Weather you’re looking to ward off the flu, heat up some chilly post-sledding adventure fingers or soothe your soul, there’s no better way than chicken soup!
“Is there anything more heart–and belly–warming then chicken soup? We all have our favorite takes on this classic, but the fresh and vibrant flavour of dill and lemon is by far my favorite. A�While theoretically you can use boxed stock, nothing beats the home made stuff. A�If you do decide to go with the carton, make sure you use the no sodium variety.”
Recipe: Classic Chicken Soup
You can ‘spike’ this soup anyway you wish. Sub the lemon juice + fresh dill with ginger + cilantro or chopped canned tomatoes + basil + white beans. Get creative!
- 1 Ontario chicken carcass
- 2 Ontario carrots, chopped
- 4 stalks Ontario celery, cut in 3 inch pieces
- 2 small Ontario onions, cut in four
- 1 Ontario leek, cut in half
- 5 black peppercorns
- 2 bay leaves
- 3 sprigs of fresh Ontario thyme
- pinch of saltSPIKE IT:
- 1/3 cup fresh Ontario dill, chopped
- Juice + zest of 1 lemon
- 1 cup orzo pasta
- Cover carcass, carrots, celery, onion, leek, spices and herbs with cold water.
- Bring to boil on high heat, then seduce to simmer.
- Simmer for 1-2 hours, periodically skimming ‘foam’ and ‘grit’ off the surface.
- After 1-2 hours, remove carcass, celery, onion, leek, and herbs.
- Bring base back up to a boil. Add orzo and boil until pasta is soft.
- Remove from heat, add lemon and dill.
- Serve and enjoy!
Preparation time: 5 minute(s)
Cooking time: 2 hour(s)
Number of servings (yield): 6
About Taste Tested
From the farm to the table, ita��s easy to be inspired by Ontarioa��s endless parade of edibles. WithA�a�?Taste Testeda�?, OCTAa��s staff are sharing their freshest finds and dishing outA�their favourites of the season. A�Come discover whata��s on our table a�� literally!