There’s nothing like chicken soup to warm your soul. I used to make this soup all the time, and then got out of the habit. But a couple weeks ago when I was sick, I didn’t feel like cooking, and pathetically looked into the fridge wondering what on earth to cook, and an old favorite was revived. I saw that I had homemade chicken broth waiting for me. That was just the push I needed, and I was able to prepare a deliciously nourishing meal for the fam with a few simple ingredients and homemade chicken broth.
Start this weekend. Roast a chicken so that you have some deeply delicious homemade chicken broth ready to go and plan on a great weekday meal for a chilly Fall evening. Serve this delicious soup over mashed potatoes and parsnips…you’ll have to check out Fall Family Favorites E-Cookbook for that recipe!
Deeply Delicious Chicken Soup
I was lucky to have my garden for fresh herbs and homemade chicken broth for deep flavors to pull together this soup. That's the key to cooking: The more often you cook, the less you have to plan. Serve this soup with a colorful salad drizzled with an olive oil vinaigrette.
- 1 red onion
- 3 stalks organic celery
- 4 carrots
- 5 cloves garlic
- 1 tablespoon extra-virgin olive oil, organic preferred
- 1 pound organic chicken breast
- ½ teaspoon ground black pepper
- 3 cups homemade organic chicken broth (or an organic broth, such as Imagine or Pacific brand)
- 2 sprigs fresh rosemary or 1 teaspoon dried rosemary
- 5 sprigs fresh thyme or 2 teaspoons dried thyme
- Get a large soup pot ready.
- Dice red onion, celery and carrots. Place in pot.
- Mince garlic. Add to pot.
- Add olive oil. Turn the heat to medium-high.
- Dice chicken into small bite sized pieces. Add to the pot. Stir to combine ingredients.
- Season with pepper. Continue to mix occasionally, just until the chicken is light pink and almost cooked through, about 10 minutes.
- Add the chicken broth and herbs. Turn up the heat to high. Bring soup to a boil. Once boiling, return heat to medium-high and let simmer for about 5 minutes to allow the flavors to mesh together.
- Serve over mashed parsnips and potatoes or cooked brown rice.
Making homemade chicken broth:
Roast a chicken. Start with a good quality organic whole chicken. Remove the “stuff” from the inside of the chicken. Stuff the inside of the chicken with fresh herbs, such as rosemary and thyme, a cubed onion and few smashed cloves of garlic. Rub salt and pepper all over the outside and inside of the roasting chicken. You may rub dried herbs over the chicken instead of fresh herbs inside the chicken. Roast at 450 degrees for one hour until the juices run clear when poked with a fork.
Make the broth. When you are done enjoying your chicken dinner, place the bones and the onion, garlic and herbs that were cooked inside, into a large pot filled with cold water. Bring to a boil and then simmer, simmer, simmer for about 3-4 hours. Remove the bones and you will then have the best tasting chicken stock you’ve ever made.
If you don’t have homemade broth, you can use a carton of organic broth, but you’ll want the soup to simmer for longer to bring out the flavors.
Recipe from Nourishing Results, LLC
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