"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

Ingredients:
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

Directions:
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.

Ingredients:
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)

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…………….

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