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Herbed Vegetable Chicken Soup
Z7_2IKA1G82M0JIE0A7HGDEP21O70
Herbed Vegetable Chicken Soup
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Herbed Vegetable Chicken Soup
Ingredients
| Brown Chicken Stock | ||
| 1 | CO-OP Deli Oven-Roasted Rotisserie Chicken carcass, including any skin | |
| 1 | large carrot, peeled, cut into 2-inch pieces | |
| 2 | stalks of celery, cut into 2-inch pieces | |
| 1 | large onion, cut into 2-inch pieces | |
| 1 | bay leaf, dried | |
| 1 | tsp black peppercorns | |
| 2 | stalks fresh thyme | |
| 5 | L (20 cups) water | |
| Soup | ||
| 2 | tbsp extra virgin olive oil | |
| ½ | large onion, finely diced | |
| 1 | medium carrot, peeled and finely diced | |
| 2 | stalks celery, diced small | |
| 2 | large cloves garlic, finely chopped | |
| ½ | tsp dried chili flakes | |
| 1 | tbsp fresh rosemary, minced | |
| 1 | tbsp fresh thyme, minced | |
| 1 | bay leaf, dried | |
| 1 | small yellow, orange or red bell pepper, finely diced | |
| 2 | tbsp tomato paste | |
| 1 | cup CO-OP Deli Oven-Roasted Rotisserie Chicken breast or thigh meat, diced | |
| 4 | cups brown chicken stock | |
| 1 | can (398 mL) CO-OP GOLD Diced Tomatoes | |
| ½ | medium zucchini, diced | |
| ¾ | cup frozen peas | |
| salt to taste | ||
| 1 | cup Parmesan, grated (optional) | |
Directions
Prep: 30 minutes
Total: 4 hours
Serves: 4
Stock
- To make the stock, preheat an oven to 375°F. Remove meat from carcass. Place chicken carcass in an ovenproof frying pan or cast iron pan. Roast chicken carcass until golden brown, approximately 20 to 30 minutes.
- Transfer carcass to a large saucepot, add all the vegetables, herbs, and spices, and add 5 litres (20 cups) of water. Simmer for 2 to 3 hours.
- Set a colander or strainer over a large bowl. Strain stock through the colander or strainer. Discard chicken carcass and discard or compost vegetables. Chill stock until needed; freeze the extra. If making soup right away, proceed to the next step.
Soup
- To make the soup, heat olive oil in a large saucepot on medium heat, add onion, carrot and celery. Gently sauté vegetables without allowing them to colour for 5 minutes.
- Add garlic, chili flakes, rosemary, thyme and bay leaf, and cook for 2 minutes.
- Add peppers, tomato paste and chicken. Season with salt.
- Add chicken stock and tomatoes, bring to a medium simmer, and cook for 8 minutes.
- Add zucchini, peas and a pinch of salt. Simmer for another 10 minutes.
- Taste for seasoning and add more salt as desired. Serve with a sprinkle of Parmesan cheese if desired.
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