Contact

My Simple Contact Soup Recipe

This recipe for Contact soup isn't just a meal; it's a journey, a testament to the simple joys of cooking and sharing a warm, hearty bowl with loved ones. I’ve been making variations of this for years, adapting it as my tastes and pantry contents evolved. Sometimes I'm a busy working mom, rushing to get dinner on the table after a long day. Other times, I'm more relaxed and have the time to make a richer, deeper stock. This recipe is flexible enough to accommodate both scenarios. The heart of this recipe lies in the quality of the ingredients. I favor using a whole chicken, as opposed to chicken pieces, because it produces a richer broth.

I've always found cooking to be a form of self-care, a way to unwind and de-stress. There's something inherently satisfying about transforming simple ingredients into something nourishing and comforting. This Contact soup perfectly embodies that feeling. The aroma filling my kitchen as it simmers is enough to lift my spirits even on the toughest days. This isn’t just a recipe, it's a ritual, a mindful process of creating something wonderful for myself and those I care about.

The beauty of this soup lies in its adaptability. You can easily adjust the vegetables to your liking. Some days I might add extra carrots or celery, while other days I might incorporate other root vegetables like parsnips or turnips for an added layer of flavor. The herbs are also easily interchangeable. Fresh thyme and parsley provide a vibrant burst of freshness, but a mix of dried herbs works wonderfully as well.

What truly sets this soup apart is the attention to detail, taking the time to simmer the chicken slowly until the meat easily falls from the bone, creating that rich broth that is the cornerstone of this dish. It’s this gentle simmering, the gradual unfolding of flavors, that transforms a simple collection of ingredients into a truly special meal.

The act of making soup, for me, is more than just preparing a meal; it's a celebration of simple pleasures, a chance to connect with my roots and share a comforting tradition. This is the kind of food that brings people together, warms the soul, and leaves you feeling nourished, both in body and spirit. Serve this soup with crusty bread for a simple, yet truly satisfying meal.

Beyond the Recipe: The simple act of preparing this soup often becomes a mindful escape from the daily grind. It's a time to focus solely on the process, allowing my mind to wander as I chop vegetables and tend to the simmering broth. The rhythmic stirring, the aroma wafting through the kitchen – it all contributes to a sense of calm and contentment.

This recipe is adaptable, offering endless possibilities for customization and improvisation. Feel free to experiment with different vegetables, herbs, and spices to create your own unique version of this comforting classic. This is a soup that embodies the spirit of adaptability and resourcefulness. The focus is on creating a nourishing, flavorful broth using whatever fresh or stored ingredients are readily available.

I hope you enjoy this recipe as much as I do. It’s a recipe that has been passed down through generations, a comforting legacy I’m happy to share. It’s a meal that speaks to the very essence of home-cooked goodness – simple, hearty, and deeply satisfying.

Step-by-step

• Important You will need a large stock pot for this.
• Put your chicken into the stock pot and cover with water.
• Add a little salt and bring to a boil.
• Once it comes to a good rolling boil for a few minutes, lower the heat to between LOW and MEDIUM.
• Put the lid on and let it cook for about 2 hours on the stove.
• Open the pot and check to see how the chicken is doing.
• When the meat is more tender and JUST STARTS to come off the chicken it's time for the next step.
• Using tongs or another kitchen tool (I like to use a large roast beef fork) remove the chicken from the pot and set on a cookie sheet or large plate.
• The only thing that should be left in the pot is the liquid.
• While the chicken cools for a couple minutes so you can work with it easier, skim off some of the fat that's accumulated on the surface of the pot.
• You don't have to remove it all since it does give the soup a great flavor but if there's a lot you should try to remove some.
• The amount of fat you have on the top depends on the chicken itself - some are fattier than others.
• Using a fork and knife, remove as much meat as possible from the chicken and drop it into the pot.
• Do not cut the meat into chunks - let the meat naturally come apart as it continues the cooking process.
• Make sure that you add the leg bones to the pot along with the meat.
• The bones are extremely important in making the soup taste perfect.
• Once all the meat is removed from the chicken you can discard the unused parts.
• Now add the vegetables, garlic and herbs to the pot.
• Add some water to the pot until the veggies, etc are covered.
• Bring to a rolling boil once more for a couple minutes.
• Lower the heat to about between LOW and MEDIUM, cover and let it cook for 2 more hours.
• Stir the soup a couple times while it cooks.
• At the end of cooking give the soup a taste and add a little more salt and pepper to taste.
• Let it cook for a couple more minutes and remove the leg bones and bay leaves.
• Once done - Enjoy!