KITCHEN SOUP FOR THE SOUL RECIPES

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29 AUTHENTIC SOUL FOOD RECIPES – THE KITCHEN COMMUNITY



29 Authentic Soul Food Recipes – The Kitchen Community image

Every culture has comforting recipes and meals. Sometimes we call these classic meals "comfort food," but in the South, people call these down-home Southern recipes soul food recipes. Soul food dishes are just what they sound like: food for the soul. These delicious recipes are made with love and inspired by long-held southern traditions. Let's

Provided by Cassie Marshall

SIMPLE CHICKEN SOUP RECIPE | FOOD NETWORK KITCHEN | FOOD ...



Simple Chicken Soup Recipe | Food Network Kitchen | Food ... image

This comfort food classic is just as flavorful and soul-satisfying as Grandma's chicken soup, but where hers took several hours-or a day-to make, ours takes under an hour. Instead of long-simmered stock, we start with store-bought chicken broth and water but enrich them with stock vegetables and the carcass, bones and meat of a leftover roast chicken.

Provided by Food Network Kitchen

Total Time 55 minutes

Prep Time 5 minutes

Cook Time 50 minutes

Yield 8 cups (4 servings)

Number Of Ingredients 9

Carcass and bones from one 4- to 5-pound roast chicken (or a mild-flavored rotisserie chicken)
4 cups low-sodium chicken broth
2 medium carrots, sliced into 1/4-inch-thick rounds
2 celery stalks, sliced into 1/4-inch-thick slices
1 medium onion, chopped
1 bay leaf
1/2 cup white rice
2 tablespoons chopped parsley
Kosher salt

Steps:

  • Put the bones and carcass from a leftover chicken (they can be in pieces) in a large pot. Cover with the broth and 4 cups water. Bring to a boil over medium-high heat, reduce to a simmer and cook for 20 minutes. Skim any foam or fat from the broth with a ladle as necessary.
  • Remove the bones and carcass with tongs or a slotted spoon; set aside to cool. Add the carrots, celery, onion and bay leaf to the broth, bring back to a simmer and cook until the vegetables are about half cooked (they will still have resistance when tested with a knife but be somewhat pliable when bent), about 10 minutes. Stir in the rice (to keep it from sticking to the bottom), and cook until the grains are just al dente, 10 to 12 minutes.
  • Meanwhile, when the carcass and bones are cool enough to handle, pick off the meat, and shred it into bite-size pieces.
  • When the rice is done, add the meat to the broth and simmer until warmed through, about 1 minute. Stir in the parsley, and season with 1/2 teaspoon salt or more to taste. Serve hot.

Nutrition Facts : Calories 157, FatContent 3 grams, SaturatedFatContent 1 grams, CholesterolContent 24 milligrams, SodiumContent 272 milligrams, CarbohydrateContent 19 grams, FiberContent 2 grams, ProteinContent 15 grams, SugarContent 3 grams

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