Chief's Richest Chicken Soup:
Tis recipe makes the richest, amazing flavored broth, with exceptional mouth feel It takes time, and a few unusual ingredients, but is well worth the effort.
2 lbs. chicken wings
1 lb. bone in chicken thighs, with skin
3 lb. roasting chicken with neck, and giblets.
1 lb. chicken feet
1 smoked ham hock
2 tsp. kosher salt
1tsp. ground sage
1 tsp. dried rosemary
1/2 tsp ground thyme
2 carrots, peeled, and sliced
1 large onion, rustic chop
12 oz. dice tomato
1 recipe homemade egg noodles
1 cup all purpose white flour
2 tbs. salt
2 tbs. Sunflower or Olive oil
2 tbs. Olive oil (set aside)
2 tbs. plus 1/2 tsp. Salt
Place flour and salt in a mixing bowl. Add 1 tbs. olive oil and 1/4 cup water. Stir to make a dough. Add more flour or water until the kneaded product is soft and springy, like a good bread dough. Continue kneading for five minutes.
Place thighs and wings onto a foil lined baking sheet, season with salt and pepper, and roast in a 450' F oven for 20 minutes. Place the ham hock, and chicken feet into a large Dutch oven. Cover with water. Bring to a boil. Cover, reduce heat, and simmer for an hour. Prep all veggies. Ctut up the chicken, removing the bones, and skin. Place carcass into the Dutch oven Simmer for 45 minutes. train broth into a bowl, and take all meat from the carcass, and ham hock. Some people eat the chicken feet, wile others discard them. Place the broth and meat back into the pot. Debone the thigh, and add with the wings back into to pot. Dice the roasting chicken, and lightly brown in butter. Add to he pot. Season with herbs, and spices. Add veggies. Add water until the pot is nearly full. Taste nd correct the seasonings. Cover and simmer for 45 minutes.
Make egg Healthy Noodle
dough. Roll out as thin as you can. Dust with flour, and roll dough into a snake. Cut snake into pencil-wide portions. Unroll noodles and add to the soup. Cook for five minutes and serve with buttered, crusty bread, or biscuits.
Intense Chicken Vegetable Soup
This recipe comes from a good friend. I told him about this cookbook that I wrote, and he excitedly asked if I would include his wife's chicken soup recipe. He stated that it’s incredible. After looking it over, and trying it, I understand why.
This soup has no noodles, no dumplings, no grains of any kind. It is simply the wonderful taste of chicken mixed with the complementary flavors of fresh vegetables and herbs. It is a soup guaranteed to please.
1 cut up fresh chicken
2 lb. fresh chicken wings 6 quarts water, 2‑3 carrots (sliced), 2‑3 stalks celery (sliced)
1 onion (chopped)
1 cup broccoli (diced)
1 tbs. chicken bouillon
4 fresh green onions (sliced)
1 tsp. thyme
1 tsp. pepper
1/2 tsp. celery salt.
Optional: Add 2 cans diced tomatoes and 2 tbs. chopped fresh cilantro.
Cover chicken with cold water and 2 tbs. of bouillon, and bring to a boil. Boil for 10 minutes, then reduce heat to medium (low boil) and add veggies. Continue cooking for an additional 45 minutes, then remove chicken. De‑bone chicken after it cools, and return meat to soup. Add additional water and bullion as needed (be careful; too much bullion will make it taste
salty.) Let guests salt & pepper to taste.
This soup is versatile. You can add additional seasonings like parsley, rosemary, oregano, bay leaf, etc. Enjoy
Seeeeya; Chief Longwind of the North