What's for Dinner?: Mimi's Soup

Last weeks blog for dinner was Roasted Chicken. What I'm doing this week is taking what's left of the carcass of that roasted chicken and turning it into great chicken stock for soup. I normally buy chicken stock, it's easier and quicker. But on weeks like this last one, all rainy and cool, it's a good day to make chicken stock out of the bones from that leftover bird. 

I will give you the recipe for the stock, then one of my all time family favorite soups, Mimi's Soup, and that's What's for dinner. 

The recipe goes back 15 yrs ago.  My mother inlaw made it and my son couldn't get enough of it. She made it with rice which can be put into the broth or made separately and added to the bowl before serving. If I want a heartier soup, I use cheese tortellini to the broth and chicken as well.  Now it's become a constant when the weather is cold and rainy. Pair it with a sandwich and you've got a great dinner. 

Homemade Chicken Stock

In a very large stock pot, place the chicken carcass (including the veggies and lemons that were stuffed in there), cover with water and add the following:

• 2 Stalks Celery (roughly chopped)
• 4 Cloves Garlic Smashed
• 3 Carrots (roughly chopped, no need to peel them)
• 1 Large Onion, rough chop
• Fresh Sprigs of Thyme and Parsley chopped
• Kosher Salt and Cracked Black Pepper

Bring to a boil and let it simmer all day, the liquid will reduce and the flavors will intensify. 

Strain the liquid, several times. Toss veggies. Let cool and skim the fat off the top. At this point, place in containers and freeze or use right away.  Adjust seasonings with salt and pepper if need be.

Mimi's Soup

8 Cups of homemade or Canned Chicken Broth/Stock

1-2 Carrots, peeled and chopped

1-2 Celery Stalks, chopped

2 Cloves garlic chopped

1 Medium onion diced

Olive Oil

Kosher Salt and Pepper

1 1lb Bag of Spinach

1/2 cup Rice or 1/2 Bag of cheese tortellini or 1 Cup Cooked Chicken

Grated Parmesan Cheese

Directions: In a large pot, heat olive oil and add your carrots, celery, onions and garlic, sprinkle with kosher salt to draw the liquid out of the veggies. Saute till softened. Add the chicken broth and bring to a boil, add your 1/2 cup of rice (can be made separately or placed in the broth) and cook for 15 mins, then add the 1lb bag of spinach, heat through and serve. It's quick and easy and very delicious. I serve it with heaping spoon of Parmesan cheese on top.  Also can add cheese tortellini or small pasta, whatever starch you'd like to the soup.

Hope you enjoy!