Tuesday, November 3, 2015

"Homemade Chicken Stock" & "Cheesy Creamy Broccoli Soup” For "Soupy Tuesday"

                  Only the pure of heart can make good soup
                               Ludwig Van Beethoven

Welcome to my first “Soupy Tuesday.” For the next few months I will be sharing a recipe for a delicious easy soup recipe on Tuesday. As the days get cooler and eventually colder, everyone enjoys a hot bowl of soup. If you would like to see a special recipe for soup or have one that you want to share just email me at (angellite13 [at] optimum [dot] net) or post something in the comments below. I will be happy to give you a shout out. Hope this keeps you warm and cozy for the next few months…

Before I give you a recipe for a warm and mouthwatering soup, lets see exactly what is the definition of soup. Soup is a primarily liquid food, generally served warm (but may be cool or cold), that is made by combining ingredients such as meat, and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally has more liquid than stews.

Traditionally, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include eggs, rice, lentils, flour, pasta, and grains; many popular soups also include carrots and potatoes.

Evidence of the existence of soup can be found as far back as about 20,000 BC. Portable soup was devised in the 18th century by boiling seasoned meat until a thick, syrup was left that could be dried and stored for months at a time. Commercial soup became popular with the invention of canning in the 19th century, and today a great variety of canned and dried soups are on the market.

Now with that being said, you can get caned soups, soups sold in packages, and dried soups in the market. But to make a tasty, flavorful, and delightful soup you need to start out with good homemade stock. There are four main stocks: chicken, beef, vegetable, and fish. What I would like to do is give you a recipe of a homemade stock each week with a delicious soup recipe that your family will love. My food blogger friend Nee, from “Nee’s Place,” told me that she keeps a pot of soup on the stove, so everyone can get a cup of soup when they are craving warmth in their stomach’s. Check out her food blog by clicking “Nee’s Place” and tell her I sent you…

The first stock I want to share with you is a “Homemade Chicken Stock.” The trick to the color of the stock and the rich flavor is the parts of chicken you choose to use. The best part of the chicken is the chicken breast, as it is the most flavorful, but to get that rich deep color you need to use chicken wings. This recipe is rich in chicken flavor, and is traditionally seasoned with herbs. Besides making wonderful chicken soups, it can be used in casseroles, rice dishes, and other recipes that call for chicken stock or broth.

Homemade Chicken Stock

Total cooking time: 2-1/2 hours + chilling
Yield: 6 servings or 6 cups

2-1/2 pounds bony chicken pieces & breasts
2 celery ribs with leaves, cut into chunks
2 medium carrots, cut into chunks
2 medium onions, quartered
2 bay leaves
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 to 10 whole peppercorns
2 quarts cold water

Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat. ****Important to skim foam from the top of pot. Next cover and simmer for 2 hours. Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. ****Important to skim fat from surface.

Hope that you have made a delicious and satisfying Chicken Stock. Now for the recipe of the week…Pam, is another food blogger friend from, “Pam’s Midwest Kitchen Korner” asked me for a good “Cheesy Creamy Broccoli Soup.” So I found one for her and if you want to visit her food blog just click on “Pam’s Midwest Kitchen Korner,” don’t forget to tell her I said hello…Enjoy!

Cheesy Creamy Broccoli Soup

Servings: 6 servings, about 1 cup each

Pinch yourself. You're not dreaming. This thick, creamy broccoli cheddar soup that's ready in less than 30 minutes is the real deal.

2 Tbsp unsalted butter
1 large onion, chopped
1 clove of garlic minced
2 Tbsp unbleached flour
2 cups milk
3/4 lb (12 oz.) Velveeta cheese, cut into 1/2-inch cubes
1 pkg (10 oz.) frozen broccoli florets, thawed, drained
1/8 tsp ground pepper
Salt to taste (see directions)

Melt butter in large saucepan on medium heat. Add onions and garlic; cook and stir 5 minutes or until onions are crisp and tender, do not burn garlic. Add flour; cook 1 min. or until bubbly, stirring constantly. Makes like rue for thickening. Stir in milk. Bring to boil; simmer on medium-low heat 1-3 minutes. Add remaining ingredients; stir. Remember cheese has salt, you can always add but it is hard to take out. If it is too salty add a potato cut up in chunks that will absorb the salt. Cook 5 to 8 minutes or until Velveeta cheese is completely melted and soup is heated through, thick, and stirring occasionally. Pour into cups or bowls and serve with crusty bread and a big crisp salad. Delightful!

Source: “Taste of Home” for chicken stock

Till Next Time…………….

Copyright © 2015 “Family Plus Food Equals Love” All Rights Reserved


  1. Good afternoon dear Dottie ,
    You came out with a wonderful hard hitting post and just in time , the forecasters is predicting a rough winter , you can never miss with soup , you can make a lot at a time , soup can be frozen up to at least 6 weeks . No waste , and small amounts can be mixed together .

