Nourishing Traditions Chicken Broth

http://eatlikebubba.blogspot.com/2009/09/chicken-bone-broth-nourishing.html

1 whole free-range chicken or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings*
gizzards from one chicken (optional)
2-4 chicken feet (optional)
4 quarts cold filtered water
2 tablespoons vinegar
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
1 bunch parsley

*Note: Farm-raised, free-range chickens give the best results. Many battery-raised chickens will not produce stock that gels.

If you are using a whole chicken, cut off the wings and remove the neck, fat glands and the gizzards from the cavity. Cut chicken parts into several pieces. (If you are using a whole chicken, remove the neck and wings and cut them into several pieces.) Place chicken or chicken pieces in a large stainless steel pot with water, vinegar and all vegetables except parsley. Let stand 30 minutes to 1 hour. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 2-3 hours.  Remove the chicken and pull the meat off to save for another use.  Return the bones, skin, etc. back into the pot and simmer for another 10 to 22 hours. The longer you cook the stock, the richer and more flavorful it will be. Don't cook longer than 24 hours or it can become bitter.  About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth.

Remove whole chicken or pieces with a slotted spoon. If you are using a whole chicken, let cool and remove chicken meat from the carcass. Reserve for other uses, such as chicken salads, enchiladas, sandwiches or curries. Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat and reserve the stock in covered containers in your refrigerator or freezer.

This is a very nutritious broth.  The key is to not add too much water.  Several chickens can fit in my large stock pot to make a huge batch at one time.  This broth freezes well.
Love Always,
Mommy

Mrs. Mastin's Chicken Broth

Mrs. Rebecca Mastin
http://thehappyhousewife.com/cooking/whole-chicken-in-a-crock-pot/

whole chickens
spices

First unwrap the chicken, remove the bag of innards from the cavity and give the chicken a quick rinse.  After rinsing the chicken place in a crock pot that has been sprayed with non-stick.  You do not need to put any liquid in the pot, just the chicken.  Then sprinkle your favorite spices on the chicken. I usually sprinkle garlic and paprika.  Place the lid on the crock pot, set on low, and walk away for about 7 hours.  7 hours later you will have a beautiful cooked chicken ready to serve for dinner.  If you do not want to serve the chicken for dinner, allow the chicken to cool and then remove the meat from the bones. You can use the meat like you would any other cooked chicken, in casseroles, chicken salad, chicken pot pie, pastas, soup, etc.

Once you have removed all the meat from the bones, put the bones back in the crock pot and add about five cups of water. I also put the skin back in the crock pot.

Remove the chicken from the crock pot, cut and serve. Do not throw away the liquid in the crock pot.

Set the crock pot on the low setting and cover. Let it cook overnight. In the morning you will have a crock pot full of bones and chicken broth, and your house will smell like Boston Market for the next day or two.  Strain out the bones- yummy broth!

Mommy has been making broth for years but this is incredible!  Mrs. Mastin gave us some "chicken juice" (as Mr. Mastin calls it) that was incredible.  This is the recipe she used.  We used this for soup and added it to the rice in the rice cooker.  It was amazing!  Thank you for sharing Mrs. Mastin!  Yum!

Love Always,

Mommy

Left Over Soup

Mommy

Left over veggies
broth
spices

Collect leftover vegetables and meat in an air tight container in the freezer until you have enough to add to the soup.  Consider adding spaghetti sauce, canned tomatoes, cubed potatoes, cooked rice, cooked noodles, beans, etc. to change it up.  Thyme, marjoram, basil, and rosemary are great spices to add.

Bring chicken or beef broth to a boil.  Add left overs and spices.  Heat until veggies are hot.

This is a great way to not waste those last small servings of vegetables.  The soup doesn't ever taste exactly the same but it's always good.  Add some warm homemade bread and you will have full and satisfied tummies!  
Love Always,
Mommy

Turkey Frame Soup

From Auntie Shea

1 meaty turkey frame
8 C water
1 lg onion, quartered
1/4 tsp garlic salt
chopped cooked turkey
1/4 tsp pepper
1 (14 1/2 oz) can tomatoes, cut up
1 TB instant chicken bouillon granules
11/2 tsp basil, oregano, or thyme crushed
3 C carrots, potatoes, celery, etc.
1 1/2 C medium noodles

