Hi sweet one! You are one busy Mamma! You never cease to amaze me with all you are doing! You soup looks so good. YUMMY!!!! Big hugs and many blessings!
Great soup 🍲 recipe, Kodie is hilarious 😂. Ive no doubt you'll be ok with the storm. Little boy Blue is adorable 💙. Nice stock addition to the pantry! Well done! Take good care!
I absolutley love your cook stove.when we were younger and lived in the country we heated with wood and i loved cooking beans all day on that stove. As we got older and my husband became disabled we had to move to an apartment and i miss my wood stove so very much.
Jessica, the soup sounds so good! I don’t know if you know this, but Becky @acrehomestead , she processes her garlic in the food processor, measures them out in 1 TBSP increments, flash freezes them, then puts them in a ziplock baggies and freezes them. I started doing that, and soon I’m going to be buying the big bulk boxes at azure for a month or two and processing them like Becky. She also does ginger the same way. Maybe you can get a few boxes and do them in the every bit counts challenge and then you can have fresh garlic all through the winter. I’ll also be getting another soup recipe for you. So glad you allow those of us who can’t video still participate in this!
Love, love, LOVE this! I can what I've been canning for years- just because it's not 3-letter agencies approved - does NOT mean it's not safe. If anyone does the research, not 1 Ball Book recipe is "approved " or tested other than by Ball... I love canning broths, and then I freeze dry it and make my own healthy bullion too... the stock adds so much flavor!! I don't have a wood stove now, however grew up cooking on one, and loved it when it was cold... So appreciate your heart, your love put into every meal!! Oh I also have "Big Birtha" my All American- and 2 electric canner like yours... during the massive heat waves here in Texas, it was much better using the small batch canners than Big Birtha- as I could do a little something daily without completely heating up the house. Blessings & prayers up ❤
Lol I just made gravy out of my canned turkey broth for the mashed potatoes I’m making for our family dinner on Sat. I had a cup of broth with some bone broth powder added for extra nutrition. I love home canned chicken broth as a pick me up instead of sandwich I dehydrated the scraps and bones and powdered it to add to my gran pups food…they love it.
Love dumplings Jessica, I made chicken leftover 'stew' last night. Poultry seasoning... Marjoram, sage, thyme. black pepper, rosemary and nutmeg. thanks for sharing.
Hi Jessica and sweet family! Your soup looked delicious, but Kodie was friggin awesome. I love it when the family gets involved. I hope everyone is ok from the storms wrath, those blizzards can be doozies. Have a blessed evening and night everyone!
Looks good. I have our Saturday’s carcass waiting on me. Buy a jar of poultry seasoning. You WILL be glad you did. Enjoyable, albeit late, visit and until our next. Much love and many blessings. ❤Momma G
I got everything set either in fridge or counter will be loading up my tuck n heading to lasvegas to our son's n today is our 34 wedding anniversary. our son is hosting their first Thanksgiving in their NEW home. we have 2 turkeys n all the fixing I've canned cranberries jellied ect n I told my son don't forget to save n freeze both carcusses
Hi Jessica, the soup looks delicious, I have tottery making the dumplings. Canned my first fig jam yesterday and I've been making chicken bone both too. Wishing you and the family a Happy Thanksgiving.
Good job lady! We can ham stock too. Unless an organization is willing to pay the grant money for research of food preservation, it often doesn’t get done.
It's funny, I pulled a turkey and spiral ham out of my freezer this past week. Before I turned your video on, i had just put the Turkey carcass in my large electric roaster to cook down for a day for Turkey egg noodle soup. I also freeze dried part of the turkey on cornbread stuffing with gravy. When you reconstitute it, it tastes like you just made it. Part of the soup will freeze dry as well. I freeze dried most of the ham and then made beans and ham for dinner then freeze dried two trays of that as well. It's like you said, i do a little everyday. Your soup looked fantastic.
That’s so much work. I love hearing it. I need to run my freeze dryer I waited until they are not calling for storms I don’t want to loose power and the food in the freeze dryer. But I bet get on it I’m sure I’ll have leftovers I can put in it.
Wow the soup looked Yummy . i was watching a video of another content creator, and she had bought a Very large Can -Tin of Peaches, From COSCO a while ago and she decided to train the liquid off, and Freeze dry them, and they sounded good, and she said they are enjoyible for her children to have as snack, Just an idea i heard about .you might have already tried this .Thank you for sharing
I always boil and simmer all and any bones for broth and always make it savoury and flavourful so it’s ready. I will often buy soup bones, ribs or whatever the butcher will bag for me, I bring them home and give them a good rinse pat dry then oil and season, I then roast all the bones until a nice dark brown then proceed with doing the boiling of the bones, onions,celery,green peppers, chilli peppers and garlic, boil all day usually 18 to 24 hours. This makes my French onion soup to die for. I love homemade soups any time of the year. Your chicken and dumplings look so delicious!
