|Ladle Full of Love and Comfort|
Recipe inspired by Mom
If it’s a cold, rainy night in Santa Cruz, or if your husband is recovering from gum surgery, or if you feel a bit under the weather yourself, a big pot of chicken soup is a good bet. If all three of those circumstances occur at once—welcome to my week—it’s almost inevitable. Unlike vegetarian soups, which typically require pre-sautéing of vegetables to bring out flavor, chicken makes plenty of yummy juice when simply thrown into a pot with some water and a few seasonings. This simple preparation is a boon to the ailing cook, and even the Mayo Clinic agrees that chicken soup can help a body with cold symptoms feel better quicker.
|Food for Nurturing|
|Variation: Use Leftover Baked Chicken & Stew 1 Hour|
Leave us a comment if you have a chicken soup recipe that you love!
Makes about 8 quarts
Note: this recipe can be cut in half
1 free-range organic chicken, about 2 lbs.
6 medium/small yellow potatoes
5 large carrots
6 large ribs celery
2 small onions or 1 medium leek
Powdered or cube bouillon (chicken or veggie)
1 – 1½ tbsp. Bragg’s Liquid Aminos
20 small fresh sage leaves (see substitute herbs above)
½ tsp. dried thyme (see substitute herbs above)
1 small bunch chard or spinach, coarsely chopped
½ cup Italian parsley leaves
Remove fat and most of the skin from the chicken. Place in bottom of 10-quart pot.
Dice or thickly slice potatoes. Cut carrots into thick slices. Coarsely chop or slice celery. Quarter onions, or halve leek lengthwise and cut into thick slices. Add these veggies to the pot on top of the chicken.
Add water to the pot to cover the chicken and veggies, about 3 – 4 quarts. Add enough instant bouillon to make 8 cups of broth. This will season the broth slightly while allowing chicken and veggie juices to contribute their flavor. Add 1 tbsp. Bragg’s Liquid Aminos. Add sage and thyme.
Bring to boil over medium high heat. Simmer, covered, for 1½ hours, until meat comes off the bones easily (if you’re in a hurry you can try it at 1 hour, though flavor will be less developed). Remove pot from heat, and remove chicken from pot with tongs, being careful to drain out super-hot liquid from interior to avoid burns. Set chicken on plate to cool.
Add chard or spinach, along with parsley leaves, to pot. Bring to boil and simmer until greens (leaves and stems) are tender. Chard will take about 15 – 20 minutes, depending upon stem size. Spinach will take about 10 minutes.
Meanwhile, remove skin and bones from chicken as it cools. When greens are done, add chicken back to pot. Stir and taste. Adjust flavoring with a bit more Bragg’s Liquid Aminos as needed.
|Veggies for Half Recipe Variation|