So, here’s the thing…I roast a whole chicken every week or two. They’re a great value. They can feed a family of five and leave enough leftovers for a good lunch or dinner like pasta or rice with chicken, or chicken quesadillas. So for less than ten bucks, I can feed the family unit two or three healthy meals.
But the best thing about roasting a whole chicken is that when I’m done with most of the meat, I wrap the carcass in aluminum foil and freeze it. A month or two later, I have enough chicken in the freezer to make soup.
Now that winter is setting in and the noses around the house are starting to sniffle, it’s time to bring out the birds from the freezer and make the magic soup; a hybrid of chicken and vegetables and Caldo Tlalpeño.
This concoction makes everyone feel better and strengthens their immune system.
And trust me, it’s way easier than it sounds.
Read Related: Chef Ema Quevedo’s Chicken Flautas
EASY, QUICK CHICKEN SOUP
Ingredients 2-4 chicken carcasses (depends on how much meat is left on each carcass) 3-4 mild Italian sausages 3 cups green beans, cut into two inch pieces 3 cups sliced carrots 3 cups sliced celery 3 cups sliced zucchini ½ green pepper (cut into medium pieces) 1 medium onion (cut into medium pieces) 4 cloves garlic, diced. 1 tablespoon 1 pinch cumin Salt (to taste)
Garnish: ½ medium onion, diced 1 Jalapeño, sliced or diced 1 cup cilantro, diced 1 or 2 limes, quartered 1 avocado (sliced into cubes) Chipotle peppers in a can (optional)
You will also need to make a separate pot of rice.
Instructions Okay, so you can make variations on this but I am going to give you the, “I’m really busy and I feel a cold coming on so I can’t spend too much time on this” version of the recipe.