Friday, February 12, 2010
3 teaspoons salt
1 teaspoon freshly ground pepper
1 Jalapeno chile, cut in quarters or one dried
medium hot chile of your choice
1 sixteen to twenty ounce bag of frozen corn kernels
1 sixteen ounce bag of frozen sliced green beans
1 sixteen ounce bag of frozen garden peas
1 cup of chopped fresh parsley or cilantro
Put the onions, garlic, bay leaf, carrots, potatoes, whole chicken, salt and pepper and chile into the deep soup pot in the order given. Add enough water to just cover the chicken. Bring the pot to a boil, then return to a simmer and continue to cook until the chicken is completely done and the drumstick pulls away easily. This usually takes about 1 to 1 1/2 hours, depending on your stove.
Remove the pot from the stove, and take the chicken out of the soup. Cool slightly, then take off the skin and meat. Chop all the meat into bite-size pieces. Skim off excess fat from soup. Add the chicken back to the soup. Bring back to a boil then add the frozen corn, green beans and peas. Stir well and return pot to a boil. Lower heat and cook gently for another 10 minutes. Add chopped parsley or cilantro. Sample the soup as it may need more salt to match your taste.
Serve hot making sure each diner gets plenty of the veggies and chicken along with the broth. The soup tastes even better the next day!
Makes 8-10 servings or more depending on the size of your appetite.
At home, I freeze the soup in individual portions and look forward to eating it for lunch, especially on long draggy days when I need a little flavorful and rewarding but virtuous comfort food.