This soup is what my mom used to make for my brother and I when we were babies, and it became a staple of Max's diet when he was eating purees. This makes a large volume which freezes and defrosts well, especially if you freeze it in ice cube trays for easy-to-serve individual portions.
Servings
Ingredients
- 1 whole organic chicken or whatever parts you prefer
- 1 head of cauliflower, roughly chopped
- 1 leek, chopped
- 3 carrots, peeled and chopped
- 3 stalks of celery, chopped
- 1 parsnip, peeled and chopped
- 2 potatoes or sweet potatoes, peeled and chopped optional
- 1 cup cannellini or lima beans optional
- sprinkle salt and pepper to taste
Directions
Combine ingredients in a large pot. Add enough water to cover all. Bring to a boil, then reduce to a simmer. Simmer at least one hour. When cool enough to handle, remove chicken from bone and puree (this is easiest with an immersion blender). This is also a great winter meal for parents if you skip the puree and add noodles instead!
{ 4 comments… read them below or add one }
Sounds like the perfect antidote to flu season! Do you suggest removing the chicken fat before or after boiling?
Oh yes, an important step – remove after cooking is complete, before pureeing (easy to skim off the top). If you use skinless chicken pieces, there will be less fat to remove… but bone-in chicken is recommended as it results in a more flavorful soup.
How long can I keep this food in the freezer ?
It can be kept 2-3 months in the freezer. Here is a handy reference: http://fooddemocracy.wordpress.com/2007/12/24/how-long-will-foods-keep-in-the-refrigeratorfreezer/