With the cold of winter approaching everyone we encounter is talking about making soups and stews and other warm and delicious foods to ward of the inevitable freeze we will all be experiencing. As we were deciding which of our favorite recipes and soups to make our friend Daphne’s Chicken noodle soup was at the top of the list. However we also wanted to use the meat we already had stored in the freezer rather then going to buy meat from the store; and we definitely had enough rabbit in the freezer to try and see if we could convert the delicious chicken soup into a delicious rabbit soup. We were not disappointment!
Below is the original chicken soup recipe and then we will detail the changes we made for the rabbit soup.
Daphne’s Chicken Soup
*feel free to use any vegetables you want but I stick with the classics, this is a very loose recipe that you can customize more to your taste.
1 package boneless, skinless chicken (usually between 1.5 and 2lbs)
1 bag of Pennsylvania Dutch kluski noodles
1 red onion chopped
1 package carrots chopped
1 bunch of celery chopped
2 cloves of garlic
1 package of fresh mushrooms
96 oz chicken broth
thyme, basil, salt, pepper, crushed red pepper, two bay leaves. Add as much or as little as you like, we like lots of pepper, and a big pinch of the crushed red pepper.
Boil the chicken breasts until they are cooked, drain and let cool (to speed up the cooling rinse under cold water)
Shred the chicken with your hands
Poor chicken broth into a large pot and add garlic and vegetables, and bring to a boil.
Add noodles, chicken, and spices and return to a boil.
Once it boils, turn down to a simmer and cover and leave alone until its cooked through (once the noodles are soft)
For the rabbit soup we decided to change a few things to the original recipe to tailor it more to rabbit. To start with we boiled two whole rabbits (approx 3lbs each) with bay leaves and a pinch of crushed red pepper, and used the water from the boiled rabbit as the base for our soup. While the rabbit cooled we boiled the vegetables in the rabbit stock. I wasn’t feeling mushrooms this time so we skipped those but added extra carrots instead. Once the veggies were cooked we added the meat from the de-boned rabbit, and wide egg noodles (I like the Kluski but wanted a little more noodle), and more spices. After everything simmered and cook we taste tested it, and I felt that the liquid of the soup was weak, and a bit flavorless so to counter that we did add chicken stock. By the time we were done with the soup we had about half rabbit stock, half chicken stock.
We don’t ever measure anything for this recipe since its all about personal taste and preference. But at the end of the day we had approximate 30 servings that freeze really well. Every couple days I take a container out of the freezer for work and it becomes a delicious and easy lunch.