Feel-Better Chicken Soup
Featured Pinch Tips Video
- chicken parts (breast, legs, thighs, wings, back, those meaty bones you keep in the freezer, etc.)
- 1 or 2
- whole yellow onions, peeled
- 5 or 6
- sticks of celery
- 2 or 3
- good-sized carrots
- 4 or 5
- peeled cloves of garlic
- One large
- overripe, slightly-soft, tomato
- Several pinch
- garlic salt, lemon pepper, poultry seasoning, dill, dry chicken and onion soup mixes
1Note: you can cut the celery and carrots into slices or chunks, if you want. I usually remove the celery at the end because it gets mushy.
You can remove the skin from the chicken beforehand, if you like.
2Fill a Dutch oven or other large cooking pot about halfway with water. Place on burner on medium-high heat, and add all other ingredients, one by one. When soup begins to boil, turn heat down to a simmer, and cover pot. You may want to tilt the cover slightly to prevent rattling noises. Simmer for at least 4 hours.
3When soup has finished cooking, remove onion, garlic cloves, tomato, celery and carrots, if you left them whole, and they appear mushy. Gently squeeze tomato & onion against inside of pot to retrieve soup from inside them. Taste soup, and add salt, if necessary. Remove chicken parts, and shred meat to be put back into soup, if desired.
4This can be eaten as a plain, clear soup, or you can add noodles, rice, matzoh balls, frozen vegetables, or whatever else you come up with to toss into it. Need I say it: Enjoy, and feel better.