California Central Coast Recipes
Roasted Chicken Soup
Roasted Chicken Soup is a deep rich-flavored chicken soup that has real soul and character. During cold and flu season there's nothing that comforts quite like homemade chicken soup!
What's different about this chicken soup and what makes this such a stand-out is that the chicken parts and vegetables are first roasted in a 425 degree oven for an hour. This amplifies all the flavors and goodness.
Then you transfer the chicken and vegetables and their juices to a large stockpot, add water and herbs and begin to simmer for two to three hours. While the stockpot is heating up, you add a little water to the roasting pan and heat on a stove while scraping out the "stickem" or fond with a metal spatula from the bottom and sides of the roasting pan, then transfer this too to the stockpot. This creates a deep rich golden broth just teaming with flavor!
This is pure bliss for the mouth and tummy! Especially if you're down with a cold!
Granted, it takes a longer time to cook to the final product, but the results are well worth it! Besides, chicken stock like this can be prepared ahead of time and frozen for future use.
Preparation time: 20 minutesCooking time: 3 hours
3 pounds Chicken parts with skin and bones , cut-up into pieces
2 large white onions , peeled and cut into wedges
4 large carrots , peeled and cut into pieces
5 ribs celery , washed and cut into chunks
Salt to taste
Pepper to taste
12 cups water
2 Bay leaves
Small bunch of Italian parsley
Salt and Pepper
Small bunch of fresh Thyme or
1/2 teaspoons Dried Thyme
1 Preheat oven to 425 degrees. Set oven rack mid-high (and ample to accommodate roasting pan.)
2 Rinse off chicken, trim excess fat off, lightly salt and pepper and scatter on bottom of roasting pan.
3 Add vegetables to roasting pan scattering the pieces on top of the chicken and sides. Roast for one hour uncovered.
4 After one hour or when nicely browned, remove from oven and transfer the chicken and vegetables and their juices to a large stockpot.
5 Add ten cups water to the stockpot. Stir and start heating over medium-high heat.
6 In the meantime, pour two cups of water into the roasting pan and set on stove burners and heat to boiling. With a spatula, scrape the bottom and sides of the roasting pan loosening all the brown fond from the sides and bottom. Transfer the fond and juices to the stockpot. Stir well to disperse.
7 Add parsley, bay leaves, salt, pepper and thyme to the stockpot containing the chicken and vegetables. Stir well and bring to a gentle boil. (You can tie the spices in a bundle with kitchen string for easy removal later.)
8 Reduce heat, cover stockpot and simmer on low for two to three hours.
9 When at desired doneness, correct seasonings to personal taste. Strain excess fat off. Serve in big soup bowls with peasant bread or on bed of rice.
10 Chill soup and degrease fat off top of soup. Store for future use.
Serve this as a broth with fresh cheese tortellini, or with its chicken and vegetables on a bed of rice in soup bowls. This is definitely very tummy-warming and a cure for the common cold and sore throat.