Chicken Soup for the Soul Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Chicken Stock:
1 tbsp. vegetable oil
1 whole cut up chicken (around 4 lbs.)
1 medium onion, cut medium
2 garlic cloves, minced
2 qts. boiling water
2 tsp. salt
2 bay leaves
Chicken Noodle Soup:
2 tbsp. vegetable oil
1 medium onion, finely chopped
3 to 4 garlic cloves, minced
3 large carrots, peeled and sliced
2 celery stalks, sliced
1/2 tsp. dried thyme
3 oz. egg noodles, homestyle
1/4 cup fresh parsley, minced
salt and pepper to taste
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Directions: |
Directions:Chicken Stock: Remove breasts from chicken; set aside. Cut up remaining chicken into 2-inch pieces using a sharp knife or a meat cleaver. Heat oil in large stock pot or Dutch oven. When oil begins to shimmer, add the chicken breasts and sauté until lightly browned. Remove the chicken breasts; set aside. Add the onion to the pot and sauté until softened and light brown. Add minced garlic and cook an additional 2 minutes. Transfer the cooked onion and garlic to a large bowl. Next, add half of the remaining chicken pieces to the pot and sauté until lightly browned. Transfer cooked chicken to the bowl with the onions. Sauté the remaining chicken pieces. Return the onions and chicken pieces (excluding the breasts) to the pot. Reduce heat to low and cook until the chicken releases its juices, around 20 minutes. Increase the heat to high and add 2 quarts of boiling water to the pot. Add the chicken breasts, salt and bay leaves. Return to a simmer, cover and cook until the chicken breasts are cooked through, around 20 minutes. Remove the chicken breasts from the stock; let cool. Then remove the skin or any bones from the breast meat and cut into bite-sized pieces. Strain the stock. Skim off the fat or use a gravy separator. Chicken Noodle Soup: Cook the egg noodles until just tender. Drain; gently rinse and set aside. Heat 2 tablespoons of vegetable oil in stock pot or Dutch oven over medium-high heat. Add carrots, celery and onion; sauté until softened. Add garlic and thyme and cook 2 more minutes. Add chicken stock and breast meat. Bring the soup to a boil, reduce heat, and simmer until the vegetables are tender, at least 10 to 15 minutes. Stir in fresh parsley, salt and pepper to taste. Add desired amount of cooked noodles to the soup. |
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Personal
Notes: |
Personal
Notes: This soup is the ultimate comfort food. It is the best chicken broth I have ever tasted, but plan on spending at least 3 hours preparing it. This is my "go to" recipe to make for friends and family in need of some TLC. To your health!
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