Mama's "You'll Feel Better" Chicken Soup
Servings 6
Calories
Ingredients
- 2 pounds cut-up chicken parts breasts and thighs
- 2 quarts chicken stock see recipe below, or low-sodium organic chicken broth
- 1 bay leaf
- 1 medium chopped onion
- 1 finely chopped leek
- 1 garlic clove minced
- 3 carrots cut diagonally into 1/4-inch pieces
- 1 parsnip peeled and cut diagonally into 1/4-inch pieces
- 2 stalks celery with the leaves cut diagonally into 1/4-inch pieces
- 1/4 cup fresh parsley finely chopped
- Ground black pepper to taste
Instructions
- Rinse chicken under cold water and pat dry with paper towels. In a heavy-bottomed soup pot, bring chicken stock to a boil over medium-high heat. Add chicken and bay leaf and reduce heat to low. Cover and poach until cooked through, about 10 minutes. Remove chicken from stock, drain, and shred meat, discarding skin and bones. Set meat aside.
- Add onion, leeks, garlic, carrots, parsnip and celery to soup pot.
- Simmer over low heat, covered, about 20 minutes until vegetables are tender. Add shredded chicken, parsley and black pepper. Taste, and adjust seasonings.
Notes
Homemade Chicken Stock:
1 whole stewing chicken (5 to 6 pounds)
4 quarts water
2 large onions, quartered and studded with 3 to 4 whole cloves
4 peeled garlic cloves
2 well-washed coarsely chopped leeks
3 carrots cut into 2-inch chunks
4 celery stalks with leaves, cut into 2-inch pieces
3 parsnips, cut into 2-inch chunks
1 bunch coarsely chopped fresh parsley
3 bay leaves
4 to 5 sprigs fresh thyme, or 2 teaspoons dried thyme
10 whole black peppercorns
Rinse chicken under cold water and pat dry with paper towels. Cut chicken into quarters. In a large soup pot, bring chicken and water to a boil.
Skim off foam as it collects on the surface.
When no more foam appears, add remaining ingredients.
Bring back to a boil, reduce heat and simmer, partially covered, 2 to 4 hours. The longer the stock cooks, the richer it will taste!
Remove stock from heat, and allow to cool.
Strain stock through a fine-meshed sieve.
Reserve chicken for another use.
Thoroughly cool before refrigerating or freezing.
1 whole stewing chicken (5 to 6 pounds)
4 quarts water
2 large onions, quartered and studded with 3 to 4 whole cloves
4 peeled garlic cloves
2 well-washed coarsely chopped leeks
3 carrots cut into 2-inch chunks
4 celery stalks with leaves, cut into 2-inch pieces
3 parsnips, cut into 2-inch chunks
1 bunch coarsely chopped fresh parsley
3 bay leaves
4 to 5 sprigs fresh thyme, or 2 teaspoons dried thyme
10 whole black peppercorns
Rinse chicken under cold water and pat dry with paper towels. Cut chicken into quarters. In a large soup pot, bring chicken and water to a boil.
Skim off foam as it collects on the surface.
When no more foam appears, add remaining ingredients.
Bring back to a boil, reduce heat and simmer, partially covered, 2 to 4 hours. The longer the stock cooks, the richer it will taste!
Remove stock from heat, and allow to cool.
Strain stock through a fine-meshed sieve.
Reserve chicken for another use.
Thoroughly cool before refrigerating or freezing.