I’m sure many people can sympathize with me right now when I say I am TIRED of all the sickness that has invaded my house over the last month. Between me, my little one and my mom, it’s prompted many antibiotics, several doctor visits and one ER visit and hospital stay for my mom.
Now I will say we are on the healing end. But whatever upper respiratory ick has been going around lately is beyond nasty!
Needless to say, there wasn’t a whole lot of cooking going on, as no one really felt like eating and I really didn’t feel like cooking. I started the whole sickness, getting sick right after Thanksgiving…yes, it’s been going on that long! Around my third day of misery and death like feelings, I managed to conjure up enough strength to cook up some oh so yummy chicken soup. It was kind of an all day thing, so I could work on it when I had small bursts of energy
So the story behind the soup: I worked for a chiropractic office a few years ago and inevitably came down with an awful cold within the first couple weeks of working there. The doc sent me home with a recipe for organic chicken soup. It was very simple, mildly time consuming, but so yummy.
Now I used mostly what I had on hand, so not all of it was organic this time around. But I still feel like we all benefited from it. And I can tell you that after about three days, the massive batch of soup I had made was gone…and I was very sad…
So here’s the ingredient list:
One whole cut up chicken (I had a package of bone in/skin on chicken breast, and one package of bone in/skin on chicken thighs). You want all the goodness of the chicken skin and bones for this recipe!
Salt and pepper to taste
Water, enough to cover the chicken but at least an inch, and you may need to add more later if it boils down
One can of organic stewed tomatoes, you’ll need to break them up when you add them.
About 2 Tbs. olive oil for sauteing
Half of a small onion…or to taste, if you like more, add it!
Two stalks of celery, trimmed and diced to bit size pieces
Five carrots, cut into bit size pieces
5 chicken bouillon cubes
Dried basil, about 1 Tbs.
Here’s how I put it all together…
I had two huge chicken breast and four thighs in the packages that I used. I rinsed them all and put them in the biggest pot I have. I covered them with enough water to cover the chicken by at least an inch. I also added some sea salt (a little goes a loooong way) and pepper to taste.
I brought the water and chicken to a boil, then reduced the heat to about medium and let the chicken boil/simmer for about 30-45 minutes, or until cooked through.
I did actually add a little more water part of the way through the chicken cooking, I also turned the heat down to more of a simmer so that all of the liquid wouldn’t cook out. Once I was certain it was cooked through (basically I forgot about it and I think I actually hung out in the pot for closer to an hour because I was sick and vegging on the couch) I pulled the chicken out to cool, to shred later.
I strained the water, now turned broth, into a measuring cup. I did this in two batches and in between skimmed the fat and funky bits from the top of the broth…no one said this would be pretty! And I now wish I owned one of those fat separating cups, they make sense now…
I ended up with just just over 8 cups of liquid…pretty awesome!
Once I strained the broth, I rinsed out the pot to get rid of any other little funky chicken bits. To it I added a couple tablespoons of olive oil, then sauteed the celery and onion until transparent.
I added the carrots for a quick saute…
I then added the broth I had from cooking the chicken and the five bouillon cubes and brought it up to a boil. (Now of course I had tasted the broth and decided it needed a bit more flavor, thus the addition of the bouillon cubes.)
Once it boiled, I reduced the temperature to simmer and added the chicken meat (it’s already cooked, so it only needs to be heated), and about a tablespoon of dried basil (add to your own taste and amount of soup). I also added the can of stewed tomatoes, I chopped these up a bit before putting them in.
This recipe is not very scientific, and pretty much anything goes. But I can say that I’ve tried to make it using boneless, skinless chicken, and not boiling the chicken to make a broth, and it just isn’t the same. So definitely, if you have the time it is worth the effort to use the whole chicken.
I was feeling froggy and added a little sprinkle if Parmesan cheese on top.
The soup was so awesome for my terribly sore throat.
So in a nutshell ~
Place a whole cut up chicken in a large pot and cover with water, add salt and pepper to taste. Bring to a boil then cook on medium low until done – about 30-45 minutes.
Put chicken aside to cool before cutting up. Strain the liquid in the pot for your broth.
Dice celery, onion and carrots. Saute onion and celery in a little olive oil until translucent, then add carrots for a quick saute.
Add the broth, and extra water as needed (depends on how much soup you want – I had about 8-10 servings). Add the bouillon cubes and bring to a boil. Reduce heat to simmer, add the cut up chicken and basil to taste. Add one can of stewed tomatoes, roughly chopped. Let it all cook until the carrots are done, and the flavors have had time to meld together.
Spoon into the biggest bowl you can and enjoy!
Hopefully this recipe might help some other sick soul out there. If you can’t muster the energy to make it, then try and get your mom to…surely she feels bad for her sick youngin’
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