Monday, October 28, 2013

A Special Edition of Get It Done + Chicken Corn Soup

It was another Monday with a touch more excitement than usual.  I was thrilled to see my article on Wee Westchester's site today listing a few fun working mom tips specific to my area.  You can read the article here.

Get It Done Tip: Wee Westchester is specific to my neck of the woods, but I highly recommend you seek out similar local mom sites in your area.  They are a one-stop resource to show you all the activities in your area so you don't have to do any legwork.  More on Wee Westchester in a future post!

Came home to my wild bunch and enjoyed the dinner of Chicken Corn Soup. It was hearty.  I picture eating a mug of that soup in front of the fire on a snowy day.

Say what you want about Kate Gosselin, but I dig her stuff!  Here's the recipe from her cookbook "Love is in the Mix".

Savory Chicken Corn Soup

Chicken Carcass
Water (enough to cover the carcass)
3/4 cup finely chopped celery
1 cup finely chopped onions
2 carrots, peeled and chopped
2 teaspoons dried parsley
1/2 cup chick bouillon powder
1 teaspoon salt (I left this out)
1/2 teaspoon black pepper
2 cups flour
2 eggs beaten
1/2 tsp baking powder
20 ounces whole kernel corn
15 oz creamed corn

Boil chicken carcass on medium heat for 6 to 7 hours (I put mine in the crock pot).
Strain the bones with the meat attached, and return all of the liquid to the pot.  
Remove the meat from the bones once they have cooled.
Discard the bones and set meat aside.
Add the celery onions, carrots and parsley to the broth.  
Add the bouillon base or powder, and the salt and pepper.
Turn up the heat to a boil.
Mix the tsp of salt, the baking powder, and the flour in a bowl.
Slowly add the beaten eggs while stirring the flour using a fork.
This will create a crumbly mixture.
Add this mixture to the pot of boiling broth by hand, crumbling as you drop it in small lumps into the pot.
Turn the heat to low.
Allow the soup to thicken for 10 minutes and then add the kernel and creamed corn. Stir.
Return the chicken to the pot. 
Cook for 15 minutes longer.
Stir and serve hot.

We have tons leftover, so you can freeze it for another day or have lunch for a few days.

The kids liked it.  I love that I used up the leftover chicken I froze from last week so we didn't waste.

I am off to straighten up the downstairs mess so the place is somewhat back in order.  While I was putting the baby to bed the two older ones decided to be the Easter Bunny and hid about 40 clementines all around the house.  Now I need to find them all before I get fruit flies.  They're so cute.

Look closely and you'll see a big bite out of one - skin and all.  Don't worry - they didn't eat it.
I found it chewed up on the living room floor.   Because apparently I am raising a bunch of animals in a barn. ;)

1 comment:

  1. Ha ha! Those crazy boys! And GREAT article! Loving your blog!