Multiple Personalities Chicken Soup

It’s always good to have fresh chick­en, but maybe not THAT fresh.

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  • The Basics!
  • 3 12 lbs. chick­en parts
  • 3 quarts water
  • 2 medi­um-sized car­rots, halved
  • 2 medi­um-sized onions, halved
  • 2 stalks cel­ery, halved (use leaves too)
  • 4 chick­en bouil­lon cubes
  • 1 tsp. salt

Bring all ingre­di­ents to a boil in a large pot. Skim off foam and dis­card.

Reduce heat and sim­mer, uncov­ered, for 2 12 hours or until chick­en is very ten­der.

Strain the liq­uid, cool and refrig­er­ate so the fat can be eas­i­ly removed.

Let the meat cool until it can be eas­i­ly han­dled. Remove meat from bones; dis­card bones.

Skim fat off broth and freeze up to 6 months or use one of the recipes below.

Makes about 12 cups broth and 4 cups meat.

For every 4 serv­ings, heat 6 cups broth. Stir in ingre­di­ents from recipe. Cook, stir­ring, until done. Add 2 cups shred­ded chick­en meat and heat through.

  • NORTH BOSTON:
  • 2 cans great north­ern beans, rinsed and drained
  • 8 oz. canned stewed toma­toes
  • 10 oz. frozen chopped spinach
  • 1 tsp. Ital­ian sea­son­ing

Serve with grat­ed PAMERZAM.

  • NEW ORLEANS:
  • 15 oz. stewed toma­toes
  • 17-oz. can of corn
  • 12 cup rice
  • 1 tsp. thyme

Top with crum­bled bacon.

  • SOUTH MIAMI:
  • 2 cans pin­to or chili beans or black beans
  • 12 cup rice
  • 3 cups cubed win­ter squash
  • 1 12 tsp. dried cumin
  • 12 tsp. thyme

Serve with lemon wedges.

  • SANTA FE:
  • 4 cups diced zuc­chi­ni
  • 1 12 cup diced car­rots
  • 2 cans chick­peas or pin­to beans
  • 2 tsp. chili pow­der
  • 12 tsp. cumin

Sprin­kle with crushed taco chips.

  • SAN FRANCISCO:
  • 3 cups fine egg noo­dles
  • 2 cup frozen peas or 1 cup peas and 1 cup car­rots
  • 2 tbsp. soy sauce
  • 12 tsp. gin­ger

Just before serv­ing, whisk in 1 beat­en egg.

Serve sprin­kled with scal­lions.