Chicken soup cooked slowly

RECIPE FINDER

January 30, 2008|By Julie Rothman | Julie Rothman,SPECIAL TO THE SUN

Julia Rockwell of Pittsfield, Mass., was looking for a recipe for a chicken soup that could be made in a slow cooker. Kathy Krieger of Baltimore sent in a recipe for chicken soup that she has adapted over the years to make in her slow cooker.

You'll need to allow two days to make this soup because her recipe involves a two-stage cooking process. The first stage takes eight hours; then the soup needs to cool completely so that the fat can be removed. Then the broth is returned to the slow cooker, and fresh vegetables are added in the second stage.

This soup is well worth the time it takes to make. The flavor is outstanding, and Krieger says that it is guaranteed to cure whatever ails you.

`Crockpot' Chicken Soup

Makes 3 to 4 quarts

1 whole chicken (about 4 pounds)

1 cup white wine

1 medium onion, quartered

8 stalks of celery, chopped (divided use)

8 parsnips, peeled and chopped (divided use)

1 cup parsley (stems and leaves, divided use)

1 teaspoon whole peppercorns

1 teaspoon thyme

2 bay leaves

1 teaspoon salt, plus more to taste

4 leeks, chopped (use some of the green parts)

1/2 cup carrots, chopped

1 cup uncooked rice or noodles (optional)

freshly ground pepper to taste

To make the broth: Place the chicken in the slow cooker; add wine and enough water to cover chicken completely. Add onion, 3 celery stalks, 3 parsnips, parsley stems, peppercorns, thyme, bay leaves and 1 teaspoon salt.

Cover and cook on low setting for 8 hours. After 8 hours, remove the chicken and strain the broth into a large pot. Discard the vegetables. Once the chicken has cooled, remove all the meat from the bones and add to the broth. Then put the broth into the refrigerator for several hours or overnight so the fat can rise to the top.

To finish the soup: Remove the soup from the refrigerator and skim the fat off the top. Return broth to slow cooker. Add remaining celery stalks, parsnips, leeks, carrots and parsley leaves; cook on low for 2 hours or until vegetables are tender. At this point you can add rice or noodles, if desired, and continue cooking until soft (about 30 minutes). Season with salt and pepper to taste.

Per cup without rice (based on 4 quarts): 131 calories, 14 grams protein, 8 grams fat, 2 grams saturated fat, 0 grams carbohydrate, 0 grams fiber, 45 milligrams cholesterol, 188 milligrams sodium

Dorothea Sibley of Manchester, Wash., is looking for a recipe for Corned-Beef-and-Cabbage Casserole.

Yvonne Allen of Jamestown, N.C., is in search of a recipe for Butter-Pecan Cake.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutritional analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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