Nov 6, 2012

Madge's Fall Comfort Homemade Spicy Chicken Soup

Madge's Fall Comfort Homemade Spicy Chicken Soup
Margot Potter 
Serves 8-12

I bought a whole chicken and  a new pot and I was determined to make some home cooked chicken soup.  Then I went searching for a recipe.  Nothing seemed quite...right.  So I decided to forge ahead using several basic recipes as my guide adding my own spices and flavors.  This turned out to be so fabulous, I am sharing the recipe!  You can opt to add rice, potatoes or pasta or not, change up the veggies, use pre-made stock and add just chicken breast, totally up to you.  Use organic ingredients and whole grain pasta if you prefer.  We like it spicy here at Casa de Potter, but you can surely leave the cayenne and cajun spices out if spicy isn't your thing!



Ingredients
Stock:
3 lb. Whole Chicken (make sure to remove the innards!)
1 whole onion
3 tbsp. diced garlic
2 tbsp. whole peppercorns
3 tbsp. light olive oil
Enough water to cover chicken
Tony Chachere's Original Creole Seasoning (a few shakes)
1/2 teaspoon dill

Soup:
Stock
5 peeled and sliced carrots
4 stalks sliced celery
Cayenne pepper to taste
Sea salt to taste
Tony Chachere's Original Creole Seasoning to taste
1 tsp. Paprika
1 tsp. Turmeric
Fresh ground pepper to taste
2 tsp. Italian spices
Juice from one lemon 
Shredded chicken added 10 minutes before serving
Cooked Farfale pasta added before serving

Remove Chicken innards and pat dry.  Saute onions and garlic in olive oil until translucent in a Dutch Oven or large pot.  Add chicken, peppercorns, spices and enough water to cover chicken.  Cover with lid.  Bring to boil, turn heat to a low simmer and cook for 1 hr. until chicken is cooked through.  Remove chicken from pot and allow to cool.  Strain stock to remove large pieces of onion, peppercorns and garlic.  Allow stock to cool, spooning off any fat from surface.  Shred chicken, removing any fat or gristle.  Add spices and lemon to stock along with sliced carrots and celery.  Bring to boil, turn to a low simmer and allow to cook for about 45 minutes or until veggies are al dente but not mushy.  Prepare and drain pasta to al dente.  Add chicken to soup about 15 minutes before serving.  Add pasta to each bowl before serving.  Serve with a fresh lemon wedge. You can freeze this soup but allow it to cool thoroughly first! 

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