Homemade Chicken Soup

Funny thing about this stuff ... I can get a pot going, leave it warming on the stove along side a pot of cooked egg noodles, snatch a cup of it several times throughout the day and feel all better before nightfall. Often referred to as "Jewish Penicillin" for its known powers of healing, it really does work and that's not just an old wives tale either! Not only do the steam and warmth of the soup help with nasal congestion, but the chicken itself and all of the seasonings typically used - garlic, onion, & ginger to name a few - are known to have certain anti-inflammatory properties that appear to offer some real respiratory benefits too, according to a University of Nebraska Medical Center study. Plus, I don't care who ya are... it's just a darned good comfort food for when you aren't feeling well. Make it even easier using leftover roasted or cooked chicken. Somewhere between 2 to 4 cups of chopped up chicken is good. Now, if only I could convince my husband that he can make it too and then serve me. On a tray. In bed. While I don't have to worry over anything but where the remote is.

Homemade Chicken Soup
Homemade Chicken Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Homemade Stock:

  • 1 1

    1 whole chicken *or parts that you've saved up!

  • to

    just to cover (or use stock for richer flavor)

  • 2 2

    pinches 2 large pinches of salt

  • 1 1

    1 celery rib with leaves, cut into large chunks

  • 1 1

    1 large carrot, cut into large chunks

  • 1 1

    1 medium onion quartered

  • 1 1

    1 large bay leaf

  • to

    but reserve the broth - don't pour the broth out!! Discard the vegetables. Put the broth back into the stockpot and set the chicken aside to cool.

  • to to to

    using chicken parts, you'll want some additional chicken to add to the soup since the parts have done their job! Throw a few chicken thighs in the pot - they give off a great flavor to the soup.

  • Soup:

  • 8 8 2

    cups of reserved homemade stock, or 2 (32 ounce)

  • cartons cartons of chicken stock/broth

  • 1 1

    1 tablespoon Orrington Farms chicken base, or

  • Better Than Bouillon, optional

  • 3 3

    3 garlic cloves, chopped

  • 2 2

    2 stalks of celery, halved lengthwise & sliced

  • 2 2

    2 carrots, sliced

  • 1 1

    1 parsnip, chopped, optional

  • 1/2 1/2

    1/2 a large onion, diced

  • 2 2

    2 tablespoons of diced fresh ginger

  • 1 1

    1 teaspoon of dried thyme

  • Freshly ground pepper

  • Large handful Large handful of frozen peas

  • Large handful Large handful of frozen corn

  • Optional veggies: mushrooms, diced potato, diced turnip,

  • chopped leeks, sliced scallions, green beans, etc.

  • 2 2

    2 tablespoons of dried parsley, plus additional for garnish

  • Cooked egg noodles or cooked rice

Directions

To the stock add in the chicken base, garlic, celery, carrot, parsnip, onion and ginger. Sprinkle in thyme and pepper. Allow to low simmer until vegetables are tender. When cool enough to handle, remove the skin and debone the chicken, discarding the skin and bones. Tear the chicken into bite size pieces and add back to broth. Add the peas and corn, and any additional veggies you like; add parsley and simmer until tender. I prefer to cook the noodles or rice separate from the soup itself so that the noodles do not absorb most of the soup broth. Spoon cooked noodles or rice into a serving bowl and ladle the soup on top. Sprinkle each serving with a bit of additional parsley. Freezes great, but do not freeze with the noodles! Just make fresh noodles when you reheat it. The chicken base is optional, but I like the richness that it gives to soup. If you use the base, you will not likely need to add any additional salt to the soup. If you don't use the base, you may need to salt. Either way, be sure to taste it before adding salt. Tip: If you are making this ahead and have time, you may also let the broth cool and refrigerate. Once well chilled, the fat will rise to the surface and harden and you can easily scoop it off.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: