Rich & Meaty Soup Base Recipe with Ham & Chicken

rich ham and chicken soup base with carrots, potatoes, fire-roasted tomatoes, and celery
rich ham and chicken soup base with carrots, potatoes, fire-roasted tomatoes, and celery

My husband was given the remainder of a honey-baked ham and a rotisserie chicken from a gathering he attended, and we decided to use parts of these gifts to make a soup. He was very glad we did, because it was hands down the best soup base he'd ever had. This is what he said of it:

"This incredible rich and meaty soup uses the core of a honey-baked ham and two chicken legs as its base and adds core vegetables like onions, carrots, potatoes, fire-roasted tomatoes, and celery to form a delicious foundation for an incredible soup. Slow cooked all day, there are traces of sweetness and smoke from the ham, subtle spices, a robust earthiness, and a twinge of sour from the wine, vinegar, and bones. This is a soup that tastes like a feast!"

This soup is plenty filling as it is, but it would also make an excellent base for something like minestrone soup, if you add some kidney beans, pasta, and perhaps a little parmesan or Romano cheese. Whatever you decide to do, I'm sure it will be delicious. Enjoy!

Rich & Meaty Soup Base Recipe

makes a gallon, serves a crowd

Ingredients:

Meat and Marinade:

  • Bone and clinging meat from a honey baked ham
  • 2 chicken legs from a rotisserie chicken
  • 1 1/2 cups red wine
  • 4 Tablespoons red wine vinegar
  • 1/2 teaspoon red pepper
  • 4 cloves
  • 1 teaspoon crushed dried oregano
  • 4 bay leaves
  • 1 teaspoon salt
  • black pepper to taste
  • 1 large sweet or yellow onion
  • 2 garlic cloves

Soup:

  • 32 ounces chicken stock
  • 4 cups water
  • 4 Tablespoons red wine vinegar
  • 4 Tablespoons Braggs Liquid Aminos (or substitute soy sauce)

Added Vegetables:

  • 3 potatoes in skins
  • 2 carrots
  • 2 stalks celery
  • one 15-ounce can fire-roasted diced tomatoes (including juice)

Serving:

  • Serve with a good crusty bread and some parmesan cheese sprinkled over the top (optional).

Preparation Instructions:

1). The day before, place the ham and two chicken legs in a container that will fit them snugly. (We used a gallon-sized plastic bag). In a separate container, mix all of the other marinade ingredients well, then add to the meat turning and turning until it is well covered and saturated. Let sit in the refrigerator overnight.

2). In the morning, put the meat and marinade in a large soup pot. Add the chicken stock, water, red wine vinegar, and Braggs (or soy sauce). Bring to a rolling boil. Pour into a pre-heated crock-pot and cover.

3). About three to four hours before it is time to serve the soup, wash and chop up all of your vegetables. Add to the soup and let slow-cook. (Alternatively, you can transfer the soup back to the large soup pot, turn up the heat to a healthy simmer, add the veggies and they will be cooked in an hour or less.

4). Serve with a good crusty bread and some parmesan cheese sprinkled over the top (optional). Enjoy!

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