    Thank you for the shout out and I will be doing more of them , I got the idea from Pam , she is a great cook , she love spicy food as we do down here , but any recipe you can make your own .
    Have a great week my dear friend and thanks again for the shout-out .
    :-)D Nee

    1. Dear Nee,
      Thanks for visiting. Yes, I agree I think this was a great idea..so many people on FB have been asking me about Soupy Tuesday...a rough winter and like you said you can never miss a mark with soup..everyone loves if not all of them, but at least a few...I am glad that you enjoyed this post and I had to give you a shout out as I love your idea about the soup on the stove..Yes, I think Pam is a great blogger and she has many recipes that are amazing, just like you some of them are spicy...Thanks for your comment friend, and you have a fabulous week...
      Dottie :)

    2. Nee, I forgot to ask have you heard from Louise? I would email her but I don't want to disturb her...you mentioned that you emailed her lately...just wondering how she and Marion are getting on...Dottie :)

    3. Dottie , I haven't heard from Louise . On her last post she mentioned her kids was giving her a much needed vacation , she has family in New York . keep a watch on her blog , we should hear something soon . I think she is visiting and going to enjoy the holidays before returning . ..... Nee :)

    4. Thanks Nee, for letting me know about Louise..Yes I do remember that she was going on a trip from her children. I just hope that she is relaxing and feeling better..I do miss her and her blog..she is such a wealth of information. But she needs to take as much time as she needs to..her health is more important..Have a good one dear friend..
      Dottie :)

  2. Dear Dottie, I love making soups. It is a healthy and comforting meal. Chicken soup was my dad's favorite with a nice Italian bread.
    Take care and enjoy the nice days. xoxo Catherine

    1. Dear Catherine,
      Thank you for visiting dear friend...I agree with you, soups are so very comforting and they make the house smell so good..I remember my mom making soup and you could smell it outside the house..it was awesome..Yes, chicken soup is my favorite as well, bread and a salad was my mom's dinner for us. The chicken, the veggies, and sometimes rice or small pastas would be on the menu...Lasting memories for sure...Have a great and blessed week...
      Dottie :)

  3. Dear Dottie,
    This is the perfect winter post! So many people are making soups at this time of year. We usually have soups twice a week but sometimes more. You just feel so good after a warm bowl of homemade soup.
    My children love chicken stock soup with pastina or tortellini but I usually make vegetable soup or minestrone more often. I buy fresh beans when I am in Italy in July and then I freeze them so I can make soups in the winter.
    Love your recipe for chicken stock, it is really good and the cheesy broccoli soup is mouthwatering! Most Italians love soups and Italian children often grow up eating them.
    I like the idea of Nee of keeping a pot of soup by the stove!

    1. Dear Alida,
      Thank you dear friend...so glad that you enjoyed this post on my first Soupy Tuesday! I agree there is nothing like a bowl of hot soup to warm your soul...It seems to make all your problems go away when you eat a bowl of goodness. My mom used to make soup for us as well, chicken soup with pastina or with ravioli. Now I can understand that you wanted more veggies and a hearty soup for your children, it is like a meal in it's self. You got that correct, we grew up eating soups too, especially years ago, that was always our first dish, then we would have our entree, and go on from there. We don't eat like that anymore.....I love what Nee does too, a great idea, then everyone can help themselves and keep warm on a cold day or night. Ciao, baci...
      Dottie :)

  4. By coincidence, I made soup for dinner last night. It was really good! Does that mean I'm pure of heart? ;-) Love this post -- so appropriate for the season. We live on soup in the fall and winter. Good stuff --thanks.

    1. Hi John,
      Thank you for your comment, your soup must have been good I am sure, I guess it does mean you are pure of heart!! So happy that you enjoyed this post..I agree it is that time of the year when soup cleanses your soul...even though it has been warm here the last few days, feels like early fall...Well I hope that you and Mrs.Riffs have a great rest of the week..
      Dottie :)

  5. Woo hoo, Dottie! Thank you, thank you! Your broccoli soup sounds delicious, and I have all the ingredients on hand! All that great Velveeta is awesome and I love how thick and creamy it is! I haven't made a wide variety of soups and I can't wait to try this one.

    It has warmed up here, in the 70's, which is unheard of this time of year in Chicagoland, so I am looking forward to a cool day to take advantage of the recipe.

    Printing it now! Thanks again, you're the best! :-)

    1. Dear Pam,
      Thanks so much for the woo hoo! You are so sweet. I am so glad that you love this soup...it really is one of the best I have ever had..so creamy and cheesy..so now you can be happy, dear friend. I know here too, we are in the high 70's, feels like early September instead of November. But at least you have a soup ready for the days that will be cold. Thank you for being my first on Soupy Tuesday! Have a good rest of the week...
      Dottie :)