| FOR THE CHICKEN STOCK: 1 whole chicken, (about 1-1/2 to 2-LBS) 2 celery stalks, roughly chopped Peel from 2 medium to large carrots 1 small to medium to large yellow onion, roughly chopped 10 to 12 pepper corns 2 large bay leaves, torn in half 5 to 6 whole garlic peeled cloves About 1/2 cup flat leaf parsley 3 quarts cold water, or to cover 1 tablespoon chicken base In a large stock pot place the chicken (whole or cut into pieces) Place the vegetable around the chicken, along with the herb Pour the cold water over the chicken & vegetables to cover & bring to a boil, lower heat to a simmer and add chicken base Cover & cook for about 40-45 minutes, or up to one hours Remove the chicken & strain the stock Cool the chicken and remove from the meat from the bone and discard along with the skin Yields about 12 cups THE SOUP: 4 cup cooked chicken, cut into small chunks 5 tablespoons olive oil 1-1/2 cups minced carrot 1 small onion, finely minced (about 1/2 cup) 1 cup minced celery 3 cups sliced button mushrooms 1/4 cup roughly chopped flat-leaf parsley 1/4 teaspoon saffron 3 tablespoon flour 1 cup uncooked orzo (rice like pasta) 8 to 10 cups chicken stock 3/4 to 1 cup heavy cream salt & white pepper to taste In a heavy stock pot, add the oil and sauté the onions & carrots until tender, add the celery and continue cooking until all the veggie are soft Add the mushrooms Add the parsley & saffron, sauté until aromatic (about 1 minute) Sprinkle the flour over the vegetables to coat, continue cooking for about to 1-2 minutes Add the orzo & stock, bring to a boil Reduce heat to a simmer and cook until the orzo has cooked (about 10-15 minutes) Add the chicken to the soup, heat to warm thru Whisk in the heavy cream and bring to a boil Season to taste (with salt & white pepper) Yields about 10-12 servings |
| CREAM OF CHICKEN VEGETABLE SOUP |