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Midweek Edition-December 30-31,2020
4A | FORSYTH COUNTY NEWS | ForsythNews.com
HOMEMADE CHICKEN SOUP FOR SHARING
How to make an easy, foolproof
chicken broth, soup for cold weather
By Alexander Popp, FCN regional staff
In the last few years, I don't my
family has used store-bought
chicken broth more than a hand
ful of times. It isn't because we
don't use it, we go through gal
lons of the stuff during the win
ter and fall making soups and
stews.
It's because we finally realized
that with just a pound or two of
chicken and vegetables, water
and spices, you can fill your
freezer with soups and a stock
that we call "yellow gold" every
month.
The best part is that if you
shop and eat right in the weeks
leading up to making it, broths
cost virtually nothing to make
and can be altered in a variety of
different ways.
Homemade Chicken broth
Ingredients
About 3 pounds of chicken - bones, skin, fat, gristle,
it can all go in the pot
4 stalks of celery cut into 2-inch pieces
4 medium carrots cut into 2-inch pieces
1 yellow onion, chopped with the skin still on
6 cloves of garlic peeled and smashed
1 small bunch of fresh parsley
Several healthy dashes of dried thyme
Kosher salt to taste
4 quarts of cold water - adjust this if you add
more chicken or if you want a thicker broth
How to make it
Combine all your ingredients in a large stockpot. Bring to a boil over medi
um-high heat, then reduce heat until simmering.
Simmer partially covered on medium-low heat for about 2 to 3 hours.
Strain the broth through a colander into a bowl or large pot, pressing the
mass of solids with a wooden spoon or masher to extract as much of the liq
uid as possible.
At this point, you can either let the broth cool and place it in storage con
tainers to use or freeze, or you can return it to a pot on the stove to add addi
tional seasonings.
Classic chicken noodle soup
Now you have plenty of fresh broth, it's time to make your soup. As I said
before, this recipe can be altered any number of ways to fit your diet or pref
erences. But for this recipe, we are going to be making a classic chicken noo
dle soup with celery, carrots, egg noodles and roasted chicken.
Ingredients
2 medium-sized roasted chicken breasts
2 medium-sized carrots - sliced in thin rounds
2 celery stalks - sliced into slightly thicker pieces than the carrots
1 large onion - thickly chopped
Egg noodles
Fresh rosemary
1 bay leaf
Salt and pepper
Chicken broth
Butter
How to make it
Roast Chicken -1 normally start this recipe out by roasting my chicken
breasts in a cast iron dutch oven using some of my fresh rosemary, olive oil
and whatever other spices sound good. But if you don't have a dutch oven,
feel free to roast them in a pan or on a baking sheet. Chop roughly after they
are roasted.
Cook the mirepoix (a fancy word for the vegetables that provide a base to
your dish) — If you did use a dutch oven, remove your chicken and hopefully
you'll find a fantastic place to slowly sautee your onion, celery and carrots in
a little olive oil. Once your onion, celery and carrots are softened, add in a lit
tle of your broth, and scrape the bottom of the pot to get all the good baked-
on bits of chicken and spices. If you didn't start with a dutch oven, just sautee
the vegetables like normal.
Add in your chicken, broth and noodles — Toss the roasted chicken pieces
and a healthy amount of uncooked egg noodles into the pot and stir, then
add a generous amount of broth, fully covering the solid ingredients. Keep in
mind that the egg noodles will expand as they cook, soaking up broth, so
feel free to add additional broth as things cook if your soup is looking ingre
dient heavy.
Simmer and spice — Add a bay leaf and some fresh rosemary to the soup,
and simmer until the egg noodles are cooked through. At this point, the soup
is cooked, but you will need to season with salt and pepper to your own
taste. I also like to add a little butter to the soup at the very end to give it a lit
tle creaminess, but this isn't totally required.
Serve with some good bread, enjoy and refrigerate any leftovers!
Pro tip: for the chicken in this
recipe, I save and freeze the
bones and carcasses of rotisserie
chickens or bones from chicken
thighs I roast. I do this for two
reasons.
One, it ensures that I use near-
ly everything from the chicken,
and two, with rotisserie chickens
the bones are already roasted
and seasoned, adding a little
extra flavor to the broth or
stock.
Get a plastic ziplock freezer
bag and just get in the habit of
throwing all of your bones into it
in the freezer. If you eat like I do
you should have enough bones
for a good stock or broth within
a few weeks.
Plans submitted for mixed-use development off Ga. 400
By Kelly Whitmire
kwhitmire@forsythnews.com
Plans for a proposed mixed-use zoning on about 52
acres at Settingdown Circle and Ga. 400 have been sub
mitted with the Forsyth County Department of Planning
and Community Development.
According to documents submitted with the depart
ment, applicant WP South Acquisitions, of Atlanta, is
requesting to rezone 51.7 acres from commercial business
and multi-family residential (Res6) districts to master-
planned district for 310 apartments and 39,100 square feet
of office/retail/restaurant/commercial at the intersection.
The residential portion is proposed as six units per acre
and will include a pool, dog park and other amenities, and
the commercial portion will include 175 total parking
spaces. A variance is also being sought to allow 100% of
total residential units to be apartments, rather than the
20% maximum allowed for MPDs under the county’s uni
fied development code.
The development will be 12.9 acres of commercial use,
12.4 acres of residential and 26.4 acres of open space.
The property will be accessed from Settingdown
Circle and an existing turnoff on Ga. 400 and a road
will be built through the property connecting to the
development to both roads and to the Falls at Forsyth
apartments to the north.
According to a letter from zoning attorney Ethan
Underwood, who is representing the development, the
rezoning proposal is tied to a previous sketch plat request
for 253 townhomes on 16.4 acres on the property.
That request was tabled by Forsyth County
Commissioners at its Thursday, Nov. 5 meeting after com
missioners decided during a meeting in December 2019 to
hold additional public hearings at meetings in March, June
and August, all of which were postponed.
“Forsyth County has requested that a road be construct
ed at the expense of the owners/developer of the subject
property to provide vehicular access from the apartment
complex adjoining the property to the north... through the
subject property and to Settingdown Circle,” Underwood
said in the letter.
The letter said the applicant will build the road and
commissioners and the owner have agreed to suspend the
sketch plat decision until a decision is made on the rezon
ing request.
EARLY DEADLINES FOR
CHRISTMAS AND NEW YEARS
Because of the upcoming holidays Forsyth County News
will alter its advertising and legals deadline as follows:
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Publication
Date
Deadline
Forsyth County News
Weekend Edition
12/26
Tuesday, 12/22 noon
Midweek Edition
12/30
Wednesday, 12/23 noon
Weekend Edition
1/2
Tuesday, 12/29 noon
Midweek Edition
1/6
Wednesday, 12/30 3:00pm
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Publication
Date
Deadline
Forsyth County News
Weekend Edition
12/26
Tuesday, 12/22 3:00pm
Midweek Edition
12/30
Wednesday, 12/23 noon
Weekend Edition
1/2
Tuesday, 12/29 3:00pm
Midweek Edition
1/6
Wednesday, 12/30 noon
FORSYTH COUNTY NEWS
will be CLOSED
Friday, December 25 and Friday, January 1
in observance of Christmas and New Years.