Peasants Roasted Chicken Soup Recipes

ITALIAN PEASANT SOUP

Steps:

• In a Dutch oven, cook sausage and onions over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Add chicken; cook and stir until no longer pink. , Stir in the beans, broth, tomatoes, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the spinach and heat just until wilted. Serve with cheese if desired.

LEFTOVER ROAST CHICKEN SOUP

Steps:

• In a large stock pot place chicken frame, bones, giblets etc. Add enough water to cover chicken frame and gently simmer for 90 minutes, covered.
• Remove all bones and chicken frame, but leave any chicken pieces in the soup. Add peppercorns, bay leaves, carrots, onions, green beans and potatoes. Add enough water to ensure that all the vegetables are covered. Cover and simmer gently until the vegetables are soft.
• Season to taste with salt and pepper and serve.

ROASTED CHICKEN NOODLE SOUP

Steps:

• In a stockpot over medium-high heat, saute the onion, carrots and celery in oil for 5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the flour, oregano, thyme and poultry seasoning until blended. , Gradually add the broth, potatoes and salt; bring to a boil over medium-high heat. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Stir in chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in milk; heat through (do not boil).

PEASANT-STYLE POT ROASTED CHICKEN

Steps:

• Preheat oven to 160 degrees centigrade.
• You'll need a large lidded pot (big enough to hold a whole chicken).
• Start by putting a little olive oil in the bottom of the pot. Then line the bottom with the bread slices. Sprinkle the bacon, garlic, chopped celery & carrots and whatever herbs you choose over the bread. This is forming a base for the chicken to sit on, and will later become the gravy.
• Rub salt & pepper over the chicken, then place it on top of the bread & vegetables.
• Place the carrots, onions & potatoes around the sides.
• Pour the wine and stock over the top.
• Cover & place in oven for approximately 2 hours. Check for doneness of both chicken & veg.
• Remove the chicken and large vegetable chunks to an oven-proof dish, turn off the oven and place the dish back inside to keep warm while you finish off the gravy.
• Leaving the gravy/veg mixture in the original pot, use a hand-held food processor to completely liquidise it, then bring it to a boil and simmer to reduce and thicken it. You can add a touch of cream at the very end if you'd like.
• Carve the chicken (which will be practically falling off the bone anyway) & serve with the vegetables and gravy, along with some crusty bread.

ITALIAN PEASANT BREAD SOUP

Steps:

• Preheat oven to 275 degrees F. Cut bread into 3 strips; cut each strip into thirds, making 9 cubes. Place bread cubes in a single layer on a baking sheet. Bake 15 minutes or until very crisp. Set bread aside to cool.
• Heat olive oil in a Dutch oven. Add onion, carrot, celery and garlic. Cook, stirring occasionally, until vegetables are quite tender, about 8 to 10 minutes.
• Stir in remaining ingredients, except crisp bread cubes and Parmesan cheese. Heat to a boil, reduce heat and simmer 25 to 30 minutes.
• To serve, ladle soup into individual serving bowls and top each with crisp bread cubes. Top with shredded Parmesan cheese. Serve immediately.

PEASANT'S ROASTED CHICKEN SOUP

Steps:

• Preheat the oven 375*F. Place the chicken, onion, celery, carrot and garlic in a roasting pan; season all with salt and pepper. Roast for 40-45 minutes, until the chicken is nicely roasted. Place the chicken and vegetables into a tall pot. Set the roasting pan on the stovetop over medium-high heat.Add 1 cup of the water to the roasting pan and bring to a simmer; scraping the bottom of the pan to lift off the tasty brown bits. Pour this liquid over the chicken and vegetables. Pour in the remaining 7 cups of water and add the thyme and bay leaves. Bring to a gentle simmer and very gently simmer (don't boil) for 90 minutes. Strain the stock and set the chicken on a plate and cool to room temperature. (You should have about 4 cups of stock; top up with water if you don't.) Remove the skin and bones from the chicken and coarsely chop. Skim the fat from the top of the stock and bring back to a simmer. Add the chopped chicken and egg noodles and cook until the egg noodles are tender, about 8 minutes. Mix in the peas and heat through 2 minutes. Season with salt, pepper and Worcestershire sauce and serve.