Thursday, October 31, 2013

Chicken Soup for Halloween

I can't remember if I've done a chicken soup post, so I'm just going to do (another?) one since I've got soup in its final stages in the crockpot right now.

We're into the cold and rainy part of fall, and it's a good time to make soup. I just got a flu shot, so it's an even *better* time to make soup. This stuff's easy, and you have to put salt in it or it won't taste like chicken soup as you understand chicken soup to exist. I don't like putting salt in it, so I leave that out when I'm making it initially and then I go "why isn't this salty and delicious in the way I expect chicken soup to be?" Every time. I recently read a straightforward egg noodle recipe, so I may try that next time. For now, though, chicken soup.

Some vegetables (whatever you want! maybe dice them! carrots are good in this situation.)
A potato, if you like potatoes in soup. I had a potato, so I put it in there. I diced it first.
Onion (diced. technically, it will be way more delicious if you saute the onion first before putting it into the crockpot, but this is very EASY chicken soup. Easy does not always mean "maximum delicious." This is the burden we lazy people must bear.)
Garlic (you could dice it, I don't care. I remove the garlic skin and just put the whole cloves in because I'm lazy.)
Some chicken (I got leg quarters from ALDI for $0.85/pound. I used one piece, because it's a small crockpot, and I don't like a lot of chicken, actually! Just put this in however you get it - fresh or frozen, whatever. You want skin and bones going into this for a heartier, fattier soup. Remove the skin if you want it to be less delicious. Leave the bones. Bones go in soup!)
An assortment of herbs. I usually put in some parsley, celery seeds (I don't know, they're in my pantry. I don't even know where they came from), rosemary, black pepper, poultry seasoning (see my note on celery seeds), lemon rind (again, no idea) and anything else that I notice that I think might be nice. I don't like sage. I'm just not a fan. If you like sage, I'm happy for you. Please explain it to me, because it's so, so gross.

Put everything in the crock pot and cover with water. Cook on high for a couple hours, then switch to low. It's ready when the meat is falling off the bones. I like to pull the meat out at this point, remove the bones and skin, cut up the meat and put that back into the soup.

Have some soup. Go "why isn't this at all salty?"

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