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Chicken Soup with Vegetables Recipe Video
|Whole chicken||10 1⁄2 Pound, halved down the back with the necks and gizzards (no liver ) (3 Whole Birds)|
|Whole black peppercorns||1 Tablespoon|
|Yellow onion||1 Large, unpeeled, scrubbed, root end removed, and quartered|
|Celery stalks||2 , cleaned and sliced with leaves|
|Carrots||2 , scrubbed and sliced|
|Parsnip||1 , scrubbed and sliced|
|Cold water||3 Liter (To Cover)|
|Unsalted butter||4 Tablespoon (Around 0.5 Stick)|
|Leeks||3 , trimmed, cleaned and thinly sliced/ see video, to measure 3 cups|
|Celery stalks||3 , trimmed and sliced on the diagonal into 1/3 inch slices|
|Carrots||4 Large, scrubbed and sliced on the diagonal into 1/3 inch slices|
|Turnip/2 peeled parsnips, scrubbed and sliced on the diagonal||1 , peeled and sliced into wedges|
|Chicken stock/Doctored canned chicken broth (see instructions)||6 Quart (See Video)|
|Ripe tomatoes||3 , peeled, seeded and coarsely chopped (see video)|
|Frozen green peas/Sweet fresh green peas||1 Cup (16 tbs), thawed|
|Shredded spinach leaves||4 Cup (64 tbs), firmly packed, well-rinsed, trimmed|
|Chopped italian parsley||1⁄4 Cup (4 tbs) (Flat Leaf Variety)|
|Freshly ground black pepper||To Taste|
Calories 1748 Calories from Fat 946
% Daily Value*
Total Fat 105 g161.6%
Saturated Fat 31.9 g159.5%
Trans Fat 0 g
Cholesterol 483.9 mg
Sodium 1604.7 mg66.9%
Total Carbohydrates 61 g20.2%
Dietary Fiber 7.6 g30.3%
Sugars 21.7 g
Protein 134 g267.1%
Vitamin A 279.6% Vitamin C 88.8%
Calcium 22.9% Iron 58%
*Based on a 2000 Calorie diet
2) To sweat the soup vegetables: Melt the butter in a 10-inch deep-sided skillet over medium heat. While it melts, tear off a sheet of waxed paper (large enough to cover the bottom of the pot) and brush some butter on one side of the paper. Stir the leeks, carrots, celery and parsnips or turnips into the melted butter. Toss to combine to lightly coat the vegetables with butter, and then place the greased side of the waxed paper directly on top. Reduce heat to very low and let vegetables sweat until wilted and only slightly tender, 8 to 10 minutes.
3) To simmer the vegetables: In an 8 to 10-quart soup-pot, bring stock to a boil and reduce heat so stock just simmers. Add the sweated vegetables to the stock and simmer (covered) over very low heat until crisp tender, about 15 minutes. Remove from heat.
4) To assemble the soup: Stir the chicken chunks into the soup pot along with the chopped tomatoes, peas, shredded spinach, if using, and chopped parsley. Add salt and freshly ground pepper to taste.
5) To serve: Reheat the soup gently, but thoroughly, until very hot. Taste for seasoning and adjust before serving. Ladle piping hot soup and vegetables into warmed bowls. Serve immediately.
6) To replenish your stock supply: Return the poaching mixture with the chicken bones to a boil. Reduce heat to low and simmer uncovered until the stock is rich with a golden color, 1 to 2 hours. As stock simmers, occasionally press hard on the solids to extract all of their goodness.
Low-Fat Variation: Although the addition of butter will produce a richer tasting soup, you can omit it entirely by adding the fresh vegetables directly to the stock instead of sweating them.
Timing is Everything:
• The stock can (and should) be made way ahead and, after removing the fat, be stored in the freezer.
• Any leftover soup can be frozen in securely covered, heavy-duty freezer containers for several months. (Be sure to label the containers with both the date and contents.) Thaw overnight in the refrigerator and reheat very gently.
• The vegetables, as well as the poached chicken for the soup can be prepared (assembled) a day ahead and kept in separate, well-covered bowls, in the refrigerator.
• The soup can be fully assembled 1 day ahead, cooled, covered and refrigerated. To refrigerate the soup in the pot, pull a clean kitchen towel over the top and then apply the lid. The towel will prevent any accumulated condensation from falling into the soup and diluting the flavor.