Chicken Soup
Place 2 - 3 chicken caucases (sp) in a 15 L stock pot. (I seldom make less). Add chopped celery (about 4 ribs I'm guessing and sometimes I use chopped celery that I have frozed) and 1 medium onion chopped (sometimes I use onion flakes when I discover my real onions are all rotten). Fill pot to 3/4 full. Add salt and pepper. Simmer for 3 - 4 hours. Remove chicken caucases and put in fridge in a separate bowl, covered and also put stock in fridge...I put the whole stock pot in the fridge. I'm able to put the whole pot, after it has cooled down, in my downstairs spare fridge. Leave over night. Next day, remove fat. Put back on stove and re-heat slowly. Add, carrots, turnip, cabbage, potatoe and about 1/2 cup of barley (optional), slice how you like best. Note, if I'm making it for myself, I like the veggies cut into really small pieces but if I'm make a pot to give to family and friends I chop the veggies more in small chunks). Simmer until veggies are cooked....about 2 hours. Add 1/2 - 3/4 cup of powdered chicken base with parsley.....and let simmer 1/2 hour more. Taste as it cooks and add more of what you think it needs.
Cool in fridge overnight and then you can freeze it in appropriate amounts for you. I only use good freezer containers for freezing, not margarine containers, cuz sometimes I have soup frozen for 6 months.
Making this soup is time consuming but it is so worth it....that's why I only make 15L at a time. I just know you will enjoy it, for illness and at any time. You can make a meal out of it by adding dumplings for a good comfort meal. Oh, I just remembered, you have to pick all the chicken meat pieces off the caucases(sp) cheez, I wish I could get that spelling right....LOL and add to the soup. You can't use a caucase that has been stuffed...just another thing I thought about...boy, I'll get it all together yet!!!! Another option, if you want, you can add noodles, but if you do....don't put potatoes in because it becomes too starchy(sp)again....LOL.
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