There is something about soup that I equate with cooler temperatures or not feeling well. I recently had a need for some comfort food, and I decided to whip up a batch of chicken soup. You can make this with or without noodles. I tend to make it without, and just add them, if I crave them, when I heat up the soup.
If you are in a real hurry, you can use left over chicken, and just cook the stock with veggies, herbs and some bouillon paste, however this is so easy to make, I tend not to use the short cuts.
Start out by sautéing the onion in olive or coconut oil in a heavy casserole pot until the onion is caramelized. Be patient. Do not rush this step as it gives the onions such a lovely sweet flavor. You can add a little butter if you like, but it is not necessary. Once the onions are nearly done, add the garlic. Once the carrots are a nice golden color, add the carrots herbs, top with the chicken breasts, freshly cracked black pepper, and pour the water over the mix until it just covers the chicken breasts.
Given that the chicken is the star of the show here, I use the best chicken I can afford, and cook it on the bone as this adds to the taste and nutrition of the soup. I do remove the skin and any noticeable fat from the chicken before placing it in the pot.
I simmer the soup for about 30-40 minutes, until the chicken is cooked through but not dry. Check the veggies at this point, if they are not cooked, simply remove the chicken breasts, and continue to cook. If I have to remove the chicken, I tend to remove the meat from the chicken and put the bones back in, but if you cut the veggies uniformly, then they should be done. Now you will notice that there is no celery in my soup. If you like celery, by all means, add that at the same time as the carrot and ensure it is slightly larger than the carrot pieces. My husband really dislikes celery, so I leave it out. The soup is also nice with savoy cabbage or curly kale in it as well. If I feel I need more veg, I usually add them when I heat up the soup after I add the noodles.
When the soup is done, remove the chicken breasts, shred the chicken off the bone and set to one side. At this point I typically have to set some aside for the not so patient cats. I typically have a buddy or two in the kitchen the entire time I am cooking and by this time I have to give up the goods or get yelled at.
I tend to taste the broth at this point and season to taste. When I made the soup this time, I needed something with no heat, so I just added a teaspoon of sea salt at this point and left it at that. When I heated it up the next day, I added sriracha and soy sauce to give it a bit of a kick.
Once you have shredded the chicken, pop it back into the broth, and either add the noodles at this point, and cook until done, or just serve as is. This is a great soup to cater to anyone who is avoiding gluten, eating clean, or just doesn’t feel well. It is healthy and nourishing. I remember when I was poorly as a child eating chicken soup with a peanut butter and jelly sandwich. Please tell me I wasn’t the only one who ate this? It always seemed to do the trick.
Hope you enjoy as much as I did!