chickensoup

The Title pretty much sums up the reason behind this soup. Whenever I was sick, it was my mother who made it for me. She knew what would make me feel better, she knew what was best for me. Her soup was made with love, and you could taste it in every spoonful. It warmed you from the inside to the outside. That fogginess in your head would melt away, your stuffed nose would clear, and your scratchy throat would finally be soothed. It brought life back into a living corpse and still to this day it works its miracles.

I not only share this soup recipe with you because I know it works, but to also share something that makes memories.

Prep: 10-20 mins                                   Cook time: 2.5 hrs                                      Total time: 3 hrs

Ingredients:

1 whole soup chicken

6 carrots (Peeled)

Half a white onion

1 small bag of baby potatoes or 4 large potatoes

6 stalks of celery

2-3 cloves of garlic (minced)

1/2 tsp pepper

1 Pinch of salt

16-18 cups of water

1 Can of corn (OPTIONAL)

1 Can of peas (OPTIONAL)

Items you’ll need:

Soup pot

Glass bowl

Knife and cutting board

Stove or hot plate

Measuring cup

Measure spoon

Mixing spoon

Instructions:

You will need to fill the soup pot with 16-18 cups of water. Clean the chicken and place in pot, and turn stove on to start cooking the soup. Finely chop 1 stalk of celery, 1 carrot (skin carrot), half an onion, and 1 potato (scrub potato and leave on skin). Add the finely chopped ingredients to the water, along with minced garlic, salt and pepper. While the chicken is cooking chop the remaining celery, potatoes, and carrots into fair sized pieces. Stir soup and leave to boil for 1.5 hours or until chicken is cooked.

After 1.5 hours or the chicken is cooked, you will remove chicken from the pot and place in glass bowl. Once chicken is removed add the chopped vegetables to the boiling water and give them a stir. Set the timer for 1 hour.

Allow the chicken to cool before removing skin, bones and fat from the chicken. Only add the meat back to the soup when there is a 1/2 hour left to the soup. Stir and wait until timer goes.

Turn off the stove and remove from burner. Let the soup cool for 10 minutes before serving.

OPTIONAL:

Sometimes I add a can of peas and a can of corn to my soup. This gives the soup a sweet taste and adds more gumption to the soup. If you are going to add a can of peas or corn to the soup, I would suggest waiting for the timer to have 10 minutes remaining before adding them. This prevents them from becoming mushy.

Makes:

This makes around 6-7 bowls of soup and keeps in the fridge for 4-5 days. Freezes well and makes a great meals for when you don’t feel like booking.