A Distinctly Different Homestead

Chicken, Tomato, Zucchini, Stew

Best Bean Blend

Corn Chowder

Delish Chicken Soup

Tomato Soup

This was last night's dinner.  It was SO VERY GOOD!  Even my daughter who is not a soup lover and groaned when I said I was making tomato soup with my bounty, said this was great and 'to keep it on the list'. My Honey also liked it and took the little bit left over to work today.  Try it, perhaps you will never eat canned soup again!


Tomato Soup

2 Tbsp oil (can you say red palm? Regular oil works fine,too!)
1 cup chopped onion
4 cloves garlic, minced
1 cup carrot, chopped
1/2 cup celery, chopped
8-10 tomatoes, seeded and diced
7 cups chicken broth
2 Tbsp Worcestershire sauce
2 tsp salt
1 tsp dried thyme
1 tsp pepper
8 drop hot sauce

Saute onion and garlic in oil until tender.  Add the carrots and celery and cook 7-9 minutes until somewhat softened.  Stir in remaining ingredients.  Bring to a boil, then lower heat to a simmer and cover and cook for about 20 minutes, stirring frequently.

This was the end of the recipe. 

However, I took the soup and blended it smooth in my VitaMix.  I put it back into the pot and then combined about two cups of milk with about two Tbsp cornstarch/arrowroot powder until smooth and stirred that to the soup.  I brought it back to a boil and cooked it for a couple of minutes until it had thickened.  Then, after allowing it to cool a while, I served it with home-made bread and rolls.

It was a hit all around!  Please let me know if you try it and like it!  Thanks leemomofthree, for the good report on Greek Beans! I'm glad your family enjoyed it!

Momma

Curried Chicken and Rice Soup

Chicken Stock-NT Cook Along

I am participating in a NT cook-along hosted and taught by Katie from Team Bettendorf. 

This week she showed how to make chicken stock.  I had JUST cooked up a batch, so I am not doing it again, but I will show some of my finished product:
I usually freeze my broth into 2 cup portions and use it in recipes.  Katie mentioned that you can use whatever veges you have on hand.  I usually use chunked carrots,

Chicken Stock

Chicken Stock

4 pounds chicken pieces, including necks and backs

1 large onion, quartered

4 carrots, washed and chunked

4 ribs celery, cut in half

1 leek, white part only, cut in half lengthwise

10 sprigs fresh thyme

10 sprigs fresh parsley with stems

2 bay leaves

8-10 peppercorns

2 whole cloves of garlic, peeled

2 Tbsp. white vinegar

2 gallons cold water

Place water, chicken, veggies, and spices in a 12 quart stockpan. Cook on high until just boiling, then turn the heat down to medium.  Skim the scum occasionally, every 10-15 minutes for the first hour, then 2x an hour for the next two hours.  Add hot water as needed to keep the bones and veggies submerged.  Simmer uncovered for 6-8 hours or up to 24 hours. (If simmering overnight, turn heat to low and cover.)

Strain stock through a colander or strainer into another large pot.  Discard the bones and veggie scraps, but save the chicken meat, if desired.  Put stockpot in sinkful of ice to cool quickly and refrigerate overnight.  Remove solidified fat from stock if desired.  Keeps in fridge 2-3 days, or freeze for 3 months. 

I know it sounds like a lot, but it's not! BTW, it turns out fine if you forget to skim the scum (I often do!)  Think of all the salt and MSG and other unpronouncable things you can keep out of your family by doing this!!!

Please let me know how you like the recipe and of all the ways you end up using it!

Momma