Thursday, September 24, 2015

Soup of the Day... Chicken Booyah



Remember the Seinfeld episode... 
The Soup Nazi? One of my favorites!
"You can't eat this soup standing up, your knees buckle."

"The guy who runs the place is a little temperamental, especially about the ordering procedure. He's secretly referred to as the Soup Nazi."
"Why? What happens if you don't order right?"
"He yells and you don't get your soup." 


"It's very important not to embellish on your order. No extraneous comments. No questions. No compliments." 


"Um, excuse me, I - I think you forgot my bread."
"Bread, two dollars extra."
"Two dollars? But everyone in front of me got free bread."
"You want bread?"
"Yes, please."
"Three dollars!"
"What?"
"No soup for you!"

Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.


Chicken Booyah 
Adapted from recipe found on TheChurchCook.Blogspot

The best way to describe Booyah is that it is a glorified chicken soup. It is generally made with two kinds of meat but chicken is the predominate meat. You can either use beef or pork as the second meat, totally up to you. Makes 10+ quarts 

Ingredients 

1 whole rotisserie chicken, de-boned, skin discarded, meat shredded 

OR 

you can use any chicken you like - at least 3 to 4 cups of chicken 

2 pounds beef stew meat or pork (pork can be ground) (usually beef is precooked and shredded but can be cubed and added raw) (If using ground meat - precook and drain well) 

2 large onions, chopped 

3 celery ribs, chopped 

4 cups shredded green cabbage

4 cups homemade vegetable or beef stock or broth 

6 cups chicken broth 

3 cloves of garlic, grated/minced 

2 (28-ounce) can diced tomatoes OR 2 pints of home canned diced tomatoes OR you can use 1 quart of home canned tomato juice. 

1 pound (2 or 3) russet potatoes, peeled and cut into 1/2-inch pieces 

2 carrots, peeled and sliced 1/4 inch thick 

1 cup frozen peas 

1 cup frozen corn (Optional) 

INSTRUCTIONS 
In a large stock pot add onions, carrots, grated garlic, and celery. Stir in stock/broth and canned diced tomatoes. Turn on heat to medium high. Add shredded beef, cabbage, 1-1/4 teaspoons canning salt, and 1 teaspoon pepper and bring to a boil. Reduce heat to medium-low and stir in potatoes, shredded chicken, corn, and peas. Stir well to ensure even mixing. Turn off heat. 

Using a slotted spoon evenly distribute solids among the quart jars (you want to fill jars with solids a bit more then 1/2 but not quite 3/4s full) and finish topping off with soup juice to 1" headspace. Remove air bubbles, wipe rims really well, and assemble lids. Process in a pressure canner for 90 mins for quarts (75 mins for pints) at 10 lbs of pressure. 

NOTE: This recipe makes 10+ quarts of soup - most canners only allow for 7 quarts to be canned at a time. You can either freeze the remaining soup, eat it, or leave it in the pot with heat off and wait to do a second batch. If soup has cooled just reheat until hot and fill remaining jars and process. 

If you decide to eat the soup turn heat to medium low and allow to simmer for at least 30 mins or more.

Tomorrow's Soup of the Day (another Booyah!) Booyah, Savannah Style

2 comments:

  1. I love your recipes Canning Granny!
    I can't say much, because my English is not well, but I note every canning recipes that you present.
    Greetings:)

    ReplyDelete

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