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Monday, November 7, 2011

My Grandma's Chicken Soup

It's getting colder outside and that means it's almost cold season. What cure's any common cold? Homemade Chicken soup. It's true. Well, it always has for me. Especially when cooking my grandma's recipe which I will share with you. This recipe not only makes you FEEL better but the smell of the soup cooking in the house is absolutely amazing. If one of those scented candle companies could bottle up this scent and make a candle, I would buy all of them. No joke. Anyways...

In my house, when my mom would make the soup, she always made a ton so we could eat some of it that day and then freeze the rest for consumption sometime during the winter. We always had a special process for eating it that day - make the stock and separate some out to freeze, remove the chicken and veggies, set aside, make some egg noodles, pour some soup into a bowl, add the veggies and chicken you want and microwave that sucker for 2-3 minutes, add your noodles and eat it!

My Grandma's Chicken Soup Recipe
  • Chicken - there are a few ways to add chicken, I hate touching chicken bones so I usually use 4 chicken breasts but it takes a bit longer for the stock to cook this way. The traditional recipe calls for 1 large chicken or 3-4 large chicken breasts with bone-in.
  • Water - amount TBD
  • 2 onions
  • 3 celery stalks with tops on
  • 2-3 large carrots
  • 2 parsnips (optional)
  • 1 bullion cube - make sure it's the Kosher kind, less salt and taste better
  • sea or kosher salt
  • egg noodles if you're eating it that day
  1. In a big pot, add in the chicken. Cover the chicken in water and then pour in any additional water for the amount of soup you'd like to make. Remember, the soup will reduce down by at least 1/4 during the cooking process. It's not an exact science. Cover the pot.
  2. Bring the water up to a boil (takes approx 20 minutes). During this boiling process, you're going to need to keep an eye on it and skim off any of the foamy stuff that is created.
  3. After the skimming is completed, cut the onions and celery in half and add them to the pot, add in the bullion cube and a pinch of salt (1/2 teaspoon)
  4. Bring the mixture up to a boil again and then turn the heat down so its simmering. Let it simmer for 45 min. I alternate cover on, cover off at this point, checking in on the soup every 15 min or so, stirring occasionally as well.
  5. Add in the carrots and parsnips and simmer again for another 40 minutes. Taste it as well to see if you need a bit more salt. 
  6. At this point, snag one of the chickens and see if its cooked. You don't want to overcook the chicken and dry it out. If the chicken is done, grab them and save them for eating later. It's my favorite kind of chicken to use in a pot pie.
  7. You can cook the soup for a few more minutes to reduce it down and bring out more of the chicken flavor if you want. 
  8. Once it's done, let it cool and skim off the fat before serving or freezing.
  9. Yum!

1 comment:

  1. That looks amazing, and exactly what I could use right now. Dayquil is not cutting it.