The Garden Gate Recipe Collection
Chicken Broth Soups #1
One great thing about learning soup making techniques, is that once you nail the base, you can take it almost anywhere! The Chicken Bone Stock is a base for a large number of our soups...we'll work our way through!
Hope you wore your stretchy pants!
Homestyle Chicken Noodle Soup
6 to 8 cups well seasoned chicken bone stock
1 stalk of celery, sliced or diced
2 medium carrots, sliced or diced
1 small onion, diced or 1 small leek, cleaned and chopped
1 large potato, cut in bite size (optional)
Reserved pulled chicken chunks (from making the stock), leftover rotisserie chicken. For an even heartier plate, add a fresh chicken leg or thigh for each (3 or 4 servings) at the beginning of cooking. Cook, simmering, for 45 minutes to an hour.
If using our pre-cooked chicken, just simmer the stock and veggies together until the veggies are tender; and, add the chicken at the end, to warm through.
Season to taste with Lawry's or kosher salt & pepper, to taste.
Egg noodles, spiral pasta, broken spaghetti or even tortellini! Or whatever shape of noodles makes you happy...go for alphabets or little O's, if you want! Cook separately, according to package directions, drain and rinse. Keep separate till served, to prevent noodle bloat.
Hearty Chicken & Rice Soup
6 to 8 cups chicken bone stock
1 stalk of celery, sliced or diced
2 medium carrots, sliced or diced
1 small onion, diced, or 1 small leek, cleaned and chopped
Reserved pulled chicken chunks (from making the stock) or leftover rotisserie chicken. For an extra hearty bowl, add a leg or thigh for each (3 or 4 servings) at the beginning of cooking. Simmer for 45 minutes to an hour.
If using our pre-cooked chicken, simmer stock and veggies together, until tender; add chicken at the end, just to warm through.
Season, to taste, with Lawry's or Kosher salt and pepper, to taste.
Cook rice or white & wild rice according to package directions. Add a scoop to each bowl at serving.
Asian Chicken Noodle Soup
6 to 8 cups chicken bone stock
half inch of ginger, sliced
2 good cloves garlic, smashed
1 or 2 star anise
small cinnamon stick (optional)
1/2 - 1 teaspoon peppercorns
Bring stock and aromatics to boil; reduce to simmer. Cook for 30 minutes to infuse flavors. Strain out the solids. Then, add in
1 stalk celery, sliced on the diagonal
1 carrot, sliced
3 scallions, sliced on hard diagonal
6 large mushrooms, sliced
2 small bok choy, sliced
fresh cilantro leaves
Add veggies, simmer till tender.
3 oz. broken spaghetti noodles or Japanese udon noodles, pre-cooked, rinsed...hold for serving.