Cut turkey frame in half with kitchen shears.  Place in large pot.  Add water, onion, and garlic salt.  Bring to boiling; reduce heat.  Cover and simmer for 1 1/2 hours.  Remove turkey frame.  When cool enough to handle, cut meat off bones; coarsely chop meat.  Add enough turkey to equal 2 cups.  Set aside.  Discard bones.  Strain broth.  Skim fat from broth.  Return broth to pot.  Stir in undrained tomatoes, bouillon, herb and pepper.  Stir in vegetables.  Return to boiling; reduce heat, cover and simmer for 15 minutes.  Stir in uncooked noodles.  Simmer for 8-10 min more or till noodles are tender but still firm and vegetables are tender-crisp.  Stir in turkey; heat through.  Makes about 9 1/2 cups. (6 main-dish servings)

A fantastic "after Thanksgiving" way to use up those leftovers.  Don't throw that turkey frame away!  Auntie Shea is the queen of using every bit of food and not wasting.  Serve with warm bread and you have yourself a wonderful meal!
Love Always,
Mommy

Easy Beef Stew

1 lb hamburger
garlic powder
onion flakes
3 TB flour
2 C beef broth
1 can (14 1/2oz) tomatoes w/ garlic
1 (1 lb) pkg frozen stew veggies

In a dutch oven brown hamburger with garlic powder and onion flakes.  Add flour and mix well.  Add remaining ingredients.  Bring to boil.  Cover, turn heat to low and simmer 20-30 mins.

Variations:
Add a can of tomato sauce
Use basil and oregano liberally
Add garlic salt
Add additional beef bouillon for more flavor

Papa, Nama, and Grandpa & Grandma Durst came to visit us in Utah when Daniel was just six weeks old.  Daniel decided to show off and learn to roll over while they were there.  :)  I remember Grandpa and Grandma Durst both holding Daniel and marveling at him.  Grandma Durst could get him to stop crying when no one else could.  She had the special touch.

This is one meal that we made early in their visit and we just kept adding more ingredients to the leftovers and heating it up again for lunch.  This is a wonderful hot meal on a cool day.
Love Always,
Mommy

PePaw's Potato Soup

from PePaw

1 qt chicken broth
3 med size potatoes, peeled and cubed
1/2 onion, cubed
6-8 cloves garlic, minced (optional)
salt to taste

Bring broth to boil.  Add potatoes, onion and garlic.  After full boil, turn down to low for 1-2 hours (until the potatoes are all mushy).  PePaw says, "The secret is to cook it slow" :)  Cover with lid so liquid doesn't all boil away.

I remember PePaw making this in his small sauce pan at the house in Ovilla.  He never put the garlic in it until Mommy told him how good garlic was for him.  PePaw used to make this for Gran Gran when she wouldn't eat anything else.  Gran Gran would eat if I fed her but not if her caregivers tried to get her to eat.  I know that she knew that I loved her very much even when she was unable to communicate with us.  We are so blessed to have such an incredible legacy in our lives.  PePaw and Gran Gran were two very incredibly special people and I miss them very much! 
Love Always,
Mommy

Cheesy Potato Soup

MOMYS and Mommy Modified

4 C cubed potatoes
4-5 C chicken broth
1 C carrots, sliced
1/2 C onion, diced
1 tsp salt
1/3 C butter
1/2 C flour
1/2 tsp salt
2 C milk or raw cream
1 C cheddar cheese, shredded
1 C ham, cooked and diced

Combine potatoes, chicken broth, carrots, onion and salt in a large pan and bring to boil.  Reduce heat and simmer until veggies are tender. Do not drain.  Mash the potatoes and carrots.

In a separate pot, melt the butter.  Whisk in flour and salt.  Gradually stir in milk.  Cook until thickened.  Add cheese and ham.  Pour into the potato mixture and stir well.  Simmer until ready to serve.

Soup in cooler weather is such a wonderful item!  We have made this with half potatoes and half sweet potatoes before and it was really yummy.  Mommy loves potato soup with fresh from the oven homemade bread.  Yum!
Love Always,
Mommy

Creamy Tomato Soup

MOMYS recipe with Mommy Modifications

2 TB butter

1 onion, chopped

2 cloves garlic

1 can (28 oz) tomatoes or 2 lbs fresh, peeled tomatoes

1 1/2 C chicken broth

1 1/2 tsp salt

2 TB sugar

1/2 C whole milk or heavy cream

Melt butter in a pot over medium heat.  Cook onions and garlic until browned.  Add tomatoes, chicken broth, salt, sugar and simmer at least 10 minutes or until tomatoes are soft and beginning to fall apart.  Puree soup and add milk or heavy cream.

