Recipe: The Bottomless Soup Pot

The Bottomless Soup Pot

One 3 1/2 lb. whole chicken (or 3 1/2 lb. -- necks, legs, chicken parts: backs etc.
3 quart water
2 medium-sized carrots -- halved
2 medium-sized onions -- halved
2 stalks celery -- halved (use leaves, too)
4 chicken bouillon cubes
1 tsp. salt

Once you've made the basic chicken soup below, you divide the broth & meat, then add different ingredients to get endless combinations. 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. Bring all ingredients just to boil in large pot. Skim off foam & discard. Reduce heat & simmer, uncovered, 2 1/2 hrs. or until chicken is very tender. Strain liquid, cool & refrigerate so the fat can be removed easily. Let the meat cool until it can be handled. Remove meat from bones. Discard bones. Skim fat from broth; freeze up to 6 mos. & use to make soups below: (Note: makes about 12 cup broth & 4 cup meat)

For every 4 servings, heat 6 cups chicken broth. Stir in ingredients from recipe. Cook, stirring, until done. Add 2 cup shredded cooked chicken & heat through.

North Boston:
2 (15 oz.) cans drained & rinsed white beans
1 (8 oz.) can stewed tomatoes
1 (10 oz.) pkg. frozen chopped spinach
1 tsp. Italian seasoning
Serve with grated Parmesan cheese.

South Miami:
2 (15 oz.) cans drained & rinsed black beans
1/2 cup long grain white rice
3 cups cubed winter squash
1 1/2 tsp. ground cumin
1/2 tsp. dried thyme
Serve with lemon wedges.

New Orleans:
1 (9 oz.) pkg. frozen cut okra
1 (15 oz.) can stewed tomatoes
1 (17 oz.) can whole kernel corn
1/2 cup long grain white rice
1 tsp. dried thyme
Top with crumbled crisp bacon.

Santa Fe:
4 cups diced zucchini
1 1/2 cups shredded carrot
2 (15 oz.) cans drained & rinsed chick peas
2 tsp. chili powder
1/2 tsp. ground cumin
Serve sprinkled with crushed taco chips.

San Francisco:
3 cups fine egg noodles
2 cups frozen green peas
2 Tbsp. soy sauce
1/2 tsp. ground ginger
Just before serving, whisk in 1 beaten egg. Sprinkle with sliced scallions.

Milwaukee:
4 cups cubed raw potatoes
4 cups shredded cabbage
1/2 cup diced smoked sausage
1/2 tsp. caraway seeds
Serve sprinkled with chopped celery leaves & a little vinegar.