I must be more ready for fall than I'd like to admit because I have been craving soup for the last few weeks. So this weekend, I pulled out the giant stock pot and made some very yummy soup.
If you make one soup this fall, this really should be it! It's a slightly spicy chicken noodle soup and definitely worth the effort.
5 celery ribs
4 medium carrots, peeled
1 large yellow onion
2 medium potatoes, peeled
1 (14 oz.) can whole peeled tomatoes
1 (5 lb.) chicken, washed and cut into 8 pieces
1/2 cup chopped fresh Italian parsley
4 cloves garlic, finely chopped
24 cups (6 quarts) water
creole seasoning (I like to use Tony Cachere's Famous Creole Seasoning) to taste (this gives the soup it's kick! Don't be afraid to use quite a bit!)
salt & pepper, to taste
small tubular pasta
chop celery, carrots, & potatoes (into 1/4 inch pieces if you will not be following step 9. If you are, they can be bigger)
chop tomatoes—save all juice
- put vegetables, tomatoes & juice, parsley, garlic and chicken pieces into a 10-quart stock pot
- Add water, season with salt, pepper & creole seasoning
- Bring to a boil over medium heat
- Skim off foam that rises to the top; may have to skim 2 or 3 times
- Partially cover and simmer for 2 hours
- When soup is finished, remove chicken pieces with a slotted spoon and set aside to cool.
- Remove vegetables with a slotted spoon and place in blender. With the pulse function, chop the veggies to very small pieces. Add back into broth.
- When chicken has cooled enough to handle, remove skin and bones and return meat to soup.
Notes: Soup is best when served the next day. Refrigerate and remove fat that collects at the top. Serve soup with small stubby pasta such as ditalini. Add freshly grated Parmesan or Romano cheese.
This makes a lot, so be prepared to eat if for every meal for the next week, have a lot of people over or freeze some.