Tuesday, March 29, 2011

Sunday Suppers: Homemade Veggie Broth to Chicken Noodle Soup

A recent gift of homemade chicken broth got me thinking about how to make my own stock at home. I go through so much stock nowadays because of all these high-falutin' recipes that it is becoming rediculous to spend that much money on a can/box of stock. I thought the easist broth to make would probably be vegetable, plus it would clean out all those random veggies that were racing sneaking towards going bad. There, how's is that for being green and not wasting money?

I found a simple recipe that basically says take any aeromatic veggie, chop into 1 inch chunks, and boil with some spices for about 30 minutes. They listed a variety of vegetables you could include, but here is how I rolled:

4-5 ribbs of celery with some leaves
1 large onion
3 large carrots
5-6 cloves of minced garlic
Hefty sprinkle of thyme and parsley
2 bay leaves
a good pinch of salt


Some other veggies you may consider including: Green onions, mushrooms, potato peels (washed of course), bell peppers, chard, pea pods, basil, fennel, eggplant, corn cobs, asparagus butts, you name it.

First thing you got to do, aside from cutting your washed veg into 1" chunks, is throw about a tablespoon of olive oil in the bottom of  a soup pot and heat to high. Then, throw in your 1" chopped veggies. Enjoy how aeromatic your house is about to smell. I seriously dragged Jon off the couch while he was The Sweet 16 to come and smell. I was in foodie heaven. If Julia Child's house had a smell, it probably smelled like this...and butter.

Moving on.

Let your veg weep (let go of water) for 5 to 10 minutes. Stir frequently lest you have a charred flavor to your broth. Add 2 quarts of water and then BTB-RTS as Chef Anne would say. (Bring To Boil - Reduce To Simmer). Simmer for 30 minutes uncovered. This is how it will start to look

Om Nom
The next step is to seive out the solids and take only the liquid bits.

"taking the liquid bits"

Then, you are left with all the veggie mush. The broth recipe said to discard the remaining veg stuff. I thought that was a lot of hooha. What a waste. I sat around and thought about what I could do with all that awesome veg, and EUREKA! I got an idea. All of that stuff goes into a chicken noodle soup, so that is what I made. Saved time and money.

Because we aren't big chunks of veggie eaters, I took about 3/4 of veggies and pulverized them in a food processor. That gave me a nice thick puree that fattened up the broth a little. I added some more water and some chopped up chicken breasts. Again, BTBRTS for about 30 minutes. Season to taste.

About 10 minutes before you are ready to serve, add some noodles. I, unfortuantely, added the noodles like 45 minutes ahead and they got a bit mushy. My bad, I was waiting on a loaf of bread to bake. Oh well, lesson learned. Not bad for a first try though.

Chicken Mush-Noodle Soup

1 comment:

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