Made from Scratch Chicken Soup Recipe
Chicken Noodle Soup Recipes Perfect for Cold & Flu Season or Anytime
Sep 19, 2009
Few things bring to mind 'home' and 'comfort', quite like fresh, home-made chicken soup. It is delightful year-round, but especially so in the winter, with its cold, dreary days — not to mention cold and flu season!
Chicken Soup as a Cold and Flu Home Remedy
Chicken soup is truly a timeless home remedy for colds and flu. With just a little information and know-how, a simple "feel better soon" can turn into a real remedy. The most important key to this, is to include plenty of things other than just chicken. Many fresh vegetables and herbs – that blend beautifully for soup – have potent immune system boosting properties. This recipe includes many of them.
Of course, just because it is a potent remedy in its own right, doesn't make this recipe any less delicious. Many people who have claimed not to like chicken soup have been swayed by this recipe.
Homemade Chicken Soup
Ingredients:
- 1 whole large chicken, quartered (or the equivalent in pre-cut pieces)
- 5-6 medium carrots, peeled and cut into halves or thirds, depending on pot size
- 8-10 stalks celery (or one small bunch) cleaned and cut into halves or thirds
- 4-5 whole large onions (with skins intact), quartered
- 1 small rutabaga, peeled and quartered
- 1-2 red bell pepper (optional)
- 1 head garlic, crushed, but with skins intact
- 1 bunch fresh parsley
- 1 bunch fresh thyme
- 5-10 bay leaves
- 2-3 stalks fresh oregano OR 2-3 Tbsp. dried oregano
- 2-3 Tbsp. mustard seeds (optional)
- 2-3 Tbsp. whole peppercorn mix (optional)
- 4-5 dried red chilies (optional)
- 1-2 Tbsp. fresh grated ginger root (optional)
In addition, you will need one very large stock pot.
Directions:
- Combine all ingredients in stock pot and fill with water.
- Cook on medium high until it just begins to boil.
- Lower heat until the soup is "smiling" — that is, until it just lightly simmers, but doesn't completely boil.
- Stir occasionally and keep the soup smiling, until the chicken is thoroughly cooked. If a clearer finished broth is desired, skim off the foam that forms on top, but this is probably not recommended for full cold and flu fighting power.
- Remove from heat, and allow to cool to 'handlable' temperature, probably 2-4 hours.
- Pour through a strainer into a second pot or other clean container to separate chicken and vegetables from the broth.
- Clean chicken meat from the bones, skin and fat, and refrigerate in a sealed container. If the vegetables are not complete mush, clean and refrigerate them as well.
- De-fat the broth; there are two methods to do this, discussed below.
This broth can be divided into single serve portions (snack sized Ziploc bags are perfect to hold pre-measured one cup servings, for example) and frozen, or will keep a week or so in the refrigerator.
To Make a Hearty Chicken Noodle Soup
- If you had salvageable vegetables, cut them into roughly bite sized pieces and set aside; do the same with the leftover chicken. If no vegetables were left, chop 1-2 fresh carrots, 1-2 stalks celery, and ½ medium onion.
- Heat one or two meals' worth of broth to boiling.
- If using fresh vegetables, add to boiling broth and cook until tender.
- Add noodles of choice (angel hair pasta works very well), and original vegetables if being used, as well as chicken pieces.
- Cook until noodles are tender. For added cold and flu fighting power, add one clove of fresh crushed or minced garlic just before removing from heat.
- Serve and enjoy!
Removing the Fat from the Broth
To de-fat the broth, you have two options:
The easy way, is to place the broth in the refrigerator over night. In the morning, a thick 'crust' will have formed on top, which can be easily removed with a large spoon.
The quick way, if you want the soup now, is to use a paper towel lined strainer to strain it into another container (such as the original, cleaned pot). The broth will filter through the paper, but the fat will not. The paper towels will get 'clogged' quickly, however, so you will need to change them out frequently. The excess fat can safely be poured down the sink, just be sure to run a little hot water as you do, to keep the fat liquid.
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