You can't underestimate a good bowl of soup.
Most people don't think of it as a meal, but when its a consistent -20 outside, it really helps you regulate the ol' body temperature - add a few slices of baguette and you're off to the races.
I've come to find that it all starts with the base (yes, Meghan Trainor, it really is all about the bass) - and the base of any soup is stock.
Not so fast, I refuse to let you put a box or can of any kind of stock into a delicious, warming hearty ass soup. I can guarantee you are going to feel better and the soup is going to taste better if you make the stock yourself. Don't start making excuses that it takes too long, because in under 5 minutes you can get it going and leave it stewing deliciousness for the day.
We'll start with chicken stock and I'll pull out the secret weapon at a later date.
Place entire chicken in stock pot
Place all ingredients in stock pot
Just barely cover with cold water (you can always add more later)
Bring to a boil slowly over medium heat
Once boiling turn heat down to low and let simmer for 1-1.5 hours.
Remove whole chicken from stock pot and pull chicken for use.
You can then place the bones back into the stock pot and let simmer for as long as you'd like.
Strain broth into a bowl, discard all bones & vegetables.
Let broth cool in bowl or individual use size containers and freeze or refrigerate.
You will need:
- 1 Whole Organic Chicken
- 1 Cup of carrots peeled and cut into 2 inch pieces
- 1 Cup of celery
- 1 Whole onion cut in quarters
- 1 head of garlic halfed
- 3-4 sprigs Fresh Thyme
- 3-4 sprigs Fresh Rosemary
- 1 Tablespoon whole black peppercorns
- 1 Bay Leaf