The ultimate in winter comfort food and a staple on cold and rainy days, a steaming bowl of homemade chicken soup is sure to satisfy the senses and spirit. With so many sick with the flu and other winter ailments this season, this recipe has been put to use soothing sore throats and easing congestion. Of course you do not need to be sick to enjoy this recipe, a true comfort for your body and soul! I hope you enjoy making this for you and your loved ones. Please let me know in the comments below how yours turns out!
Ingredients
For the stock 1 Tbs. vegetable oil 1 large onion, peeled and chopped 5 garlic cloves, peeled and chopped 1 parsnip, peeled and chopped 2 carrots, peeled and chopped The heart of celery with leaves, chopped 10 sprigs of thyme 10 sprigs of parsley 1 Large chicken – cut up 1 tsp. black peppercorn, whole 1 tsp. sea salt For the soup 4 carrots peeled and shredded, reserving ½ cup 4 stalks of celery chopped 1 parsnip peeled and shredded ¼ cup of minced parsley 1 Tbsp. minced thyme 2 cloves of garlic, peeled and minced 1 Tbs. vegetable oil
Directions
- Heat oil on medium heat in a Dutch oven or a stock pot and roast onions and garlic for 5 minutes, continuously stirring. Add carrots, celery and parsnips then turn up the heat to medium high to roast the vegetables.
- Cover and continue roasting for 15 minutes, stirring frequently. If the pot seems to get a little dry, add a couple splashes of hot water and continue roasting.
- Next, add the chicken to the pot with 4 quarts of water, then parsley, thyme, salt and peppercorns. Bring to a boil and simmer uncovered for 1 hour.
- Remove the chicken from the broth; let it cool on a plate or a cutting board. Debone and shred the chicken into small chunks.
- While the chicken is cooling, strain the broth through a fine mesh colander and return to the stockpot.
- The is the secret part of the recipe that gives my soups extra flavor so take note (I am not going to be like that evil relative that leaves the secret ingredient out): heat the vegetable oil on medium high in a small skillet; add garlic and stir frequently for about 5 minutes, then add parsley, thyme and the reserved cup of shredded carrots, continuing to stir frequently.
- Keeping the skillet on medium high heat sauté carrot and herbs until they soften and start to give mixture a color; about 10 minutes.
- For the soup, at the same time bring the stock to a boil and add the rest of the carrots, celery and parsnips. Boil for 10 minutes.
- Add reserved chicken, boil for another 5-10 minutes, and then add sautéed herbs and carrots from the skillet. Bring back to a simmer, then taste and adjust the seasoning.
- To serve the soup I cook desired noodles or rice separately and heat them up in the soup.
Bon appétit, mes amis!
