Chicken Soup With Flanken Recipes

Steps:

• Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in baby spinach.
• Pour chicken broth, diced tomatoes, and lemon juice into the pot. Stir in pepper, oregano, and basil. Bring to a boil; stir in chicken and rice. Reduce heat to medium-low and simmer until flavors combine, about 30 minutes.

Steps:

• Grate carrots, celery and onions, and set aside. I blended the soup later so this step is up to you. If you want a creamy soup, no need to grate.
• In a large pot, cover the flanken with water; bring to boil for 2 minutes; then change water to the full amount (4-5 quarts).
• Bring this fresh water with flanken to a boil.
• Add the dried soup mix with contents of seasoning packet enclosed, bouillon cubes and the bay leaf.
• Cook for 1/2 hour.
• Add (grated) vegetables and cook for at least 1 hour on a low flame. I cooked it for 2 hours, stirring occasionally.
• Then add garlic powder or fresh garlic. Salt and pepper, to taste, and add potatoes. Cook for 10-15 minutes more.
• Taste for seasoning and adjust if necessary.
• When ready to serve, remove bay leaf.
• If you want the soup creamy, you may remove veggies to the blender. Be careful for any bones that may have come loose from the short ribs.
• Meanwhile, put the meat into a separate bowl so that you can remove bones and fat and trim into nice chunks.
• Once the veggies are blended, you can add it back to the pot with the soup to mix.
• You may serve in bowls with the meat added or freeze in plastic containers distributing the meat chunks evenly.
• Serve with bread as a meal in one.

Steps:

• Place the chicken, celery, carrots, onions, parsnip (if using), parsley, peppercorns, bay leaves and salt in a large soup pot and cover with cold water by 1 inch.
• Bring to a boil over high heat, then immediately reduce the heat to very low. Adjust the heat until the soup is "smiling": barely moving on the surface, with an occasional bubble breaking through. Cook uncovered, until the chicken is very tender and falling off the bone, 1 to 1 1/2 hours.
• When cool enough to handle, use tongs to transfer chicken from the pot to a container. Taste the broth and continue to simmer it until it is concentrated and tasty. Strain broth through a fine sieve (or a colander lined with cheesecloth) into a separate container. Discard all the solids from the strainer (or reserve the vegetables, chill and serve with vinaigrette, if you wish).
• Refrigerate chicken pieces and broth separately for at least 8 hours (or up to 3 days), until a thick layer of yellow fat has risen to the top of the broth.
• When ready to finish the soup, use your fingers to separate chicken breast meat from bones and skin. Discard bones and skin. Use two forks to pull the breast meat apart into soft chunks, or use a knife and cut into bite-size pieces. (Reserve dark meat for another use.)
• Skim chicken fat from top of broth and set aside. Place 3 tablespoons of the fat in a soup pot with a lid. Add leeks, stir to coat, and heat over medium heat until leeks begin to fry. Then reduce the heat to a gentle sizzle and cook, stirring often, until slightly softened, about 3 minutes.
• Add carrots, sprinkle with salt, stir, and cover the pot. Cook until vegetables are just tender, about 5 minutes more. (Keep in mind that vegetables will continue to cook in the soup.) Do not brown.
• Pour broth into pot with vegetables and heat to a simmer. Add noodles and simmer until heated through, soft and plumped with chicken broth. Add the breast meat, then taste broth and add salt and pepper to taste. For best flavor, soup should have some golden droplets of fat on top; if needed, add more chicken fat one teaspoon at a time.
• Serve immediately, in a tureen or from the pot, sprinkling each serving with herbs.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the chicken, spinach, red peppers, rosemary, garlic powder and pepper in butter until spinach is wilted. Stir in the broth, Alfredo sauce and pesto; cook for 4-5 minutes or until heated through., Drain pasta and add to the soup. Sprinkle with pine nuts and cheese.