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Delicious Chicken Soup

20 Feb

I love to cook just about as much as I love to bake…which is a lot. I like making a lot of soups because it’s a way of getting veggies in my kids bellies without them knowing it. I like the face that it is really endless on what you are able to add to a soup and it’s good for days. You can make big batches and freeze it for another day or portion it and have it for dinner or lunches during the week.
Now this is the type of soup that you would like to have on a cold wintery day….or any other day of the year. It’s thick and full of flavor. When I made chicken soup I tend to stick with the same cast of characters. Carrots, celery, onion…. and so on. Here’s the recipe.

Start by heating up your pot with about 3 tablespoons of oil.
Chop up your onion….

And your garlic…

your carrot…


your celery….


Add all your chopped veggies to the pot and let them sweat for about 5 minutes.


Add your stock to the pot. This is why I like to make my stock cool in the fridge after I make it and get it to room temp. This is the stock out of the fridge..


See all the white stuff floating on top. That is the fat from the wing. There isn’t much but I like to take it off anyway. I just used a spoon to take it off.


That’s better.

Now add your chopped up turkey or chicken that your cooked with your stock (I will add the recipe to my stock at the end). You could also buy a rotisserie chicken or do one yourself and shred up the meat and add it in. I used a large turkey wing (it was huge) for this soup. I had about 2 1/2 cups of shredded meat.


I let that go for about 45 minutes. Now in a separate pot I cook my pasta. You don’t need to add any but it just makes this soup a complete meal in my opinion.
This is the pasta that I like to use..


Before I add my pasta to the soup I add a couple more ingredients…


Turmeric. You might not be too familiar with this spice but I am telling you that you really can’t taste it in the soup. It just brings a warmth to this dish.






Coconut Milk. And finally your pasta. Let your soup cook for 1/2 more and it’s ready to serve. Taste to see if it needs more salt or pepper.



1 red onion chopped
3 cloves of garlic chopped
1 carrot chopped
2 celery ribs chopped
2-3 litres of chicken/veggie stock
2-3 cups of shredded chicken or turkey
1 1/2 tsp of turmeric
2 tsp of salt
1 tsp of pepper
1 can of coconut milk
2 cups of cooked pasta


4-5 litres of water
3 large carrots (unpeeled but washed)
2 celery ribs
1 large onion quartered
1/2 head of garlic
2-3 tbsp. of oil
a couple of sprigs of thyme
a handful of fresh Italian parsley

I take all my veggie with my onion and garlic coat it with about 2-3 tbsp. of oil and I put it in a roasting pan and put it in a 400 oven for about 25 min. This will release a lot of flavor in the veggies. Once your pot of stock has come to a boil then add all your roasted veggies to the pot. Let the pot boil for about 1 1/2 hours. Once cooled strain the pot and portion it out in food safe containers. Put it in the fridge overnight and remove the fat that collects on top. This will last about 1 week in the fridge. If you know that you will not use all the stock in a week then just put it in the freezer.