Here’s another family favorite Grilled Chicken Tortilla Soup with Tequila Crema Ingredients Deselect All For marinade: 2 tablespoons olive oil 2 ounces silver tequila 2 limes, juiced 1 chipotle pepper in adobo sauce 1 tablespoon ground cumin 1 tablespoon chili powder 4 cloves garlic 1 teaspoon Mexican oregano 1 teaspoon salt 1 teaspoon freshly cracked black pepper 4 chicken thighs, bone-in, skin removed For soup base: 1 jalapeno, roasted and minced 2 tablespoons vegetable oil 1 yellow onion, diced 4 cloves garlic, minced 1 teaspoon chili powder, plus some for dust tortilla strips 1 teaspoon ground cumin Salt and freshly ground black pepper 8 cups chicken stock, make sure this is stock, not broth (recommended: Kitchen Essentials) 1 (14.5-ounce) can crushed fire roasted tomatoes (recommended: Muir Glen) 1 lime, zested and juiced 1 corn tortilla, cut into strips For serving: 2 1/2 cups vegetable oil, for frying 8 corn tortillas, cut into strips 1 teaspoon salt, plus more for seasoning Pinch chili powder 3/4 cup sour cream 2 tablespoons tequila 1 teaspoon freshly cracked black pepper 1 Hass avocado, halved, pitted and flesh diced 1/2 bunch cilantro, leaves roughly chopped Lime wedges, for garnish Directions Put the vegetable oil, tequila, lime juice, chipotle pepper, cumin, chili powder, garlic, oregano, salt, and pepper in a small food processor or blender and blend until smooth. Put the marinade in a plastic bag along with the chicken. Seal the bag and refrigerate for 6 to 8 hours. Preheat a grill or grill pan to medium-high heat. Add the jalapeno and grill until the skin is well charred. Remove the jalapeno to a small bowl and cover with plastic wrap to sweat the skin. When cool enough to handle, remove the stem, skin, and seeds, then finely mince. Heat a large, heavy bottom pot over medium-high heat and add 2 tablespoons of vegetable oil. Once hot, add the onion and saute until starting to caramelize, about 5 to 7 minutes. Add the garlic, minced jalapeno, chili powder, cumin, salt and pepper, to taste. Cook about 3 or 4 minutes, being careful not to burn the mixture. Deglaze the pan with some of the chicken stock, scraping up any brown bits from the bottom of the pan. Add the remaining chicken stock, the crushed tomatoes and the lime juice. Add the tortilla strips and bring the mixture to a boil, then lower the heat and simmer, uncovered, for 30 minutes. Taste and adjust seasoning. While soup base is simmering, heat a grill or grill pan to medium-high heat. Remove the chicken from the marinade and put on grill. Grill, turning until cooked through, about 14 to 18 minutes. Remove from the grill, to a large plate and when cool enough to handle, remove the skin and bones and shred. Keep warm. Heat the vegetable oil in a tall sided skillet to 350 degrees F. Add the tortilla strips and fry until they are golden brown. Remove to a paper towel lined plate and season with 1 teaspoon of salt and a pinch of chili powder. Combine the sour cream, 2 tablespoons tequila, and the remaining lime zest in a small bowl and season with salt and 1 teaspoon black pepper. To serve, put some of the shredded chicken in the bottom of each bowl and pour in the hot soup base. Top with diced avocado, fried tortilla strips, the tequila crema, and cilantro. Garnish with lime wedges and serve. NOTE: I do not like alcohol, so don’t serve the sour cream to children! Now with that being said, my family LOVES the sour cream in this recipe. I do NOT! So I take some of the sour cream and all the rest of the ingredients and make it for my bowl/s, or just use regular good old sour cream
Love the warmth and coziness of your kitchen and that oh so yummy pot of turkey soup. That is a soup I will be making in a few days. My family loves anything that is cooked with dumplins’ in it. Thanks for sharing. And Happy Thanksgiving.
I'm going to do that I always flipped just to make sure Fook through even my grandma said that how she did it too lol n sometimes she put in oven to brown up dumpling like a biscuit hmmm who knew . ( her lol)
