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Once you've made the basic chicken soup below, you divide the broth & meat, then add different ingredients to get endless combinations.
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Make the basic chicken soup & freeze in portioned containers; then add the ingredients for individual recipes below to make a quick, tasty soup on a busy night.
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Bring all ingredients just to boil in large pot.
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Skim off foam & discard.
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Reduce heat & simmer, uncovered, 2 1/2 hours or until chicken is very tender.
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Strain liquid, cool & refrigerate so the fat can be removed easily.
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Let the meat cool until it can be handled.
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Remove meat from bones.
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Discard bones.
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Skim fat from broth; freeze up to 6 mos.
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& use to make soups below: (Note: makes about 12 cup broth & 4 cup meat) For every 4 servings, heat 6 cups chicken broth.
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Stir in ingredients from recipe.
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Cook, stirring, until done.
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Add 2 cup shredded cooked chicken & heat through:.
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North Boston: 2 (15 oz.)
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cans drained & rinsed white beans, 1 (8 oz.)
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can stewed tomatoes, 1 (10 oz.)
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pkg.
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frozen chopped spinach, 1 teaspoons Italian seasoning.
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Serve with grated Parmesan cheese.
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South Miami: 2 (15 oz.)
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cans drained & rinsed black beans, 1/2 cup long grain white rice, 3 cup cubed winter squash, 1 1/2 teaspoons ground cumin, 1/2 teaspoons dried thyme.
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Serve with lemon wedges.
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New Orleans: 1 (9 oz.)
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pkg.
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frozen cut okra, 1 (15 oz.)
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can stewed tomatoes, 1 (17 oz.)
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can whole kernel corn, 1/2 cup long grain white rice, 1 teaspoons dried thyme.
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Top with crumbled crisp bacon.
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Santa Fe: 4 cup diced zucchini, 1 1/2 cup shredded carrot, 2 (15 oz.)
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cans drained & rinsed chick peas, 2 teaspoons chili powder, 1/2 teaspoons ground cumin.
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Serve sprinkled with crushed taco chips.
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San Francisco: 3 cup fine egg noodles, 2 cup frozen green peas, 2 tablespoons soy sauce, 1/2 teaspoons ground ginger.
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Just before serving, whisk in 1 beaten egg.
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Sprinkle with sliced scallions.
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Milwaukee: 4 cup cubed raw potatoes, 4 cup shredded cabbage, 1/2 cup diced smoked sausage, 1/2 teaspoons caraway seeds.
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Serve sprinkled with chopped celery leaves & a little vinegar.
