Hearty Vegetable Soup (Guy Fieri) |
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Prep Time: 15 Minutes Cook Time: 95 Minutes |
Ready In: 110 Minutes Servings: 8 |
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Ingredients:
3 quarts low-sodium chicken broth |
2 roasted chicken carcasses |
2 to 3 black peppercorns |
2 ribs celery |
1 carrot, peeled |
1 onion, peeled and cut in half |
1 clove garlic, peeled |
4 sprigs fresh thyme |
1 bay leaf |
kosher salt |
Directions:
1. Begin by fortifying store-bought broth (this will add more depth of flavor to the finished soup). In a large stock pot, add the broth, 1 quart cold water, chicken carcasses, peppercorns, celery, carrot, onion, garlic, thyme and bay leaf. Set over medium heat and slowly bring to a rolling boil. Heating the broth up slowly will draw out the flavors of the chicken bones, vegetables and aromatics. Season lightly with salt and let the stock simmer (slightly covered) for 1 to 1 1/2 hours. When done, it will have reduced by about a quarter, leaving you with approximately 3 quarts of rich stock. Strain the stock through a large sieve, discarding the bones and vegetables. Chill the stock immediately until ready to use.
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