Mommy loves tomato soup and grilled cheese sandwiches on a cold day.  I also enjoy being able to whip this up with the ingredients I usually have on hand.  

Love Always,

Mommy

Chicken Noodle Soup

Mommy made recipe from several different ones

Soup
2 TB dried minced onion, rejuvenated
1 tsp. dried minced garlic, rejuvenated
4 C. Chicken broth
1/2-1 C. chicken, cooked & cubed
2 carrots, sliced
1 tsp lemon juice
1 bay leaf
Dash of ground cloves
Pepper to taste
1 tsp. salt

Saute garlic and onion in some butter in a stockpot.  Combine remaining ingredients and bring to a boil.    Cover with a lid while making noodles.

Noodles
2 eggs
4 TB milk
2 C. flour

Combine ingredients well and roll out thinly on the counter.  Cut 1/4" stripes in the rolled out dough and then cut of lengths of noodles.  Dip both sides of noodles into flour and drop them in the boiling soup.

This is the best soup and Hannah is a pro at making the noodles to go in it.  We all love this one.  Boo Boo isn't a huge fan of soup but she likes this one a lot.  I am so glad we found the different recipes so we can make this.  It is a wonderful meal on a chilly afternoon.  Yum!  If someone is feeling a little sick, this is a great meal.  Mommy will add extra garlic if we are fighting colds.
Love Always,
Mommy

Cheesy Vegetable Chowder

I saw this online and decided to try it.  Yum!

2 Tablespoons butter

1/2 cup chopped onion

1 cup finely chopped carrot

1 stalk celery, finely chopped or 1 TB dried celery 

1 Tablespoon minced garlic

4 cups chicken broth 

2 large baking potatoes, peeled and chopped

1 Tablespoon arrowroot powder

1/2 cup water

2/3 cup milk

2 cups chopped broccoli

2 heaping cups shredded cheddar cheese

Melt the butter in a large soup pot.  Add onions, carrots, and celery and saute over medium heat until tender.  Add garlic and cook 1 or 2 additional minutes.  Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender.  Mix arrowroot powder with water, add, and simmer until soup is slightly thickened.  Add milk and broccoli and cook until broccoli is just tender and soup is heated through.  Stir in cheese, allow to melt, and serve.

One chilly day a couple of weeks ago Mommy saw this recipe online and we decided to try it.  It was great!  All you children loved this.  Put enough cheese in something and everyone will enjoy it!  :)  Often we will bake up extra potatoes for Baked Potato Bar night.  Sometimes we cube the leftover potatoes and freeze them.  That makes this meal super fast to make.  If the potatoes are already cooked add them when you add the broccoli and everything will be finished cooking at the same time.

Love Always,

Mommy

Black Bean Soup

I found this over at Women Living Well. Mommy has modified it significantly.  :)


2 cans of seasoned black beans (drained, not rinsed) 
4 C. chicken broth  
2 Tbsp palm shortening 
1 cup chopped onion 
2 cloves of garlic minced 
2 tsp chili powder 
1/2 tsp cumin
1/2 tsp marjoram
1 tsp rosemary
1 tsp salt 
Rice, cooked

Cheddar Cheese, shredded 

In a large pot saute onions and garlic in oil until soft. Add the spices and salt; stir well to combine. Add broth and beans; bring to a boil. Turn heat to medium and let soup cook for 15 minutes. Remove half the soup and blend it in the blender (or mash with a potato masher).  Pour back into remaining soup and stir well.  Serve over rice.  Sprinkle with cheese.  Yum!



February 4, 2011
I found this on Facebook this morning and I had everything on hand so we had this for lunch.  It was liked by everyone- even Hannah who isn't our soup gal.  :)  So, per Hannah's request- here is the recipe.  It was really good.  I foresee making this again in the near future.


UPDATE July 17, 2012
This is a wonderful soup and requested frequently around here!  All of you children cheer when you see Mommy making this.  It is so yummy!  


Love Always,
Mommy