jan's homemade chicken soup

Name: Jan's Homemade Chicken Soup
Prep time: 1 h
Cook time: 20 min
Yield: 4
Cuisine: Jewish
Ingredients: 2 large boneless, skinless chicken breasts or thighs or combo, about 2 lbs.; 1 large sweet onion; 1 teaspoon(s) kosher salt; 1 teaspoon(s) coarse ground black pepper; 2 - bay leaves, dried; 2 - celery ribs, medium chop; 1 tablespoon(s) dried parsley (fresh is best, then make it 3t finely chopped); 1/2 teaspoon(s) tarragon, dried; 4 large carrots, cut into coins; 2 quart(s) boxed, low sodium chicken broth; 1 - bag egg noodles (optional)

(2 RATINGS)

68 Pinches 1 Photo

Janus Fanning

Henderson, NV

Updated on Nov 29, 2011

Everyone needs some comfort every once in a while, whether it is to warm up from the cold weather, or to get some warm liquids in your body when you are fighting the flu or a cold. Here is a sure-fire way to "beat the bug).

Rate

prep time 1 Hr

cook time 20 Min

method Stove Top

yield 4 serving(s)

Ingredients

2 large boneless, skinless chicken breasts or thighs or combo, about 2 lbs.
1 large sweet onion
1 teaspoon kosher salt
1 teaspoon coarse ground black pepper
2 - bay leaves, dried
2 - celery ribs, medium chop
1 tablespoon dried parsley (fresh is best, then make it 3t finely chopped)
1/2 teaspoon tarragon, dried
4 large carrots, cut into coins
2 quarts boxed, low sodium chicken broth
1 - bag egg noodles (optional)

How To Make jan's homemade chicken soup

Step 1

Place chicken breast in a large stock pot; add enough water to just cover the chicken half the way. Add bay leaves. Your goal is to “poach” the chicken for 20 min. or until there is no pink in the inside of the chicken. Poaching is the only way to have tender chicken. Do not boil or brown chicken.

Step 2

Remove chicken to a plate and either shred or cut into small cubes, your choice. You will add the chicken back later.
Step 3

Strain the Bay Leaf infused broth through cheesecloth lined fine mesh strainer and return poaching liquid to pot. This will remove the Bay Leaves and chicken “scum”.
Step 4

Sauté onions in fry pan in 2 T of olive oil till caramel color, about 20 minutes (this will give unbelievable taste and color to the broth), add celery and carrots and sauté for a few minutes more.
Step 5

Add sautéed onions, carrots, celery, parsley, tarragon, salt and pepper, cut up chicken pieces and boxed broth to the poaching liquid in the large pot.
Step 6

Bring to boil, and add noodles if using. I don’t use rice or noodles to keep the soup low carb.
Step 7

Cook until noodles are done.
Step 8

Put left-overs into freezer containers for the next time the bug bites!!!
Step 9

I live to cook, Jan Fanning
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