Ingredients
2 boiling chickens, 4 lbs ea. cut in, quarters
10 cup cold water
4 medium carrots, thinly sliced
2 medium yellow onions peeled, finely diced
1 small head celery, thinly sliced
2 large leeks, green tops and white bot
1/2 tbsp whole black peppercorns
6 bay leaves
4 sprigs fresh thyme, -=or=- fresh thyme leaves
1 tbsp salt
1 tbsp unsalted butter
Directions
COMBINE CHICKENS AND WATER in a 5-quart stockpot. Cover, bring to a
boil over high heat. Reduce heat to low and skim off the scum that
accumulates on the surface. Remove chicken breast quarters and set
aside. Add 2 cups carrots, 1 cup onions, 2 cups celery, green leek
tops, peppercorns, bay leaves, thyme and salt. Cover and simmer for
45 minutes. Remove cover, replace the chicken breasts and continue to
cook for another 25 minutes. Meanwhile, slice the white parts of
leeks into 1/4-inch rounds and wash well to remove any sand. You
should have about 1 cup. Melt the butter in a medium saucepan over
medium heat and add the leeks and the remaining carrots, onions and
celery. Cover and cook gently until vegetables are soft, about 5
minutes. Remove the chicken from the liquid and place on a platter.
Strain the liquid through a fine strainer into a large plastic
container and discard the herbs, spices and the cooked soup
vegetables. Skim and discard any fat from the surface of the broth.
Remove and discard chicken skin. Remove the meat from the bones, dice
it and set aside. Place bones in an airtight freezer container and
save for making stock. Immediately prior to serving, transfer broth
to a pot and heat, covered, over high heat. Heat chicken and
vegetables, covered, in 350F oven until hot. Decorate each soup bowl
with some heated diced vegetables and chicken. Pour the hot broth
into a pitcher or soup tureen and pour the soup into the garnished
bowls at the table.
Servings: 8 servings
Chicken-And-Vegetable Soup Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Soup; Poultry; Soup; Vegetable
The History of Recipes
It is quite feasible to prove the history of recipes way back into distant history, in fact as far into history as early Egypt, and potentially, even further back. Interesting though that maybe, mostly, these early records were just simple pictorial instructions for preparing food.
Interestingly, the most ancient recipe found, according to experts in ancient history are a few tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. During Roman times 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, he recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main course and afters, something we still use today. Aspicius informs us how the Roman cooks were skilled in the use of many different herbs and spices, including some that we all recognise for example basil, mint and dill. Later, in the 15th century, knights returning from the crusades brought back a variety of foods and herbs from the Middle-East, including spices like coriander, parsley, basil and rosemary. The introduction of these new herbs and spices created an increase in manuscripts on cookery, most of which are now in private cookery archives. By the time we get to the twentieth century, cookery publications were greatly in demand mostly as a result of increased literacy, people having increased leisure time and a general increase in wealth. Like it or not, the introduction of TV brings us TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes like those on our web site. |
We hope you enjoy this Chicken And Vegetable Soup recipe.
