I used the leftovers from the roasted chicken in some therapeutic chicken soup. I vary the vegetables in this recipe depending on what I have on hand. Yesterday, this is what I made:
oil
1 large onion, chopped
2 celery stalks, chopped
a hefty handful of baby carrots, chopped
cabbage from my garden (about 1 cup chopped)
salt
garlic, diced (lots. I used at least a T)
ginger, grated (lots, I used at least 1/2 T)
4 cups chicken broth
1 cup miso broth (or 1 cup water with 1 T miso paste)
1 cup uncooked egg noodles
chopped cooked chicken from roasted chicken carcass (Ewww, not a nice word when cooking, but meat eaters, face the reality.)
1. Heat oil in dutch oven or large heavy pot
2. Add vegetables and salt and cook until barely tender (Or, in my case, cook until you smell them almost burning and realize you have cooked them too long and freak out.)
3. Add garlic and ginger and cook for one more minute
4. Add broth (If you are burning your veggies and they are too hot, watch out for steam burns with lots of cursing. The steam cooked through the aseptic container my chicken broth was in, and tried to cook through my fingers!!)
5. After simmering for a while, maybe 20 minutes, add pasta and meat and cook until pasta is cooked through, about another 10 minutes
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2 comments:
Hilary- I never would've thought to use miso in plain 'ole chicken soup. Glad I found your new site... I'll be checking in on recipes often.
Erin
Cool! I tend to tinker with recipes a lot. It gives my soup a really rich and distinctive flavor.
Is this erin erin? Did you hear I got into med school?
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