Pic Credit: www.fearlessdining.com
Who does not know how delicious and warm chicken soup prepared by grandmas’ hand can be when there is a cold snap outside? This is one of those recipes that have been raised from generation to generation, each time filled with as much love and care as a grandmother would give.
Filled with good stuff, this chicken soup helps to warm up and makes you feel good from inside. Whether you are experiencing a cold and flu season or just want some warm comfort food, this recipe will be your go-to recipe frequently.
RECIPE INGREDIENTS
Ingredients
- 1 kg whole chicken (or 4 chicken breasts)
- 2 liters of water
- 2 medium onions, chopped
- 3 carrots, sliced
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tsp salt (adjust to taste)
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 bay leaf
- 1 cup fresh parsley, chopped
- 2 cups egg noodles (optional)
- Juice of 1 lemon (optional)
MEASURES & PRECAUTIONS
- Ingredient Quality: This doesn’t mean that you can’t use some frozen vegetables or canned foods occasionally, but the main proportion of the ingredients should be fresh. You should use fresh vegetables and good quality chicken to make your soup much more tastier.
- Chicken Preparation: If whole chicken is utilized, it is very important to wash well. Empty the cavity of any giblets found there before proceeding to prepare the bird for cooking.
- Salt Adjustment: Use only a little of salt and season in the end part of the cooking process. This helps to avoid the situation where the soup becomes very salty.
- Simmering Time: Do not let the soup boil, instead allow it to simmer, that is to sit and bubble occasionally. This helps extract flavors without making the broth cloudy.
- Storage Safety: In case you have some leftover soup, make sure to let it cool to room temperature and then cover it tightly and refrigerate it. Best enjoyed within 3 days or store in the refrigerator and freeze for even longer.
Grandma’s Chicken Soup Recipe
INGREDIENTS NOTES
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Chicken Options: It is recommended that you use a whole chicken, but if you prefer a smoother kind of chicken then using boneless chicken breasts will do.
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Vegetable Variations: You can also add any other vegetable of your choice like pea or corn to the dish for some extra nutritional value as well as taste.
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Broth Consistency: For better service, it is suggested to replace the water with homemade chicken stock.
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Herb Freshness: Cilantro and thyme can add a lot of taste compared to dried forms of the same herbs.
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Noodle Choices: In case you want gluten-free kind, swap egg noodles for rice or use gluten-free pasta.
STEP-BY-STEP INSTRUCTIONS
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Prepare the Chicken: Add the whole chicken (or chicken breasts) into a large pot and pour over 2 liters of water. But, if adding dry ingredients, take it to a boil on medium-high heat.
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Add Aromatics: When boiling, add chopped onions, sliced carrots, chopped celery stems, minced garlic, salt, black pepper, thyme, and bay leaf in the pot.
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Simmer the Soup: If using a whole chicken, then lower the heat to let it simmer uncovered for about 45 minutes as per cooking the chicken breasts for about 30 minutes when using only the breasts removing it from the pot occasionally. If yeast is used, it is important to skim of the foam that tends to form on the surface of the dough.
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Check Chicken Doneness: End of boiling, the chicken is then examined if it is cooked and the juices running clear on the cutting.
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Remove Chicken: Make sure to drain the chicken carefully from the pot and let it cool down a little before cubing or pulling apart.
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Strain Broth (Optional): For a clearer broth, simply use a fine mesh strainer, sieve the vegetables and herbs from the liquid, then return the liquid back into the pot.
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Add Noodles (Optional): For the egg noodles, add them into the broth and allow the broth to come to a rolling boil, cook for approximately 7-10 mins depending on the type of noodle used.
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Combine Ingredients: Lastly stir in shredded chicken, chopped parsley and lemon juice if you desire.
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Final Seasoning: Taste your soup and season appropriately before attempting to serve the soup hot.
RECIPE TIPS & VARIATIONS
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Spice It Up: For a little spicy in your soup, you may want to distinguish it by adding red pepper flakes.
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Creamy Version: To add an extra touch you can even add a little heavy cream or coconut milk before eating.
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Freezing Tips: When freezing leftovers minimize on the noodles as they may clump and become sticky on reheating; add the noodles later when serving.
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Herb Infusion: If you do not wish to strain your broth then you need to tie your fresh herbs together with kitchen twine and remove them after the cooking process.
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Serving Suggestions: Best served with crusty bread or crackers on the side for the best complimenting effect of the meal.
EQUIPMENT
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Large pot or Dutch oven
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Cutting board
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Sharp knife
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Measuring cups and spoons
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Fine mesh strainer (optional)
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Ladle
Note
SERVING TIPS 💡
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Garnish Your Soup: Top each bowl with fresh parsley or dill for an appealing presentation.
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Accompany with Bread: Serve alongside warm bread rolls or garlic bread for dipping.
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Serve Hot: Ensure that each serving is piping hot when served; this enhances flavor and comfort.
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Portion Control: Use ladles for consistent portion sizes when serving guests or family members.
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Pair with Salad: A light green salad makes an excellent side dish that complements the richness of chicken soup.
If you're looking for another flavorful meal, check out this easy Chicken Cordon Bleu Casserole Recipe.
