Experiments in chicken soup
Aug. 1st, 2015 09:03 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fenchurchSo, I don't post for months and now I get all chatty. :-p
We picked up a rotisserie chicken from Costco the other day, which meant we had the makings for several meals: drumsticks or drumsticks and thighs the first night along with Costco's quinoa salad, curried chicken salad the next night (sometimes I do a gorgonzola chicken salad instead) with leftovers for lunch the next day and possibly the day after and then I strip the carcass (saving any remaining meat for soup later) and toss it in the crockpot with onions, carrots, celery, garlic, peppercorns and a bay leaf... cover it with water and let it simmer all day (or all night, depending on when it gets started). Usually there's enough to make soup that night and have leftover stock to go in the freezer for later. Costco rotisserie chicken is the BEST.
Tonight's soup turned out so well, I decided I'd better write it down before I forgot what I'd put in it... because I definitely want to try that one again! Still not sure what to call it, but for now it shall be known as:
Spicy Chicken Corn Soup
1 large onion, chopped
3 medium carrots, sliced
1 stock celery, chopped
garlic scapes, chopped
two cobs of corn
1 can diced tomatoes with green chilies
1 can black beans, rinsed and drained
1 lb chicken breast, cut into small pieces
1-3 tsp Penzey's Southwest Seasoning
6 cups homemade chicken stock
2 cups cooked brown rice
In a large pot, sweat the onions in olive oil with a bit of salt then add carrots, celery and garlic scapes (I suspect I'll be using garlic in the future, but I happened to have gotten garlic scapes in last week's produce delivery). While those are cooking, cut the corn kernels off the two cobs and set the cobs aside.
Add the chicken breast to the pot and cook for five minutes or so... until nearly cooked through. Add the corn kernels and 1-3 teaspoons of the Southwest Seasoning. Cook for another five minutes or so, then add the homemade chicken stock and diced tomatoes with green chilies. Bring to a boil and add the two cobs of corn (I broke each of them in half to make four small cobs). Reduce to a simmer and let cook for 20 minutes. Remove the corn cobs and add the black beans. Simmer for about five minutes then stir in cooked brown rice. Serve.
This particular combination came about because we had cobs of corn from our produce delivery that needed to be used... and, of course, I also needed to use up the garlic scapes, so they were added in place of garlic. It was VERY zesty and if I was making it to share with other people, I'd probably add less of the Southwest Seasoning next time. It might also have been good with a bit of cilantro at the end, but we didn't have any on hand.
Crossposted from my Livejournal.
We picked up a rotisserie chicken from Costco the other day, which meant we had the makings for several meals: drumsticks or drumsticks and thighs the first night along with Costco's quinoa salad, curried chicken salad the next night (sometimes I do a gorgonzola chicken salad instead) with leftovers for lunch the next day and possibly the day after and then I strip the carcass (saving any remaining meat for soup later) and toss it in the crockpot with onions, carrots, celery, garlic, peppercorns and a bay leaf... cover it with water and let it simmer all day (or all night, depending on when it gets started). Usually there's enough to make soup that night and have leftover stock to go in the freezer for later. Costco rotisserie chicken is the BEST.
Tonight's soup turned out so well, I decided I'd better write it down before I forgot what I'd put in it... because I definitely want to try that one again! Still not sure what to call it, but for now it shall be known as:
Spicy Chicken Corn Soup
1 large onion, chopped
3 medium carrots, sliced
1 stock celery, chopped
garlic scapes, chopped
two cobs of corn
1 can diced tomatoes with green chilies
1 can black beans, rinsed and drained
1 lb chicken breast, cut into small pieces
1-3 tsp Penzey's Southwest Seasoning
6 cups homemade chicken stock
2 cups cooked brown rice
In a large pot, sweat the onions in olive oil with a bit of salt then add carrots, celery and garlic scapes (I suspect I'll be using garlic in the future, but I happened to have gotten garlic scapes in last week's produce delivery). While those are cooking, cut the corn kernels off the two cobs and set the cobs aside.
Add the chicken breast to the pot and cook for five minutes or so... until nearly cooked through. Add the corn kernels and 1-3 teaspoons of the Southwest Seasoning. Cook for another five minutes or so, then add the homemade chicken stock and diced tomatoes with green chilies. Bring to a boil and add the two cobs of corn (I broke each of them in half to make four small cobs). Reduce to a simmer and let cook for 20 minutes. Remove the corn cobs and add the black beans. Simmer for about five minutes then stir in cooked brown rice. Serve.
This particular combination came about because we had cobs of corn from our produce delivery that needed to be used... and, of course, I also needed to use up the garlic scapes, so they were added in place of garlic. It was VERY zesty and if I was making it to share with other people, I'd probably add less of the Southwest Seasoning next time. It might also have been good with a bit of cilantro at the end, but we didn't have any on hand.
Crossposted from my Livejournal.
