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Get Children eat vegetables: Cream of chicken soup with home-made chicken broth

Recipe 7: Cream of chicken soup with home-made chicken broth (suitable for children of 6 months +)

Comments from mommy:
People say that “good broth will resurrect the dead,” and that “broth to a cook is voice to a singer”. And the best broth is home-made. I love to make my own chicken broth, because I could be fully in charge of what was in it. With broth homemade, I could totally avoid MSGs, add the right amount of salt and other seasonings and trim out most of the fat.

But sometimes I don’t mind to use a little bit canned broth just to add more flavors, like this recipe. The success of this velvety soup relies on a rich broth made by simmering a full-flavored stewing hen in chicken broth. The result is known as double broth.

Ingredients:
  • 1 whole chicken, about 3 pounds;
  • 1 canned chicken broth;
  • 1/4 cup unsalted butter (1/2 stick);
  • 1 leek, white and light green parts, sliced thinly, about 1 cup;
  • 1/2 onion, thinly sliced, about 1/2 cup;
  • 1 celery stalk, thinly sliced, about 1 cup;
  • 1/4 cup all-purpose flour;
  • 1 cup heavy cream;
  • a pinch of salt;
  • a pinch of freshly ground black pepper;
  • a pinch of freshly chopped chives (optional);

Sachet with all ingredients enclosed in a coffee filtering pouch:

  • 1 bay leaf;
  • 4-5 parsley stems;
  • 1 garlic clove;
  • 1/2 t. dried thyme.

Nutrition facts:
The nutrition benefits of rich homemade chicken broth are incredible. According to Sally Fallon, broth contains minerals in a form the body can absorb easily—not just calcium but also magnesium, phosphorus, silicon, sulphur and trace minerals. It contains the broken down material from cartilage and tendons—stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain (You can read the whole article at Broth is Beautiful)

When broth is cooled, it congeals due to the presence of gelatin, It’s this gelatin that imparts the silkiness and mouthful texture to true stocks. It is also this gelatin that contributes to the building of strong cartilage and bones, pointed out by Kaayla T. Daniel, PhD, CCN. (Find out more information at Why Broth is Beautiful: Essential Roles for Proline, Glycine and Gelatin)

How to cook?
1. To reduce grease, trim the skin and fat off the chicken.
2. Place the chicken in a big soup pot. Cover with cold broth, bring to simmer. During cooking, skim and discard any foam that rises to the surface. Gently simmer until the chicken is fork-tender, about 1 hour.
3. Remove the chicken from the broth. Put the chicken and the broth into different containers, set aside, let cool.
4. Cut the breast meat off; shred the remaining meat, set aside.
5. Dice the breast meat, set aside.
6. Clean the soup pot and return it back to the stove. Melt the butter over medium heat, stir in the leek, onion, and celery slices. Make sure all sides are coated with butter. Reduce the heat to low, cover the pot, and cook the vegetables until tender and transparent, about 4-6 minutes.
7. Whisk in the flour and continue to cook over low heat, stirring constantly with a wooden spoon, about 5-7 minutes.
8. Enclose the sachet ingredients into a coffee filtering pouch.
9. Gradually pour in approximately 8 cups of the broth; freeze any remaining broth for future use. Place the sachet into the soup; bring to simmer. Simmer gently, stirring occasionally and skimming necessary, about 45 minutes.
10. Remove the sachet and discard it. Add in the shredded remaining meat.
11. Use a hand held blender to puree all the solids.
12. Mix the pureed soup well together.
13. Heat the cream in another pot on the stove.
14. Remove the soup pot off the heat; Stir in the hot cream.
15. Spoon the soup into a heated bowl. Season with salt and pepper, garnish with diced breast meat and a pinch of chives (optional). Serve right away.

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Tags: | categories From Lina, Get children eat vegetables, Second Year | | datetime April 15, 2010 8:39 pm | comments Comments (0)

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