How could I forget? The staple, (aside from lentils and beans and rice) for getting through the approaching cold months is, of course, CHICKEN SOUP!
Now, there are a bunch of different ways and approaches and ideas about what goes into a chicken soup, what’s not going in, and how to do it. So this is how I do it. Suck it. Here goes:
Buy two chicken halves, breast or legs, whatever you prefer, with the bones in. Bring one quart of vegetable broth to a boil, then add the chicken and let it simmer for ca. 45 minutes in a closed pot. The chicken should be covered all the way, so add some water if it’s not. However, the liquid will reduce quite a bit, even with the lid on, but that’s alright. I used a cast iron pot/dutch oven, so the lid is pretty heavy. The point is really to cook the chicken all the way through and get the flavor out of the chicken and the bones into the soup.
Take the chicken out and put the liquid aside. Remove all the meat from the bones. Cut 1 onion, 2 carrots, 1 turnip, 1 parsnip, and 1 potato into pieces and first sauté the onion in butter until translucent, then add the other stuff. Stir and let them do their thing for maybe 5 minutes or so. Add the chicken liquid, the chicken pieces, and top it off with water so that everything is covered. bring to a boil and simmer for ca. 30 minutes or until veggies are done. Add some salt & pepper and that’s it.
Oh, and Hail Satan!!