A Virtuous Woman « Spicy Chicken Soup » Welcome Guest. Please Login or Register. Dec 21, 2009, 6:14am

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A Virtuous Woman :: In the Kitchen :: Main Dishes :: Spicy Chicken Soup Author Topic: Spicy Chicken Soup (Read 145 times) LauraKaay New Member member is offline Joined: Jul 2004 Gender: Female Posts: 18 Location: Indiana Spicy Chicken Soup « Thread Started on Jul 12, 2004, 7:25pm » Spicy Chicken Soup By Laura Strycker I just love to create recipes! I've recently created one that is just scrumptous! I hope you enjoy it as much as my family and I do. Broth: 6 Whole, boneless, skinless chicken breasts 6 TBS salt 6 TBS freshly ground pepper 6 TBS paprika 6 TBS Cavender's Greek Seasonings 1 small sprig of fresh mint 10 peices of fresh chives 1 6 inch fresh sprig of fresh tarragon & oregano 5 sprigs of fresh parsley 3 fresh sage leaves 1 small sprig of thyme 1 small sprig of winter savory 3 medium bay leaves 2 whole, peeled carrots 1 medium cooking onion 5 large cloves of garlic, minced 1 large tomato cut in half 1 small potato cut in half 1 15 oz. can of plain tomato sauce 1 15 oz. can of white corn, drained Gather dry spices together and coat both sides of all chicken breasts 30 minutes before cooking begins. While the chicken is absorbing your 'dry rub', wash and clean all veggies and herbs. (You may choose to put your herbs in cheese cloth and then tie the ends together with kitchen twine, this makes getting them out much easier.) Then place the chicken, veggies and herbs into the dutch oven. Fill the pot with water stop 2 inches from the top of the pan. Bring to a boil, watch the pot for a white or greyish foam that will appear as the contents boil. This is just the fat and impurities coming to rise, you want to be sure to skim this off of the top as it rises. After you have skimmed all of the foam; turn down the heat to medium low, cover and let simmer for 1 hour while stirring occasionaly. At the end of the hour, fish your cheese cloth pouch of herbs out of the broth. Give the pan a good stir. Taste test broth, adjust spices. (i.e. salt, pepper, etc. don't add too much, you can always add more, but you can't take it out if you put too much in! Also even though we added a lot of them in the beggining, the veggies soak them up and just suck them right out of the broth, so don't be afraid to add more) Add the can of tomato sauce and stir it in, cover and let simmer for another hour while stirring occasionally At the end of this hour, strain your broth or just dredge out your veggies, and dispose of them. Now that you've made your broth, it's time to continue on making your soup! (and you thought we were done, didn't you. Ha!) Remove your chicken from your broth and shred it up into bite sized peices. Return the peices to the broth and give the pot a good stir. Now add: 1 15 oz. can of green beans, drained 1 15 oz. can of red kidney beans, rinsed and drained 1 15 oz. can of hominey 1 6.5 oz. can of mushrooms, drained 2 TBS of La Preferida Louisiana Hot Sauce Stir up the contents until everything is well mixed. Bring to boil, reduce heat to medium low and cover, let simmer while stirring occasionaly. In 30 minutes, stir the soup, taste the broth, adjust the spices again if need be. By that I mean if you think you need to add salt and pepper or cavender's or paprika, do it! I usually add more spices 3 times while making the broth, and at least twice when making the soup. Remember, the veggies will absorb them. Each time you adjust your spices, cover the soup and let it simmer at least 10 minutes. If you think it's close and it just needs a little bit more of this or that, DO NOT ADD IT! You'll likely over do it. Let the soup simmer another 10 mintues and then serve with crusty rolls. Add any other desired spices (salt, pepper, etc.) at the table. This serves four with leftovers. I know this sounds like it might be hard to make, but I'd put it at about a level 2 skill level. It's not hard, it's just time consuming and most of that time is spent just waiting. That means there are lots of things you can get done while waiting for dinner to cook! Laundry, vacuumming, dusting, cleaning the bedroom, mowing the lawn, playing in your herb, veggie or flower gardens, homeschooling, and of course doing daily devotionals! The list is never ending. Be warned this soup takes at the very least 3 hours to make, so make sure you allow for the time! If you get home at 5 p.m. and you want dinner at six, don't think you can speed this process up, you can't. I hope you all try it and enjoy it, I know it's one of my family's favorites! Link to Post - Back to Top   Logged Therefore I tell you, do not worry about your life, what you will eat or drink; or about your body, what you will wear. Is not life more important than food, and the body more important than clothes? Who of you by worrying can add a single hour to his life? Matthew 6:25-27 krystalnotes Moderator member is offline Music is so much more than singing or the sounding of instruments, it is the sounding of the soul. Joined: Feb 2004 Gender: Female Posts: 325 Re: Spicy Chicken Soup « Reply #1 on Jul 13, 2004, 12:46pm » Sounds good! 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