Or so a President of the US said, many many years ago. It was a promise of prosperity.
This is my recipe for Chicken Soup, which was given to me many years ago by my mother-in-law, my children’s grandmother. Of course, she didn’t tell me how many cups or tablespoons, just the general idea. I don’t think it has ever turned out “wrong.” There is just nothing better than chicken soup, whether you are ill or healthy, whether on a strict budget or livin’ high on the hog.
- One whole chicken – I like to use organic chickens – this one did not include gizzards or neck
- Water to cover – or nearly cover – the chicken
- Salt & Pepper
Place in a dutch oven (a large, heavy cooking pot with a lid), and simmer, covered, until the chicken is very tender, close to falling off the bones. It should take an hour or more.
- Carrots – 4 or 5 large, cut into slices
- Celery – 4 or 5 stalks, some with leaves, cut up the leaves and set aside, cut celery into pieces
- 1 whole large onion, cut into wedges
- Mushrooms, sliced – optional
When chicken is cooked, remove it from the pan and set aside to cool.
Strain chicken broth. Add back into pan and add vegetables.
I just took a photo of only the onions for some reason, but add all the vegetables and celery leaves or parsley. Strip the chicken off the bones and cut into pieces. Add to pot and simmer for as long as you have patience for. The longer it simmers, the better the flavor. I made this soup rather rich, lots of meat and veggies and not a whole lot of broth. It was very very flavorful. You could add water to make it thinner. Some of you may want to add chicken broth, but after all the time and trouble I have gone through to make an organic, natural soup, I don’t like to add strange ingredients.
Once it is cooked, you can add noodles, dumplings, or rice – or just eat it without a carb. I like to cook the noodles or rice separately, so that it is added to the bowl when it is served. Otherwise, the soup gets thick and the rice or noodles get overcooked. Dumplings need to be added to a bubbling pot. These recipes will follow at a later date. FYI…for this batch, I used brown and wild rice.
Enjoy your delicious soup!
Thanks for reading. Comments are always welcome.