At first I was purchasing soups from restaurants and supermarkets like Panera, Giant Eagle, and Eat 'n Park. Then I wondered if I could make my own, and make it better? Turns out I can, with a little help from this recipe and homemade chicken stock from Marty's Market in the Strip.
I doubled the recipe, and instead of using the chicken parts listed, I used a whole chicken and removed the skin before using it in the soup. I also skipped the noodles just because I was more interested in chicken soup than chicken noodle soup, and also added a couple sprigs of fresh thyme during the simmering process that I removed before serving. In the end, the doubled recipe, with meat from a whole chicken, yielded about 5.5 freezeable quarts of hearty, chunky soup that is far more delicious than its restaurant/supermarket counterparts. I do think the chicken stock from Marty's Market made this soup particularly rich in flavor. I am going to try making my own stock next, and will post it here if it turns out well, but I don't know if it will be nearly as good as Marty's Market's version!
|Hearty Chicken Soup|
And I swear, my cold was better in no time!
Recipe courtesy of:
Cooking Light (get the recipe here)