Chicken Soup Recipe

The ability to make chicken soup recipe is like a right of passage. My grandmothers both made delicious chicken soup and when I was living in LA a couple of years ago, the first thing my mom did when she came out to visit was to make a vat of chicken soup recipe for me to have on hand.

For those of you outside Toronto, just so you are with me here, today is -18 degrees celcius (0 farenheit) and we are expecting close to 20 centimeters of snow (7 inches). If there were ever a day to stay at home and cook up a big pot of chicken soup, well, today would be it.

This post easily could have been called “Love In A Bowl”, as that is essentially what homemade chicken soup recipe is.

Of all the chicken soup Recipe I have ever had, no one’s is better than my mom Patsy's . Every family meal at my parent’s house begins with a bowl of chicken soup. There are jars of frozen soup in my freezer, my brother and sister-in-law’s freezer, my parents’ freezer, even the freezer at the cottage. You just never know when you may have an emergency on your hands that can only be helped by a bowl of chicken soup.

Chicken soup is more than just a traditional Jewish remedy. Bone broth is actually a superfood, densely packed with vitamins, minerals, fats and proteins in a form that requires no digestive strength from your body to break down. It alkalanizes your system which lends to a healing internal environment and perhaps more important than any of these things- it is warming and comforting.

With the blistery Winter storm upon us, and nuttyness of the holidays, make a batch now, enjoy some today and put the rest in the freezer for a quick, easy, healing, light meal. With permission from my mom, here is her super powered soup recipe with a few additions by me.

Chicken Soup Recipe

INGREDIENTS

• 1 chicken cut in 8, skin removed.  Make sure you get the back. For a more economical version you can ask your butcher for a couple of chicken carcasses. You may want some extra pieces of white meat with the bone for cutting up later and eating with the soup or using for sandwiches.
• 6  large carrots peeled and cut in ½ inch pieces
• 2  parsnips peeled and cut
• 1  onion cut in 4
• 1 bunch fresh dill
• 1 bunch fresh parsley
• 2 zucchinis sliced
• 1  whole garlic bulb-  cloves peeled
• 4 celery stalks, sliced in 1 inch pieces
• 2-3 leeks
• 1 Tbs  apple cider vinegar (optional- helps draw minerals out of the bones)
• 2 Tbs Coconut Oil (to help absorption of fat soluble vitamins and anti-microbial properties
• 2 inches, sliced ginger root (anti-inflammatory properties and warming)
• 8 cups of water or until pot is full
• Salt and pepper to taste.

Note: Amount of vegetables depends on how much you can fit in the pot. You can use as much as will fit.

DORECTIONS

• Put the chicken and/or bones in a pot covered in cold water and bring to a boil (this is to remove and cook away the blood and icky stuff). If using bones leftover for a roast chicken or turkey, you can skip this step.
• Pour out the water, rinse the chicken, clean the pot.
• Put chicken and everything else into the pot including about 8 cups of water, salt and pepper.
• Bring to a boil, lower heat to a simmer for at least 2 hours or up to 8. The longer you simmer the soup- the more concentrated the healing benefits. You want the soup to be gelatinous when it is cooled- this gelatin is very soothing to the digestive tract.
• Let it cool down and pour through strainer.
• Remove from strainer any chicken, carrots or other boiled veggies you wish to add back in to your soup
• Place in fridge over night to allow fat to settle on the top
• Skim fat off surface of soup with a spoon and paper towel
• Heat and serve.

Chicken soup is one of the most famous dishes in the world. It's known for its medicinal properties and can cure many illnesses. This chicken soup recipe has been a part of many cultures around the world for centuries, and it's still loved today. Check our other Soup Recipes too.Now that you know about this dish, you might want to try making it at home. Let us know in the comments below if you've tried out this recipe!

Chicken soup

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Ingredients

  

• 1 chicken cut in 8 skin removed.
• 6 large carrots peeled and cut in ½ inch pieces
• 2 parsnips peeled and cut
• 1 onion cut in 4
• 1 bunch fresh dill
• 1 bunch fresh parsley
• 2 zucchinis sliced
• 1 whole garlic bulb- cloves peeled
• 4 celery stalks sliced in 1 inch pieces
• 2-3 leeks
• 1 Tbs apple cider vinegar optional- helps draw minerals out of the bones
• 2 Tbs Coconut Oil (to help absorption of fat soluble vitamins and anti-microbial properties
• 2 inches sliced ginger root (anti-inflammatory properties and warming)
• 8 cups of water or until pot is full
• Salt and pepper to taste.

Instructions

 

• Put the chicken and/or bones in a pot covered in cold water and bring to a boil (this is to remove and cook away the blood and icky stuff). If using bones leftover for a roast chicken or turkey, you can skip this step.
• Pour out the water, rinse the chicken, clean the pot.
• Put chicken and everything else into the pot including about 8 cups of water, salt and pepper.
• Bring to a boil, lower heat to a simmer for at least 2 hours or up to 8. The longer you simmer the soup- the more concentrated the healing benefits. You want the soup to be gelatinous when it is cooled- this gelatin is very soothing to the digestive tract.
• Let it cool down and pour through strainer.
• Remove from strainer any chicken, carrots or other boiled veggies you wish to add back in to your soup
• Place in fridge over night to allow fat to settle on the top
• Skim fat off surface of soup with a spoon and paper towel
• Heat and serve.