Chicken soup

Basic chicken soup:

• 1 onion, chopped
• 2-3 large carrots, diced
• 2-3 stalks celery
• chicken stock (appx 3 quarts)
• chicken pieces (whatever you have)
• 1 T. poultry seasoning  – or –  2 tsp. ground sage, 1 tsp thyme
• 1 T. parsley flakes (optional)
• 1 tsp Rosemary (crushed)
• Salt & Pepper to taste

Saute onion, celery & carrot until soft, onions translucent.  Add the stock & chicken, then seasonings.  Simmer for at least 30 minutes to integrate the flavors. Taste and evaluate need for more salt.

Variations:

1)  Chicken &  Dumpling Soup – see dumpling recipe….Dumplings are added AFTER the soup is otherwise done.  Continue to simmer until dumplings are done.

2) Chicken Vegetable Soup – add cubed vegetables until soup is the consistency you enjoy. Simmer until vegetables are fully cooked.

3) Chicken & Barley  or Chicken Rice – usually 1 to 1 & 1/2 cups depending on how much other stuff is in there and how thick you want it.  I have used wild rice blend or brown rice.  Simmer until fully cooked.  Another option is making it a “cream of” chicken barley or rice soup… Once its pretty much done, the rice is fully cooked and has added all the thickness its gonna, either just add cream, or if need additional thickening, make a Roux with melted butter and flour (start with about a tablespoon of each) in a separate pan, cook for a minute or two then add milk or cream to that, mix together to form a pudding or thick gravy consistency, then add to the simmering soup, stir in well and simmer another 5 minutes.