DH has been feeling pretty under the weather for the past couple of weeks with a head cold and stuffy sinuses, and I had a late meeting tonight after work…so it was a perfect night for some homemade chicken soup. Oh yes, a fast meal ready in, oh, I’d say 20 minutes.
Of course, I did most of the prep for this meal weeks ago. I had bought 4 2 lb packages of chicken quarters when they were on sale for $.98 / lb, boiled all of them and canned up the meat and broth. Cooking and canning the meat – PRESSURE CANNER ONLY!!! – took a Saturday afternoon (ended up with 6 pints canned and 1 pint we ate that night), and then Sunday, after church, I scraped off the chicken fat that congealed at the top of the pot (it was in the fridge all night) and then canned 14 pints of broth. And then made schmaltz out of the chicken fat. No waste here!
Last time I bought carrots and celery, I bought two packages of each, peeled all the carrots, washed the celery, and then used my food processor to cut all the carrots and celery into rings. Those went into ziploc bags, with 1 cup carrots and 1 cup celery in each bag, and into the freezer.
So, making dinner tonight was just a matter of chopping up an onion. Used the schmaltz to sauté the onion in a sauce pan, then added the carrots and celery. I would have added garlic, but I was out. I let that sauté a while, and then just dumped in 1 pint of broth, then measured out 1 pint of water, added the pint of chicken, and salt and pepper (quite a bit of salt and pepper, actually. More than a few shakes). That’s it! I brought it up to a boil and let it lightly boil for about 10 minutes, and supper was ready. Whole40*, even.
Homemade Chicken Soup
1 chopped onion
1 cup sliced carrots
1 cup sliced celery
1 pint home canned broth
1 pint water
1 pint home canned chicken
salt / pepper
Sauté onion, carrots and celery. When fragrant, add broth, water and canned chicken. Boil 10 minutes.
*I’m doing a Whole 30 for Lent, so I’ve been calling it a Whole 40.