Thursday, November 10, 2011

Home-Made Chicken Soup

I am traveling and it's been quite difficult to grab a moment...But today I am under the weather and have decided to make myself some Chicken Soup to ease my mind and body.  Use this for those days you are in need of some comfort. 

Chicken Soup
3 Pound Whole Chicken
Carrots, halves
Celery, halves
Large onion, halved
Water to cover
Course salt and pepper to taste
Sage, thyme, bay leaf and parsley
Add rice or pasta if you desire


Put bay leaf, the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Do not use warm or hot water.  Heat and simmer, uncovered, until the chicken meat falls off of the bones.  I do not skim the white foam off because there are nutrients in this portion.  If you want a clear soup then skim the foam.  Take everything out of the pot. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and sage, thyme, bay leaf and parsely to taste. Return the chicken, carrots, celery and onion to the pot, May add in rice or pasta at this point if you like. The longer you simmer, the better the soup!

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