Soup III - Chicken Soups

My grandmother had several good chicken soup recipes and these three are my particular favorites. I especially found them handy the time I tried to raise chickens and wound up with twenty roosters and five hens. I let them get too big and they were tough. Since then I buy my chicken at the grocery store. It is not only easier the chicken is much better tasting.

Chicken and Rice soup is one of my favorites. I begin by stewing a whole chicken with onions, garlic, celery, carrots, salt and pepper. When the chicken is falling off the bones I take the pot off the fire and let it set until the chicken is cool enough to handle.

When the chicken can be handled safely I remove it from the bones and chop or shred it. I put the chicken back into the broth and add rice; usually a pound per chicken. I bring it to a boil and then reduce to a simmer until the rice is cooked; about twenty minutes for white rice or an hour for brown rice. I get a bit fancy here and usually use Texmati rice which is a Texas variation of Basmati rice.

Once the rice is done I turn the heat off, put a lid on it and let it stand until cool. I reheat it when it is time to serve. This makes a very flavorful chicken and rice soup.

As for the bones I immediately put them in a plastic bag and if garbage is too far off freeze them until the day I need to put them in the trash. Never let dogs or cats have cooked chicken bones.

Chicken and noodle soup is prepared much the same as the chicken and rice. I add carrots, green beans and peas to it though. I add the noodles just a few minutes before it is time to serve the soup because otherwise they can get too mushy.

Another favorite of my family is Chicken Tortilla soup. When preparing my chicken for Tortilla soup I use a combination of onions, garlic and jalapeño peppers as my flavorings.

I've found the way to have the jalapeño flavor without so much bite is to grasp the stem of the pepper and slice the outside of the pepper off without cutting into the membrane or seeds. You also don't get as much capsaicin on your fingers which can cause all sorts of problems if you forget and rub your eyes at the wrong time.

Incidentally, the simple secret to chopping onions without tears is use a very sharp knife. I owe this tip to my mother-in-law. Also, if you are especially sensitive, chill the onion for an hour or so as well. Cold onion plus sharp knife is all it takes to keep the tears away.

Back to the tortilla soup. Sauté the vegetables then add a can of stewed tomatoes and water. Roughly one can of tomatoes per two servings will help you determine how much soup to make. Bring chicken and vegetables to a boil and reduce to simmer. Shortly before serving add your tortillas which have been cut into strips and baked or fried crisp. You can also use tortilla chips instead of fresh tortillas.

Serve soup in cup or bowl with a spoon of guacamole and sour cream on top Add a sprinkle of cheese. This soup is a meal in itself.

Chicken soups come in many varieties from all over the world. I believe I could serve a chicken soup every day for a month and not repeat a recipe. The notion that chicken soup is beneficial when you are suffering from a cold has been proven true. The combination of garlic, onion, other vegetables and heat helps relieve symptoms and speed healing.