated into pieces), and carrot. Saute these ingredients on medium-high heat for about 5-7 minutes until the onion is tender and lightly browned. Add the “Billygoat” seasoning and 1 bay leaf (torn in half). Sautee the ingredients for a few more minutes to combine the flavors.
Add 2 cups of the chicken broth and water and turn up the heat to high. When the water starts to boil turn the heat down to medium and simmer for an hour. Remove the chicken carcass and let cool for about 10 minutes. Keep the rest of the soup warm on the stove and turn the heat down to low. Remove the chicken meat from the bones and add the chicken meat back to the soup. Add the rest of the chicken broth plus the sliced zucchini and the chopped parsley. Cook the soup for a half an hour longer. Warm some crusty bread in the oven and serve the soup hot with plenty of butter for that great bread. Enjoy!
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