My grandmother always opined that food was the way to a man’s heart. I finally understood what she was talking about when I was dating my now husband. He carefully taught me his most secret and treasured recipes. Only after he was satisfied that I could replicate the most important ones, was he ready to propose!
This soup recipe was passed down to my husband from his mother. I make it every week for our Friday night dinner, and our guests love it.
– 1 large Spanish onion, peeled and minced
– 1 whole garlic, peeled
– 1.5 lbs of chicken parts (include bone, meat and skin)
– 3 large carrots, peeled and diced (feel free to substitute boiling water
– salt and pepper, to taste
1. In a large stock pot, heat olive oil over medium heat
2. Add onions, garlic and salt (about 1/2 tablespoon to start)
3. Saute onions and garlic until brown
4. Add chicken pieces
5. Brown the sides of the chicken pieces (I put all my chicken pieces into a food mesh for easy straining)
6. Add the carrots
7. In a separate pot or kettle, fill with water and bring to boil
8. Add hot boiling water to the soup pot and fill to the top
9. Bring the pot to boil
10. Cover the pot, turn heat to the lowest flame
11. Let it cook for 8 hours or more (season with salt to taste towards the end)
12. Strain chicken, onions, garlic and carrots from the soup
13. Skim the fat off the soup (Chevi usually let the pot cool and put the whole pot in the fridge overnight. The fat will rise and solidify on the top, making skimming a breeze.)
Wanna try a beef bone soup? Check out Lao Lao’s Beef Stew.
Yi-Hsian’s Hack to Chevi’s Chicken Soup
My kids love Chevi’s soup! Instead of using fresh chicken, I use my roast chicken’s remaining bits and pieces. Once I week, I roast a whole chicken and then freeze all the leftovers (ie – skin, bones, random pieces of meat). After 2-3 chicken roasts, I put them all in Chevi’s recipe above (instead of using raw chicken pieces). Just watch how much salt you add to the soup if your roasted chickens have already been salted.
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