Saturday, October 3, 2009

Spicy Chicken Soup

Okay, so this isn't really spicy but it was a great take on the regular chicken noodle. Plus, I felt like it was healthier because you could forget the starchy noodles. It had a wonderful flavor and we ate it, sometimes twice a day, until it was gone. It really did last and get better with each day. You can also add/take away different things (Andrew opted for no corn next time. He likes corn solo but hates it in things, says it takes away from the actual meal). Plus, you can put all this in a crockpot if it's big enough and let it cook on low for 6-8hrs.

First things first, making stock. I don't know why anyone would use canned broth. It doesn't have have the same flavor and it's so easy to make yourself. Usually I just use the carcass but because I had to have chicken anyway, and Safeway had roasters on sale (I got a 7 pounder for $5!), I just used the whole thing. Rinse your chicken, salt and pepper the outside and place it in a big pot with water that covers the chicken. Then, add thyme, parsely and rosemary (all mine were dried), half an onion and a few cloves of garlic (don't bother peeling and chopping them). Add 2 or 3 cubes of chicken bullion and turn on high with the lid on. Once it begins to boil, reduce the heat and let it go for about an hour or until the juices of the chicken run clear. Remove the chicken, cool it then pick it and loosely dice it. Strain your broth of all the yuckiness. Place the broth and chicken in the crockpot, mix with 3 tbs of chili powder (really not as much as it sounds).

Next, saute one chopped onion in a pot of olive oil. Salt and pepper. Add to this 1/2 can tomato soup, 1/2 jar salsa, 1 28oz can crushed tomatoes, 2 cans rinsed and drained kidney beans, 1 can corn, 8oz sour cream and mix well in the pot.

Now, mix all this with your chicken in the crock pot. Add salt and pepper, put a lid on it and cook on low for at least 6 hours. I recommend 8. You can also keep this on the stove and simmer on low for a few hours. The chicken is so tender and flavorful that it's unreal. And making your own stock really makes the differnce =)

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