The week is coming to a close so hopefully everyone is getting inspired to fill their freezers with nutritious meals. Another amazing soup comes our way from Ashley, who basically is treating us to a 2 in 1 recipe! While you’re waiting for the soup to cook, check out some of Ashley’s other delicious looking recipes on her website here.
First order of business, thanks to Kelsey for asking me to guest blog for her. I am so excited to share this recipe with all y’all
Next order of business: this chicken and chicken soup is to die for. I make it nearly every few weeks, and it is 100% foolproof. Which is important, because studying is brain-draining, and soup is, you know, sustenance.
PLUS – making a big pot of soup will provide me with at least 10 mason jars filled with the stuff, easy enough to freeze, reheat, take to school/work and eat. This leaves me ample to time to fulfill all of my other pressing obligations. Baking, thinking about Christmas, online shopping, discovering new settings on my camera, studying… quadruple the time spent on that last one, and then quadruple again.
Here’s how it’s done:
Start with a whole chicken, that has been rinsed under water and patted dry with paper towel, and stuffed with the most awesome dressing ever (recipe below). Place with the chicken breasts down in a large pan filled with 2 large chopped carrots, 2 chopped stalks of celery, 2 chopped potatoes, a cubed onion and at least 2 cloves of garlic. You can never go wrong with too much garlic. Roast this baby at 400F for about 2 hours. It will change based on the size of your chicken – but you’re looking for in and around 2 hours.
With about 20 minutes left, flip the chicken so that the breasts are facing up, remove the lid and let the skin get nice and brown.
Dinner. Seriously, remove the stuffing, cut up the meat and take the potatoes, celery, onions and carrots and have yourself a good old homecooked meal.
Post dinner peel off all the skin on the rest of the chicken, discard it, and cut the rest of the meat off the bones. Put the meat in the fridge for safe-keeping. No body likes uninvited guests – aka microbes.
In a large stock pot, combine all of the chicken bones with chopped carrots, celery and onion; as well as a finger full each of parsley and oregano, a dash of rosemary and basil and some pepper.
Fill the pot with water, and add ½ tsp of white vinegar.
Place the pot on the stove, and turn on high until contents start to boil. Once boiling, turn heat down to low and simmer for 1-2 hours. A bigger pot will require more boiling.
Strain the broth through a strainer to catch the bones and vegetables – discard these into the compost bin.
Place the bowl of broth in the fridge with a piece of wax paper over top – just touching the top of the broth.
The next day, the fat will have congealed near the wax paper. Carefully remove the wax paper, taking as much of the fat as you can with you, then scrape the rest out.
Wash and cube 2 large carrots, 2 stalks of celery, 1 medium onion, 2 large potatoes (or 3 small ones) and all the left over meat from the previous day. Place all ingredients in a large pot/slow cooker.
Add 1 bay leaf, 1 tsp salt, 1 tsp black pepper, 2 tsp parsley, 2 tsp oregano, 2 tsp basil, 1 tsp thyme and ½ tsp rosemary.
Bring to a boil, and then turn down to a simmer for about 1 hours, until the vegetables (specifically the potatoes) are soft.
Serve, and enjoy!
Then portion the rest of the soup into mason jars to enjoy throughout the coming weeks!
2 slices bread, cubed.
1 tsp olive oil
1 tsp parsley
1 tsp oregano
3 cloves garlic
1/3 lemon, squeezed
3 tbsp sesame seeds
toss together and stuff in bird
Follow Ashley on Twitter @ashley_margeson and Instagram at @ashley_margeson
Visit her website at www.ashleymargeson.com