Well before it’s in the 80′s here in Florida and while there’s still snow on the ground up north, I think it’s a good time to post my grandmother’s chicken broth and soup recipe. Why is not called stock you ask? I actually do call it stock much of the time, but technically a stock is made from the roasted bones/carcass of the chicken. Mine, on the other hand, uses a fresh, uncooked chicken along with several chicken necks I’ve saved in the freezer following each chicken I roast for dinner (which is quite frequently!!).
Homemade Chicken Broth & Soup
- 3½-4 pound whole fresh chicken (or two to three packages fresh chicken backs and necks), rinsed well
- 3 carrots, peeled, rinsed, and cut into large chunks
- 1 large onion, peeled and cut into quarters
- 2 parsnips, peeled, rinsed, and cut into large chunks
- 6-8 stalks celery, washed and cut into large chunks
- 1 leek, white and light green parts only, washed well and cut into chunks
- 10-12 sprigs parsley, rinsed well
- ¼ teaspoon whole black peppercorns
- Place the chicken in a large stockpot along with the other ingredients. Add cold water to cover all plus two or three inches.
- Bring to a boil, skimming the foam that collects on the water’s surface. Simmer uncovered for 2½-3 hours.
- Strain into a clean pot or container using layers of cheesecloth draped over a colander. Discard solids.
- If not making soup right away, refrigerate overnight and skim any fat off the top before using.
For Chicken Soup:
Scrape and clean 2 or 3 carrots and slice. Bring the broth to a boil; add the sliced carrots and a few handfuls of dried fine egg noodles. Stir and let simmer until carrots are tender and noodles are done. Add kosher salt to taste and serve!
We’re having a little taste of winter here in Florida after temps being waaay above average the entire month – hovering around 81-83 when the high should be only 70! A cold blast came through yesterday putting an end to that, so us Floridians will adapt and I certainly don’t mind pulling out my jeans and boots. Just like and appreciate it much warmer!!
In honor of the cooler weather – and to everyone who has been experiencing the flu – I would like to introduce you to one of my favorite soup recipes, Escarole & Pasta Soup. It’s super easy to make, and brimming with lots of goodness.
Escarole & Pasta Soup
- 3 tablespoons extra virgin olive oil
- 2 small carrots, finely chopped
- 2 small ribs celery, finely chopped
- 1 leek, white and light green part only, rinsed, and finely chopped
- 1 onion, finely chopped
- 3-4 cloves garlic, finely chopped
- pinch red pepper flakes
- kosher salt and freshly ground pepper
- 2½ cups water
- 32 ounce container low-sodium chicken broth plus 2 cups low-sodium chicken broth
- 3-inch Parmesan cheese rind (optional)
- 1 8 ounce can tomato sauce
- 8 ounces penne, cavatappi, or elbow pasta
- 1 head escarole, washed and chopped
- freshly grated Parmigiano-Reggiano cheese for serving
- Heat the oil in a dutch oven or soup pot over medium-high heat. Add the carrot, celery, leek, onion, and garlic and saute until softened, about 5 minutes. Add the red pepper flakes and season with salt and pepper. Add the water, chicken broth, cheese rind, and tomato sauce.
- Increase heat to high and bring the water, broth, and tomato sauce to a boil. Add the pasta and stir, and cook until al dente, about 11 minutes. Toss in the escarole by handfuls; sir and let wilt. Serve in bowls, drizzle with extra virgin olive oil and freshly grated Parmigiano-Reggiano cheese.
Perfect for game day or a fall picnic, these little gems are a staple on our weekly menu just about every week. Double or triple the amount of wings to feed a larger crowd, and serve along with chips and salsa and plenty of cold beer.
