Viewing post #8126 by sheryl

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You are viewing a single post made by sheryl in the thread called What's brewing on your stove?.
Imagesheryl
Feb 4, 2010 10:44 AM CST
Name: Sheryl
Middle Tennessee, 6b
Okay - this one is for the less experienced cooks on the block, like me, who never had a clue how to make soup!

Have you run into the $5 dollar a day recipe/ cooking site? She inspired me, so I've been using the rotisserie chickens I occasionally get for more, much more....

After the chicken has been used for dinner and a couple of lunches, I take off what's left of the chicken and put the carcass and any of the drippings at the bottom of the dish into a pot of water (probably about 6 cups) and simmer for about 6 hours. I've cut off all the good meat to add a little bit later, any fat or skin goes into the first simmer.

Strain all the bones and "stuff" out of the broth and let it cool, then skim fat and whatever else that forms on the top. Put it back on the stove, throw in some rosemary, oregano, garlic. Some of us here have to watch our salt intake, so I just let people add there own at the end. I throw in 1cu of uncooked rice, although just simmering with the spices and adding noodles later on would work, too. Bring it to a boil, decrease to a simmer, add the chicken, some chopped carrots, celery, onions, etc. and let it cook for about an hour, more if you want. Just keep adding water to maintain the right taste of the broth - boiled down will make it stronger in taste.

I now bow to those who are the real cooks! This has been great, though, during the chilly days we've had this winter, and you can't be much more frugal than this.

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