Homemade-ish Chicken Soup

Making chicken soup from “scratch” isn’t so hard when you start with two cartons of chicken soup.  So maybe this isn’t the cheapest way to make it (or technically “homemade”), but it’s much faster than starting with a whole chicken, and guaranteed to come out tasty.

Ingredients

  • 2 – 32 oz. cartons of low sodium Swanson’s Chicken Soup (or other chicken stock you like)
  • 4 chicken thighs with skin
  • 2-3 carrots peeled, cut in large chunks
  • 3-4 stalks of celery, cut into 2 inch chunks including greens at the end of the stalks
  • 10 sprigs of Italian parsley coarsely chopped
  • Sea salt to taste

Cooking.  Pour both cartons of chicken soup into a large pot.  Wash the chicken thighs and place them in the broth and bring to a slow boil.  Let the chicken cook for at least 30 minutes.  Once the chicken is thoroughly cooked, remove it and let it cool.  Depending on how much the soup has boiled down, you may need to add several cups of water.  Add the carrots, celery, and parsley to the broth and continue to cook on medium heat.  After the chicken has cooled enough to handle, pull the chicken off the bone and add some (or all) of the chicken back to the soup.  (I opted to discard the skins and bones.)  We added matzo balls at the end (which my mom made separately).  But you could also add rice, noodles, or another grain if you want.

Voilà, homemade-ish chicken soup!

© Sarah Milstein 2014

 

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Noe Valley Farmers’ Market, Part Deux

Eat your veggies! I’m trying to make a weekly trip to the Noe Valley Farmers’ Market.  However, it’s pretty small and makes me miss the enormous Bastille Marché, where I could practice my French and wander through produce, literally for blocks.  I only bought potatoes, beets, and haricot verts (the vendor corrected me, “these are not green beans”).  If you like beets, they’re one of the easiest things to make, and I just discovered that beet greens aren’t so bad either.  Scroll to the bottom for an easy recipe!

To make roasted beets, chop of the tops and the tails, wrap each beet individually in aluminum foil, and pop them in the oven on a cookie sheet at 350 for just over an hour.  Take ’em out, unwrap the aluminum foil (you may want to wait for them to cool), and then just run them under water and the outer skin will peel off like magic.  Just don’t wear white.

© Sarah Milstein 2014