Panko-Kissed Chicken Drumettes
- 3 pounds fresh chicken drumettes (about 20)
- 1 tablespoon canola oil
- dried herbs and spices: try a combination of oregano, onion powder, cayenne pepper, and paprika
- generous ¼ cup of panko bread crumbs
- kosher salt and plenty of coarse ground pepper
- Preheat oven to 375°F. Rinse and pat dry drumettes. In a gallon-size ziplock bag, add a few scoops of flour and season with salt and pepper. Line a baking sheet with aluminum foil and add the canola oil. Using your fingers, spread the oil over the aluminum foil.
- Add 10 drumettes to the plastic bag, seal, and shake. Knock off excess flour, and transfer the drumettes to the prepared baking sheet. Add dried herbs and spices, salt, and plenty of black pepper in quantity desired. Repeat with the remaining drumettes.
- Bake at 375°F for 25 minutes and remove from the oven. Using tongs, turn over the drumettes and sprinkle each with panko bread crumbs and your preferred dried herbs and spices, salt, and black pepper. Return to the oven and bake for an additional 30 minutes or until the drumettes are golden brown and crisp.
- Remove from pan with tongs to a serving dish.
Hello and welcome to Kitchen Serendipity’s new look! This project was supposed to get done over the summer, but unexpected late summer photo sessions bumped completing the new design off the list of priorities. But here we are and I hope you like it!
Okay, I don’t think I got the memo when Ben & Jerry’s came out with their Greek frozen yogurt. I’m sure I’m in the minority about this near-tragedy! Anyway, I was looking in the frozen section of our new The Fresh Market in Bradenton and the Ben & Jerry’s Strawberry Shortcake Greek frozen yogurt caught my eye. I am ALWAYS trying to come up with a smoothie that my son will actually like and this sounded like a perfect smoothie ingredient.
And – it is. Was. I split the first smoothie with him and they were gone. Before I took a picture. So back to the store for more strawberries I went…..
This. is. good. Enough said.
Strawberry Shortcake Smoothie
- Generous cup of hulled, halved fresh strawberries (about 8 large)
- 1 cup of Ben & Jerry’s Strawberry Shortcake Greek frozen yogurt
- ¼ cup water or milk
- 2 teaspoons honey
- dash of cinnamon
- handful of ice (optional)
- Add all ingredients to a blender and purée. Pour into a glass, or split the portion between two and serve.
Makes one smoothie
If you’d like to stay updated with recipes, please head on over to Kitchen Serendipity‘s Facebook page, and you may also subscribe to this blog to receive updates. I’m happy that you stopped by!
Oh yum. This is an INSANELY delicious dish that I serve along with roast chicken.
I’m participating as much as I can with #SundaySupper over on Twitter – I definitely believe in the value of bringing the family back to the table especially on a Sunday night before a new work/school week begins.
I love Belgian endive – and please don’t pass it up at you grocery store! You can do SO much with this type of produce and it’s bursting with all kinds of good things for your well-being.
This is a pretty classic recipe – but has the wow factor upon delivery. I took the dogs for a walk…and could smell the deliciousness brewing within my house….
Belgian Endive with Thyme and Meyer Lemon Zest
- 3 large Belgian endives, split in half vertically
- 3 tablespoons grapeseed oil (or canola or olive oil)
- 4 – 5 cloves garlic, minced
- 1/2 cup white wine
- 1 tablespoon fresh chopped thyme
- 2 tablespoons freshly chopped parsley
- 1 cup shredded Gruyère cheese
- Juice of half a Meyer lemon or regular lemon.
- Zest from one Meyer lemon or regular lemon
- salt and pepper
- Preheat the oven to 400°F. Heat the oil in a large saute pan and add the Belgian endives, cut side down. Cook for about 2-3 minute or until golden brown. Turn endives over gently and cook on the other side for 2 minutes.
- Add garlic and saute for 30 seconds, and then add the wine and thyme. Let reduce for two minutes, then add parsley and Gruyère. Season with salt and pepper and add the lemon juice and zest and place in the oven.
- Roast for 18-20 minutes.