Mom’s Homemade Chicken Soup
Like clockwork, I’ve been hit with the common cold during Christmas Break. Bah humbug! Alright, alright …. I shouldn’t complain — really, this is the first I’ve been sick since last Christmas. There’s something about this time of year — the hustle and bustle of the holidays; being here, there and everywhere — it’s down right exhausting, and a blessing just the same.
There’s only one thing that comforts my soul when I’m taken out by the common cold — homemade chicken soup. Mom taught me to boil bones of leftover chicken and store chicken stock in the freezer for later use — it makes a perfect soup starter. God bless that woman! It’s so simple and cost effective — fill a large pot with water and leftover chicken bones, boil for two hours, strain the broth, discard the bones — BANG!! You’ve got yourself a beautiful, flavorful, healthful chicken stock — ready to make a natural cure for the common cold.
Makes 8 servings
10 cups chicken stock
3 lbs. boneless-skinless chicken breast
1 large bag of baby carrots, chopped
1 bag of celery hearts, chopped
1/2 head of green cabbage, chopped
1 yellow onion, chopped
1/4 cup fresh parsley, chopped
2 TBSP fresh thyme, chopped
Salt & pepper to taste (you’ll use more if you’re using a stock, less if you’re using a broth)
1) In a large soup pot, bring chicken stock to a boil over high heat.
2) Add remaining ingredients and reduce heat to a low boil for 20 minutes, or until chicken is cooked all the way through.
3) Turn heat off, remove chicken pieces to a cutting board. Shred chicken with 2 large forks. Return chicken to soup pot, stir and serve.
From my kitchen, to yours …. stay healthy and ENJOY!!