
Tonight I needed to make something for dinner and had a big container of homemeade chicken stock in the fridge. So I made soup. And boy was it delicious!
Here's the recipe...
1 small onion, chopped
1 clove garlic, chopped
salt and pepper to taste
Saute the onions in 1-2T olive oil with salt and pepper until almost clear and then add the garlic and saute for one more minute.
Add 1/2 a can of tomato sauce. (I used Private Selections Organic Tomato Sauce, it was a 15 oz. can.)
Also add some chicken stock*. Now, I cannot say how much I used but I would guess 4-6 cups.
Chop the following into large chunks and add them as you chop.
1 sweet potato, 1 large red potato, 3 stalks celery, 1 or 2 carrots (I was running low, so I just had about 1 carrot worth), 1 large or 2 small zucchini.
Once the potatoes are ready, throw in some broccoli in bite sized pieces. If you throw it in with all the other veggies it just becomes mushy. Also throw in some shredded chicken if you have any precooked in your fridge.
Now, eat. Of course, I did neglect to mention that I cooked some noodles in salted water and put those on the bottom of the soup. I have to used rice noodle as I am not supposed to eat wheat, but no one ever notices the difference.
Vegetarians, use veggie stock instead and omit the chicken. Depending on the stock you use, you might want to add some herbs.
* For the homemade stock I used the bones, skin and fat of a chicken that I had previously cooked in the oven. The chicken had been brined in 12 cups water with 3/4 cup kosher salt, pepper, 4 cloves garlic or so cut in quarters and 1/2 and onion for about 1.5 hours. I then cooked the chicken with the onions and garlic cloves, 4 more garlic cloves, cut in half, a handful of carrot and 1 stalk celery stuffed inside. I coated it lightly in olive oil then salt and peppered the skin of the chicken. Baked at 350 degrees fahrenheit until meat reached 180 degrees with a meat thermometer. Once I picked the chicken apart, I simmered the bones, skin, fat, and veggies in 2 boxes of free range organic chicken broth for an hour or 2.