My little guy was sick recently, and I have learned over the years that nothing beats a cold like good, homemade chicken soup. So to make things easy on this tired mama (sick kids are exhausting!!), I ran to Whole Foods and grabbed one of their plain, roasted chickens. But you can easily roast your own whole chicken at home in the oven if you prefer. Either way.
After that, it was just a process of making the broth and then tossing in the ingredients! I will say that this is a good recipe to make when you are at home for the day. It’s a very easy soup to make, but it does take a few hours of boiling time. It’s something you can check on occasionally while you do other things like laundry or wiping runny noses.
My son doesn’t eat low carb, so I boiled a separate pot of whole grain noodles while this cooked and added them directly to his bowl with the soup. Then I enjoyed just the soup by itself. It was soothing, comforting, filling and sure made the both of us feel a whole lot better.
I’m not going to make any nutrition or medical claims here, but the next morning, he woke up feeling great! Just sayin’….
THIS RECIPE FEATURED ON:
- BROTH INGREDIENTS
- 1 standard rotisserie/roasted chicken, separated and meat set aside
- 8 quarts water
- 3 tbsp. garlic powder
- 3 tbsp. onion powder
- 1 tbsp. dried rosemary
- 1 tbsp. dried thyme
- SOUP INGREDIENTS
- 1 batch broth
- 4 large stalks celery, washed and sliced thin
- 1 batch reserved, shredded chicken from the carcass used for the broth
- 1/2 bunch fresh parsley, chopped and divided
MAKING THE BROTH:
Remove the edible meat from the chicken carcass, reserving the skin, bones and cartilage for the broth.
Put the edible portion in the fridge until you are ready to use it.
Place the carcass in an 7 quart stock pot and fill it with water, leaving about a 1/2 an inch space from the top to keep it from boiling over too much.
Add the herbs and spices, and bring to a boil over high heat.
Continue to boil for approximately 2 hours, uncovered. The broth will be boiled down about a quarter of the way when it's finished. You will see the that the water has taken on a dark color. That's your broth!
Place a fine-meshed sieve over another large pot and strain the broth through it. Make sure the strainer is as finely meshed as possible because this process will also remove the carby parts of the garlic powder and herbs leaving you with just a flavored broth. If you can't get it all out, simply let the broth cool and then try again. Most of the seasoning will rise to the top where it's easy to skim off the top.
Use this broth to make your soup. (See below)
MAKING THE SOUP:
Using the entire batch of broth you made, bring it to a boil and toss in the celery and half the fresh parsley.
Let it boil for about 20 minutes, and then toss in the chicken just to warm it up for about another 10 minutes or so. It's done when the celery is soft and the chicken is warmed through.
When serving, top with the remainder of the fresh parsley to your liking.
Add salt to taste as needed.
Nutrition data not available for this recipe as the yield can vary too much.