As we write this, it is March 16 and we have no idea what we will be facing as this goes to print in early April. We do know that we have an amazing community that rises to the occasion to help others, and that won’t change. As a community, we will survive this crisis, and we will recover and become even stronger.
We also know that no matter what, a pot of homemade soup on the stove lifts our spirits in good times and bad. So, this month, we are sharing two of our favorite soup recipes with the hope that they provide you and your family with some comfort during this time of uncertainty.
Karadsheh Family Chicken Stock
Now seems like a great time to share our family’s go-to chicken stock recipe. We make this in large batches, and then freeze portions in pint and quart containers. It is great for boosting your immunity or helping you get back to health. While it is easy to make, be sure to start early in the day so that you can get through the process.
Ingredients:
- 2 packages of cut up fryers, rinsed of any blood on the bones (Trader Joe’s Organic Chicken and Empire Kosher Chicken — also at Trader Joe’s — have the best flavor. The Trader Joe’s grill pack has breasts and drumsticks and Empire Kosher’s cut up fryer has all the pieces. I usually do one of each.)
- 2 yellow onions, trimmed and cut in half. (Peel away the outer layers but leave some of the brown skin to color the stock if you want a richer color)
- 2 stalks of celery, cleaned, trimmed and cut in half
- 3 medium carrots, peeled, trimmed and cut in half
- 3 to 4 large garlic cloves, peeled
- 7 sprigs of fresh thyme
- 7 stems of parsley, stems and leaves,
rinsed well - 2 bay leaves
- 1 teaspoon of whole black peppercorns
- 1 tablespoon of kosher salt
Directions:
- Fill a large pot (10 qt) half full of cold water. Add chicken pieces and kosher salt, bring to a simmer. Chicken should be covered with about 3 inches of water.
- Simmer on medium high until the stock begins to softly bubble. Adjust your temperature to keep it at a soft bubble. Continue cooking until a raft of grayish froth comes to the surface (45 minutes or so). Skim away the froth and discard. Stir the pot, and let the stock settle and simmer again. As more froth comes to the surface, skim it away. Repeat several times until the froth stops collecting.
- Add the remaining vegetables and aromatics and maintain the stock at a simmer. Approximately an hour later, remove some of the breast and thigh meat, making sure to return any skin/bones back to the pot. Cover the reserved chicken and cool on a plate before placing in the refrigerator.
- Continue simmering the stock for 4 to 6 more hours. When the stock has developed a nice flavor and color, remove from heat. Remove the larger chicken pieces and then let the stock sit for about an hour.
- Carefully strain the stock (it will be very hot!) and take the remaining chicken and nibble a few pieces straight from the pot — so delicious! It is a bit of work to sort through the bones and salvage the meat, but this tender shredded chicken is great for enchiladas, casseroles, etc. The chicken that was removed earlier in the process is perfect for adding back to chicken soup or a chicken pot pie. Just dice it and freeze it in individual half cup portions.
- After straining, portion the stock into containers and let it cool for at least an hour and a half or two on the counter. Place containers in the refrigerator overnight and then freeze the following morning.
- For family members who are not feeling well, they get a mandatory mug of stock per day! It is the best medicine!
Immune Boosting Carrot Soup
This soup has been a family favorite for 25 years (at least!). It is filled with immune boosters and also a great way to use Arizona citrus. You can also substitute the carrots with butternut squash and get an equally delicious version. The crispy fried ginger adds an additional boost of flavor. If you don’t want to hassle with frying the ginger, just add a teaspoon of freshly grated ginger in with the carrots. This soup is great hot or cold, and can easily be made vegan by using water instead of chicken stock.
Ingredients:
- 1/2 stick unsalted butter
- 2 yellow onions, finely chopped
- 4 cloves of garlic, peeled, trimmed and chopped
- 12 large (1 1/2 – 2 lbs) organic carrots, peeled, trimmed and chopped (note: make sure your carrots are fresh and sweet and not bitter)
- 1 teaspoon kosher salt
- 2 cups water and 2 cups homemade chicken stock (or you can use water and a bit of organic chicken base)
- 2 shakes of Tabasco
- 1 cup fresh squeezed orange juice
- Salt to taste
For ginger garnish:
- 2 tablespoons canola oil
- 1 piece (about 2 to 3 inches) fresh ginger, peeled and cut into very thin matchstick size strips (about 1/8 by 2 inches)
Directions:
- Melt butter in a large pot. Add the onions and slowly cook for about 10 to 15 minutes, or until they are soft and translucent.
- Add carrots and continue to sauté for another 10 minutes.
- Add water/stock to cover and simmer until carrots are tender. Then remove from heat.
- While the soup is cooling, heat canola oil in a small frying pan. Add ginger and fry until browned and crisp. Remove ginger and drain on a paper towel.
- Use an immersion blender or regular blender to purée the soup to a smooth consistency. Be careful as the liquids will be hot!
- Add orange juice, Tabasco and salt to taste.
- Garnish with fried ginger and enjoy!
John and Natascha Karadsheh are co-owners of KOR Properties. John has been a Multi-Million Dollar producing agent for over 17 years, and is an Accredited Buyers Representative (ABR) and a Certified Residential Specialist (CRS). Natascha is a graduate of Princeton University and the Chairwoman of the City of Mesa Economic Development Advisory Board. You can reach John at (602) 615-0843 and Natascha at (602) 909-4995, or visit their website at KORproperties.com.
KOR Properties is a boutique real estate brokerage serving the Valley of the Sun, and the creator and founding sponsor of Mesa Food Truck Fridays.