Post by auntieemu on Apr 13, 2006 20:29:19 GMT -5
1 tablespoon olive oil
1 whole chicken, deboned, breasts reserved
3 onions
2 quarts boiling water
Salt
2 bay leaves
1 large carrot
1 celery stalk
1/2 teaspoon dried thyme
1/4 cup fresh parsley leaves
Ground pepper
Peel and dice the onions and carrots into 1/4 to 1/2 inch pieces. Scrape and slice the celery into 1/4 to 1/2 inch pieces. Mince the fresh parsley leaves.
Heat the oil in a large heavy-bottomed soup pot and sauté the breasts until they are light brown, about 5 minutes. Remove the breasts and set aside. Add half of the onions and sauté until translucent, approximately 4 to 5 minutes. Remove and set aside.
Using a meat cleaver, cut the remaining parts of the chicken into small pieces to allow them to release their juices quickly. Add these pieces to the pot, and cook for 8 to 10 minutes until no longer pink. Return the onion to the pot, reduce the heat to low, cover, and simmer until the chicken releases its juices, about 20 minutes.
Add boiling water, reserved chicken breasts, 2 teaspoons of salt and bay leaves. Cover and simmer until chicken breasts are cooked, about 20 minutes. Increase the heat if necessary.
Remove chicken breasts and set aside. Strain and reserve broth. Skim fat from the broth, reserving 2 tablespoons to be used to cook the vegetables. Add the reserved fat to the soup pot and sauté the remaining onions along with the carrot and celery for about 5 minutes. When the chicken breasts are cool enough to handle, remove and discard the skin. Shred the breast meat into bite sized pieces and add to the pot. Add thyme and reserved broth; simmer until the vegetables are tender.
Season with salt and pepper, add parsley and serve.
You can also add noodles, orzo or small pasta shells and cook until tender.
1 whole chicken, deboned, breasts reserved
3 onions
2 quarts boiling water
Salt
2 bay leaves
1 large carrot
1 celery stalk
1/2 teaspoon dried thyme
1/4 cup fresh parsley leaves
Ground pepper
Peel and dice the onions and carrots into 1/4 to 1/2 inch pieces. Scrape and slice the celery into 1/4 to 1/2 inch pieces. Mince the fresh parsley leaves.
Heat the oil in a large heavy-bottomed soup pot and sauté the breasts until they are light brown, about 5 minutes. Remove the breasts and set aside. Add half of the onions and sauté until translucent, approximately 4 to 5 minutes. Remove and set aside.
Using a meat cleaver, cut the remaining parts of the chicken into small pieces to allow them to release their juices quickly. Add these pieces to the pot, and cook for 8 to 10 minutes until no longer pink. Return the onion to the pot, reduce the heat to low, cover, and simmer until the chicken releases its juices, about 20 minutes.
Add boiling water, reserved chicken breasts, 2 teaspoons of salt and bay leaves. Cover and simmer until chicken breasts are cooked, about 20 minutes. Increase the heat if necessary.
Remove chicken breasts and set aside. Strain and reserve broth. Skim fat from the broth, reserving 2 tablespoons to be used to cook the vegetables. Add the reserved fat to the soup pot and sauté the remaining onions along with the carrot and celery for about 5 minutes. When the chicken breasts are cool enough to handle, remove and discard the skin. Shred the breast meat into bite sized pieces and add to the pot. Add thyme and reserved broth; simmer until the vegetables are tender.
Season with salt and pepper, add parsley and serve.
You can also add noodles, orzo or small pasta shells and cook until tender.