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Best chicken soup for healing
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Best healing chicken soup

flavorful soup made from scratch with right ingredients.
Course Dinner, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Servings 4 to 5 serving
Calories 130kcal

Ingredients

Chicken Stock

  • 1 3-4 lb Whole chicken
  • 1 medium Red onion chopped
  • 1-2 medium carrot
  • 1 stick/ rib celery
  • 5-6 cloves garlic
  • 1 inch Ginger piece crushed
  • 1/4 piece Red bell pepper
  • 1-2 sprigs Fresh herb : Rosemary
  • 4-5 cups Water (add more enough to cover the chicken if you have a bigger pot)
  • Salt to taste
  • 1 tsp black pepper freshly crushed
  • 1-2 sprigs Fresh herbs : Rosemary , thyme or mint

Chicken Soup

  • 2-3 tsp Olive oil
  • 3-4 cloves Garlic chopped
  • 1 inch piece Ginger chopped
  • 1-2 Carrot
  • 1/4 - 1/2 stick / rib Celery
  • 1/2 of 1 Red onion chopped
  • 1 handful Green Cabbage shredded
  • 2 cups Chicken stock
  • 1 cup Chicken pieces
  • 1/4 of 1 Red bell pepper

Flavoring : (Optional but strongly recommended )

  • ADD JUICE OF 1 LIME BEFORE SERVING or the following flavoring
  • 1 tbsp Rice vinegar
  • 1 tbsp Soy sauce dark

Instructions

To make chicken stock :

  • Wash and pat dry the chicken. Make portions as required and use the meat with bones (ribcage , neck and giblets) for the soup. The bone marrow is the important part here.
  • Add all the ingredients given in chicken stock section in a stock pot or dutch oven. Allow this to come to a rolling boil then reduce to simmer it covered for an hour or until the chicken pieces fall apart easily.Optional - (Press firmly on the chicken with the help of tongs and ladle in the soup pot itself so the bones break apart into large chunks)
    Note : Too much water will make the stock bland.
  • Remove the chicken and separate bones and skin from the chicken pieces with the help of fork and tongs. Discard the bones and skin.
  • Seive the liquid( chicken stock) with a wire mesh refrigerate and use when needed.
    Use the chicken pieces and veggies in the soup if too veggies have turned mushy then discar.(Also -Discard soggy veggies if looking for a clear soup)
  • 2 OPTIONS :- EITHER add all the chicken back into the stock after seiving and heat up and serve as is OR use half the stock + chicken + more veggies now and store half stock +chicken for LATER USE. Cook pasta or noodles separately and add when you are ready to use.

To make chicken soup :

  • Heat olive oil add garlic and ginger and sauce till the raw smell goes.Then add the onion chopped.Then goes carrot, celery sauce until onion is soft.
  • Add salt a cup or two of water bring this to a boil add 2 cups of chicken stock, cabbage and bell pepper. allow this to simmer for a minute.
  • Add the chicken pieces (only what you need) veggies from the stock(only if you are fine with mushy veggies) Add pepper powder if you need and also add some fresh herbs like rosemary thyme and mint. Bring it back to simmer and serve immediately with bread of your choice.
    Note : Cook pasta/ noodles separately and add to soup few minutes before serving else the soup will become very starchy and clouded
  • Use remaining chicken pieces in another recipe (refrigerate until then)
  • Garnish with a few drops of chili oil for the extra heat.
  • This recipe for stock and chicken yields about 4-5 servings with extra added veggies.

Video

Notes

Here veggies are added twice in the recipe to get crunchier vegetables to bite and the for the nutrients that might have been lost during the initial long cooking.
Adding vinegar and soy sauce cuts the fatty flavors and balances off the recipe.
Add pasta or noodles as per package instructions and cook to get some carb in the soup.