Baby its cold outside! Vegetable Chicken Soup from Scratch ITS COLD and pretty much everywhere, so lets make a soup from scratch. This is gonna be a home made vegetable soup with some chicken. If you dont want the chicken and just want a vegetable soup, just leave out the chicken. :) FOR THE STOCK: 2 tbs olive oil + 2 more 2 large onions cut in quarters skin left on 4 stalks celery with leaves, cut in quarters 2 large carrots cut in quarters, dont peel 4 Bella or white much shrooms washed cut in half 1 garlic bulb cut in half skin left on and then smashed 10 sprigs fresh parsley whole 3 bay leaves 1 tsp salt 1 tsp black pepper 3 quarts water FOR THE SOUP: 2 tbs extra virgin olive oil 1 boneless skinless chicken breast 1 cup chopped onion 2 celery stalks chopped 8-10 baby Bella or white mushrooms halved String beans halved 4 plum tomatoes quartered 1 head of escarole washed really well and chopped 1 can prepared Cannellini beans washed Salt to taste Pepper to taste LETS MAKE THE STOCK: In a large pot add the olive oil and once hot cook the chicken 5 minutes per side or till done. Remove chicken and set aside to cool. Once cool enough to handle shred or chop the chicken. Now add 2 tbs olive oil and all the stock vegetable ingredients and sauté the veggies for 10 minutes (Remember leave all the skins on the stock veggies as this adds to the flavor). Add the cold water salt and pepper and bring to a boil. Cover and leave on a simmer for 45 minutes. Remove the lid and allow the stock to continue to cook and reduce on a simmer for 15 minutes. Taste for salt n pepper and if needed allow it to reduce more, the longer you reduce the stock the more intense the flavor. Allow the stock to cool, pour the stock through a mesh strainer and discard all the vegetables. NOW WE HAVE STOCK FOR THE SOUP: In the heavy pot put 2 tbs of olive oil and start to add the soup ingredients, all will be cleaned and peeled. Start with the onions, celery, carrots, mushrooms, tomatoes and sauté this for 5 minutes. Now add the stock, chicken, white beans, salt n pepper and bring this to a slow boil and cook for 15 minutes un covered. Now add the string beans, escarole and allow this to cook for 5-10 minutes. Taste for salt n pepper and serve. You can adjust and add any vegetables you like to the soup but the stock should be the ones I listed. I like to top with a drizzle of a good extra virgin olive oil and some grated pecorino Romano cheese. You can make the stock ahead and freeze for another day. :) Daniel Mancini I am on Instagram too ! :) @ DANIELMANCINI
Posted on: Thu, 08 Jan 2015 16:51:58 +0000
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