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Thursday, Nov 27, 2014

This soup tastes as if it took all day (but it didn’t)


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The other day as I sat sniffling, wrapped in my favorite woolly afghan and fluffy bunny slippers, a thought occurred to me. As the chef de cuisine of Chez Moi, whenever one of my dear ones is under the weather, the first thing I do is dig out my biggest stock pot and whip up a batch of homemade chicken soup. Although not especially difficult, it’s a long process that takes several hours to complete. But when I’m the one who’s sick, who makes soup for me? My husband works long hours, and my “Mini-Me” is away at college.

Still, the last thing I feel like doing is spending the day hovering over a hot stove when I’m achy and feverish. I deserve to be nurtured, too. So do you. That’s where this chicken soup comes in. It’s hearty, nourishing and restorative, and it can be on your table in about an hour.

The richest and most flavorful chicken stocks are created by first roasting the bones of the bird. The carcass is then simmered with aromatics for hours. By starting with a rotisserie chicken from the supermarket, you’re halfway there, because the bones already have been seasoned and roasted. You can shave a good two to three hours off the prep time using this cheat.

The next time you pick up a rotisserie chicken for a busy weeknight meal, save the carcass, make stock and freeze it for when you need to show yourself some love.

Find more amazingly easy recipes at Susan Filson’s blog, stickygooeycreamychewy.com.

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