At our home we are officially wrapping up week 2 being back to school and already 2 out of 4 of u have gotten the cold. This homemade chicken soup was exactly what we needed to give our bodies and mind exactly what it needed.
Plus making homemade soup is actually a lot easier to make that you might think. I love the smell of it cooking in my kitchen, something about it just makes it feel like home.
Ingredients you will need
- Butter- to sauté the vegetables
- Carrots – filled with vitamin A, this vitamin apparently helps to signal the brain to develop more blood vessels which in turn helps to fight off infections.
- Celery- is a pathogen killer including flu virus. It has a vitamin c that does not need to be broken down and works instantly to strengthen your immune system.
- Onion- onions have been used forever in home remedies to fight off cold and soar throats.
- Ginger – ginger has been known for a while to help calm nausea but did you know it can also be used as an anti-inflammatory?
- Garlic – has been known to fight off cold infections, must be why I want garlic fingers when I’m sick.
- Chicken – nothing wrong with some protein to help build up our strength. This can be a pr roasted chicken from the grocery store or leftovers from another night. Make it simple for yourself and do what works best.
- Chicken broth – filled with flavor and hydration
- Onions – stems and all
- Parsley – I used dried especially since it will be re hydrated in the broth but if you have fresh on hand please use that instead. You may wish to use less if you do.
- Poultry seasoning – give the flavor of the soup that delicious thanksgiving dinner kind of taste.
- Rosemary – everyone has a love hate relationship with this spice. if your not a fan please don’t use what you don’t like.
- Thyme – Take some “thyme” for you … ugh was that too corny? hey laughter is the best medicine weather your laughing with me or at me, its ok with me.
- Bay leaves – allowing these to simmer and infuse your broth is a taste you will never go without
- salt and pepper – always season to taste.
How to make Homemade Chicken Soup
1. Prepare your Ingredients
shredded the chicken off the bone of a fully cooked roasted chicken. You can definitely use a pre cooked chicken from the grocery store, that is what I used and sometimes its actually cheaper. if you have leftover chicken from last nights dinner or bake some chicken from scratch. if you do choose to cook some fresh chicken do not forget to season it before you bake it. Use some of the seasoning listed for the soup if you’re not sure what you should use or use any of your go to seasonings you usually use for baking chicken.
Peel and dice one large onion, clean and cut the celery into small pieces then peel and slice the carrots into ¼” slices.
Peel and finely grate the ginger and garlic. for these two you can defiantly use fresh or dried, I used fresh for both. The garlic I use is from a jar of pre minced garlic in oil, it makes things super easy when cooking, The ginger I used was fresh, it grates super easy and has an awesome taste. If you don’t have a chance to run out but have dried or powder on hand that will work also.
2. Sauté
Place a large deep pot on the stove over medium heat, and melt the butter. For making soups and stews I like to use my cast iron Dutch oven pot, it holds the heat well and distributes it evenly.
Add onions and celery to the butter and sauté until the onions begin to turn slightly translucent.
Add the carrots, salt, and pepper, then cover, continue to cook covered to bring out some of the moisture, and soften the vegetables slightly. Remembering to stir occasionally.
3. Add spices
Spoon in the ginger and the garlic stir and sauté slightly until the aromas start to fill the room. do not cook so much that the garlic will burn.
Turn down the temperature of the burner to a mid to low simmer and pout in the chicken broth. I use the cartons of broth purchased from the grocery store, I find it to be easier and when it goes on sale I buy a few to always have on hand. chicken broth or any broth for that matter is a great way to add flavor to just about any dish you cook.
4. Add chicken
Stir and cover allowing the ingredients to simmer for a few minutes before adding your shredded chicken. Make sure you remove the skin and bones from the chicken, leaving any on will make the broth have an oily film on top of it.
5. Simmer
Turn the temperature down to low then add seasonings and bay leaves, stir and cover. Let simmer for 20-25 minutes. If your broth starts to boil turn the heat down or off entirely. If you let it boil the chicken will get tough and you will loose a lot of the broth.
6. Season
Taste the broth and season with salt and pepper if desired. always taste your food before adding any seasoning especially salt.
Serve warm or allow to cool and store in air-tight containers in the fridge for up to 1 week.
Homemade Chicken Soup
Equipment
- 1 large pot
Ingredients
- 2 tbsp butter
- 3-4 large carrots
- 2-3 stalks of celery
- 1 large onion
- 1½ tbsp ground ginger
- 2 tbsp minced garlic
- 1 whole roasted chicken
- 7 cups chicken broth
- 2 green onions
- 2 tsp dried parsley
- 1 tsp poultry seasoning
- 1 tsp rosemary
- ½ tsp thyme
- 2 bay leaves
- salt and pepper to taste
Instructions
- shredded the chicken off the bone of a fully cooked roasted chicken.1 whole roasted chicken
- peel and dice one large onion, clean and cut the celery into small pieces then peel and slice the carrots into ¼" slices.2-3 stalks of celery, 1 large onion, 3-4 large carrots
- peel and finely grate the ginger and garlic.1½ tbsp ground ginger, 2 tbsp minced garlic
- place a large deep pot on the stove over medium heat, and melt the butter.2 tbsp butter
- add onions and celery to the butter and sauté until the onions begin to turn slightly translucent.
- add the carrots, salt, and pepper, then cover, continue to cook covered to bring out some of the moisture, and soften the vegetables slightly. Remembering to stir occasionally.
- spoon in the ginger and the garlic stir and sauté slightly until the aromas start to fill the room. do not cook so much that the garlic will burn.
- turn down the temperature of the burner to a mid to low simmer and pour in the chicken broth and add the chopped green onions.7 cups chicken broth, 2 green onions
- stir and cover allowing the ingredients to simmer for a few minutes before adding your shredded chicken.1 whole roasted chicken
- turn the temperature down to low then add seasonings and bay leaves, stir and cover. Let simmer for 20-25 minutes. If your broth starts to boil turn the heat down or off entirely.2 tsp dried parsley, 1 tsp poultry seasoning, 1 tsp rosemary, ½ tsp thyme, 2 bay leaves
- taste the broth and season with salt and pepper if desired.salt and pepper
- serve warm or allow to cool and store in air-tight containers in the fridge for up to 1 week.
