Chicken Hab Soup Recipes

Steps:

• Cut up your chicken into pieces (thighs, legs, breasts, etc) and place in a large stock pot.
• Fill with cold water to cover and put on high heat as you assemble the rest of the ingredients.
• Cut up all of your veggies. You can do this any way you like, but I like to leave these in large pieces so they don't get too mushy during the long cooking time.
• You can tie your dill and parsley together if you like.
• Put all the veggies and herbs into the pot.
• Add extra water if needed.
• Bring to a boil, and then let simmer.
• Simmer for 2-4 hours*.
• *The cook time is largely up to you. I like to cook mine for many hours to get all of the flavors out of the chicken, but really, once the chicken is cooked through, you can take it off the fire.
• If you prefer to have smaller pieces of carrots, potatoes, or celery in your soup, dice as much as you want and put it into the pot 30-40 minutes before it's done.
• ***TIP: There will be A LOT of fat on the top of this soup from the chicken skin. Traditionally, you would cook this the day before, refrigerate over night, and then remove the hardened fat layer. Easy as pie. But, if you want it the same day, you will have to skim the fat as the cooking progresses. So watch the soup over the 2-4 hours of cooking and skim as you go.
• Add salt and pepper to taste. (you will need a lot of salt. Don't fret. Start off with a teaspoon. Taste. Add another pinch. Taste. Add. And so on until you reach desired flavor.
• Take all the chicken out of the pot and remove the meat from the bones and skin. Discard the bones and skin. You can replace the meat into the pot or leave it on the side for people to put into their individual bowls.
• Make egg noodles, rice, or dumplings to accompany.
• Eat and enjoy.

Steps:

• To make the stock, combine all of the ingredients in a large saucepan, and add water to cover. Bring to a boil and boil, uncovered, for 10 minutes, skimming off any foam that rises to the surface. Reduce the heat, cover, and simmer until the chicken begins to fall off the bones, about 50 minutes. Allow the chicken to cool in the stock.
• Remove the chicken from the stock and discard the skin and bones. Using two forks, shred the meat and set aside. (You should have about 2 cups.) Strain the stock to remove any solids, and add water, if necessary, to equal 4 cups.
• To make the soup, place the 4 cups spiced stock in a saucepan and bring to a simmer. Add the green onions, bell pepper, and sherry. Simmer, uncovered, for 5 minutes.
• To serve, divide the shredded chicken evenly among 6 to 8 bowls. Ladle the soup into the bowls and garnish with the herbs.

Steps:

• In large saucepan cook bacon until crisp; remove and crumble.
• Brown ham and cook onion with thyme in drippings until tender.
• Add remaining ingredients except bacon.
• Heat; stir occasionally.
• Garnish with bacon.