SOMETHING COOKING IN THE KITCHEN!
And nothing smells better than homemade bread baking in the oven, or a pot of Mom’s stew or chili simmering on the stovetop Well, maybe apple pie or Thanksgiving turkey, which is not your everyday occurrence. Oh, but if it were....
The days are brisk now, leaves falling like raindrops and shades of fall color everywhere. It leaves our appetites craving for the taste of home cooking and comfort food. It’s time to share a recipe.
Homemade chicken soup, which they say is good for the soul, happens to be one of those comfort foods that have medicinal properties as well. The chicken broth soothes sore throats, loosens sinuses, provides vitamins and minerals (especially if bone broth is used) and eases anxiety and tension (in the same fashion as hot tea would). If garlic is added to the soup, there’s your natural antibiotic and immune system builder. If celery is added, there’s the diuretic that helps eliminate body toxins. If carrots are added, there’s more vitamins. If parsley or other herbs are added, all the more medicinal properties, according to the herb. Chicken meat itself is lean and full of protein power. We all need that, especially this time of year, or when our bodies are fighting colds and/or flu.
Chicken also has tryptophan, and I quote, ”Tryptophan is used by the body to make niacin, a B vitamin that is important for digestion, skin and nerves, and serotonin. Serotonin is a brain chemical that plays a large role in mood) and can help to create a feeling of well-being and relaxation. "When levels of serotonin are high, you're in a better mood, sleep better, and have a higher pain tolerance," says Elizabeth Somer, MA, RD, author of numerous nutrition books, including her latest, Eat Your Way to Happiness.”
All that said, here is Mom’s favorite chicken soup recipe, the simple one:
The quantity is not so important in cooking soups and stews, as the balance.
Some people like thick soups, some like watery, brothy soups. You can always add fillers. The trick is to taste as you go, and never add too much salt or seasonings at once until you taste test several times.
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Simmer on medium to medium high any amount of chicken meat, preferably with bone in, until it becomes tender. (You either want a small amount for a small one or two day only soup supply, or you want a stock pot super family size.) Continue to simmer for about 1 and 2 hours. Make sure the chicken is covered in water, and keep checking to make sure you have plenty of water. You may add a cube or two of chicken bouillon if desired. I like to.
Remove chicken meat/bones from the broth and let cool.
De-bone the chicken when cooled. (Freeze the chicken bones in a freezer zip lock bag to make bone broth at a later date.) I will post that information at a later date.
Chop the meat in bite size pieces and return to broth. Begin to simmer the broth. Add one or two cloves of chopped garlic, a stalk or two of celery and carrots if you prefer – depending on the amount of soup you are making. Add any herbs you like - parsley, rosemary, sweet basil, and marjoram. I sometimes use Poultry Seasoning – about ½ teaspoon. Continue to simmer and if it is too soupy for you, you can thicken it by mixing 1/3 cup of milk or cream to 2 tablespoons flour or cornstarch and slowly add into the soup. REMEMBER that you are going to cook noodles separately and also add them for the final touch, so leave plenty of soupy broth.
Add salt and pepper to taste. Be sure and taste test often. When all the veggies you have added are softened enough, it’s time to make the pasta. I like to use small noodles, but any kind will do. When they are finished and drained, you are ready to serve. I prefer not to mix the two together until it is time to serve the soup, so that the noodles don’t get too limp. However, if there are any leftovers, I do mix it together for a second meal.
Serve it with LOVE, oh and crackers!
~ Gwen of IRISH ACRES