Remember, giving doesn’t have to be about how much money you spend or what you buy, it can be as simple as a jar of homemade soup left for someone you love. Today’s give is about warming & nourishing the body and soul from the inside out with soup. Grab your kids or mom or anyone who wants to have some fun & get them to help you with the process. Otherwise, leave a note…
Soup Stock Soothes the Holiday Soul
Here are the steps for making your own homemade soup stock. It may seem like a complicated process, but in fact, once you’ve thrown in the ingredients there is very little you have to do.
I roasted a whole chicken yesterday for dinner – I saved the carcass to use today for making the stock. Early this morning I removed all of the leftover meat from the bones and stored it in a container for use later. Then I placed the carcass in a soup pot with 1 whole onion (skins intact), 2 carrots (scrubbed, but not peeled, and chopped in half), 2 celery stalks (scrubbed and chopped in half), 2 bay leaves, 2 Tbsp apple cider vinegar, and parsley. I topped this all up with 12 cups of water, brought it to a boil, and then reduce the heat to let it simmer (you can let it simmer for as little as 1 hour, but I prefer to let it go for 4-6 to get the most out of the ingredients). Once done, strain the solid material out and discard in your organics bin or compost. You are now left with a beautiful, hearty broth.
Imagine the incredible nutrients you are extracting from the meat, bones and vegetables when creating a broth in this manner. Calcium, phospohorus, magnesium, protein, beta-carotene, and more. Plus, you aren’t wasting your chicken carcass, you are getting less sodium than a store-bought stock, and you know EXACTLY what is in there. This is the true heart of home cooking. You could even leave this to sit overnight in a slow cooker to make the process even easier.
Chicken Noodle Soup for the Holiday Soul
Once your stock is ready, you can do any number of things with it. Today I chose to make a delicious chicken noodle soup for my girls and I to enjoy. It’s darn cold and damp up here north of Toronto & I needed to be warmed up from the inside out.
I took the remaining meat from the chicken carcass, shredded it for easy eating, and tossed it back into the broth. I chopped up a few more carrots, celery stalks, and onions (skins removed this time). I brought this to a boil, and reduced the heat to let it simmer for 15 minutes. Finally, I added thick brown-rice noodles and let them cook until soft. Once the noodle are cooked, the soup is ready to eat.
You can jar your soup and save it for eating later or you can enjoy right now – don’t forget to share the love.Read More