Ah springtime. For most people this is a wondrous time of shaking off winter inactivity. For me it is a time of headaches, sneezes, and fatigue. Yes my friends, I have allergies. Basically I tend to feel like I'm in the process of getting a cold for the entire season. Allergy medicine takes care of the sniffling and a lot of the sinus pressure, but not all of it. So regardless of what I do, I feel less than my best. Thankfully, feeling crappy is something that my mom did teach me to deal with. Oh yes, feeling under the weather means making chicken soup.
For me, chicken soup is the liquid embodiment of all good things. It's love and comfort in a bowl. I was a picky eater as a kid, so this is a very simple recipe, but damn it's good. You must start out with really good stock, either homemade or the kind from a carton. If you make your own stock I strongly recommend putting a green bell pepper in your stock. It adds something really lovely. Also, I don't tend to salt my stock - I find that this makes it easier to properly season finished dishes. If you use store bought stock I recommend Kitchen Basics.
Start your soup by putting about 32oz of stock in a big pot (I've got a big enameled cast iron soup pot) and heat on med-high. Add two chicken breasts. Ideally, I like using bone-in chicken because it adds more robust flavor (it's a must if you're using store bought stock). Then add 2-3 peeled russet potatoes, cut into chunks. Add a peeled and sliced carrot.
Take one medium sized onion, cut in half through the root end (the root end will keep it together). Peel the onion and put it in the soup (you will remove it before serving). If you didn't put a green pepper in your stock, add half a green pepper to the soup (you will remove it before serving).
Add 2-4 cloves of garlic, minced. The more garlic you add the more sinus clearing power the soup will have.If you like celery you can add a rib or two - I tend not to. Add about 2 tsps of herbs de provence (or some fresh thyme, rosemary, and savory).
Bring everything to a simmer, put the lid on the pot, turn the heat to low and walk away for about an hour. Check on the soup occasionally to see how the chicken is coming. When the chicken breasts are cooked remove them from the pot. Shred the chicken into bite-sized pieces and return to the pot. Discard any bones or skin.
Let the soup continue to simmer for 1/2-1 hour. When the potatoes are at your desired firmness the soup is ready. I tend to cook it until the potatoes fall apart when pierced with a fork. At this time remove the onion and green pepper, discard. Salt to taste. If I've used unsalted stock I usually add 1-2 tbs of kosher salt. Ladle into bowls and top with several turns of fresh ground black pepper (the more congested you are, the more pepper you should add). Enjoy.
For me, chicken soup is the liquid embodiment of all good things. It's love and comfort in a bowl. I was a picky eater as a kid, so this is a very simple recipe, but damn it's good. You must start out with really good stock, either homemade or the kind from a carton. If you make your own stock I strongly recommend putting a green bell pepper in your stock. It adds something really lovely. Also, I don't tend to salt my stock - I find that this makes it easier to properly season finished dishes. If you use store bought stock I recommend Kitchen Basics.
Start your soup by putting about 32oz of stock in a big pot (I've got a big enameled cast iron soup pot) and heat on med-high. Add two chicken breasts. Ideally, I like using bone-in chicken because it adds more robust flavor (it's a must if you're using store bought stock). Then add 2-3 peeled russet potatoes, cut into chunks. Add a peeled and sliced carrot.
Take one medium sized onion, cut in half through the root end (the root end will keep it together). Peel the onion and put it in the soup (you will remove it before serving). If you didn't put a green pepper in your stock, add half a green pepper to the soup (you will remove it before serving).
Add 2-4 cloves of garlic, minced. The more garlic you add the more sinus clearing power the soup will have.If you like celery you can add a rib or two - I tend not to. Add about 2 tsps of herbs de provence (or some fresh thyme, rosemary, and savory).
Bring everything to a simmer, put the lid on the pot, turn the heat to low and walk away for about an hour. Check on the soup occasionally to see how the chicken is coming. When the chicken breasts are cooked remove them from the pot. Shred the chicken into bite-sized pieces and return to the pot. Discard any bones or skin.
Let the soup continue to simmer for 1/2-1 hour. When the potatoes are at your desired firmness the soup is ready. I tend to cook it until the potatoes fall apart when pierced with a fork. At this time remove the onion and green pepper, discard. Salt to taste. If I've used unsalted stock I usually add 1-2 tbs of kosher salt. Ladle into bowls and top with several turns of fresh ground black pepper (the more congested you are, the more pepper you should add). Enjoy.
Mmmmmmm, yum! I made chicken soup last night, coincidentally, but it was more of a "hm, this is what I have in the fridge" kinda thing, so it lacked...well, it lacked onions. It was good, but it needed onions. I'll have to try adding a bell pepper to my stock. That sounds like a great idea!
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