Some Call It Jewish Penicillin, I Call It Simply Delicious
While looking at the empty box of tissues, the glass of orange juice, and the cold medicines sitting on my desktop, I was longing for some comfort food.
And what better medicine for a cold than homemade chicken soup. So I dragged out my cookbooks and started researching how to make quick and easy but nutritious and delicious chicken soup. Good and good for you.
All my cookbooks agree that great chicken soup starts with great chicken stock but when it comes to making the broth, they offer a variety of choices. Some call for poaching a whole chicken in water with various chopped vegetables; others want you to remove and reserve the chicken meat while boiling the bones; and some suggest you quarter the chicken, sauté it, and add water and vegetables. My favorite recipe comes from an article in Cooks Illustrated and uses a combination of all three methods.
This is a recipe for making chicken soup from scratch, not with leftovers from last night’s roasted chicken dinner (check out my recipe for Roast Turkey Soup for idea on how to make a leftover chicken soup).
The beauty of this soup is in its simplicity and how one bird makes one pot of soup. It calls for removing the breast meat prior to cooking and reserving for final preparations. The rest of the chicken will be used for making the broth. This is important to note because the chicken parts used to make the broth will be devoid of flavor after 45 minutes of cooking.
If you like this chicken soup recipe, check out my other soup recipe that feature chicken at: Tortilla Soup with Shredded Chicken . Or if you don’t want to go to all the fuss to make your own chicken soup from scratch, check out this recipe, Cream of Chicken Soup.