Chicken soup isn’t just comfort food.
“The Science of Chicken Soup,” an article written by Tara Parker-Pope, reporting on several studies, explains why chicken soup has healing properties. This batch was especially delicious which, I think, was due to the addition of a sweet potato. I usually double the recipe and freeze* half so I can serve up a little comfort/ homemade medicine at a moment’s notice. Whether you’re cold, sick, or just sick of the cold, try a bowl-full. C’mon, it’s good for you!
Happy cooking, hon.
1 large chicken, approx. 4 to 5 pounds or 2 smaller chickens, approx. 2 pounds each. I served these chickens for dinner and saved the carcasses for soup. I created a cheese cloth bag by wrapping each chicken in cheese cloth and tying the top closed with kitchen twine, leaving enough cloth on top so it would drape a little over the edge of the pot.
1 large onion, peeled
2 cup stalks celery
5 carrots, quartered
1 sweet potato, peeled
2 garlic cloves
2 to 3 quarts of cold water, depending on the size of your soup pot
chicken bouillon cubes that are the correct ratio for the amount of water you are using
1 teaspoon salt, or to taste
1 teaspoon seasoned salt
1. Prepare chicken carcasses by creating cheese cloth bags and tying shut. Place in soup pot.
2. Add crushed bouillon cubes to water and stir. Pour bouillon water to pot and stir.
3. Create another cheese cloth bag for all the vegetables except the carrots. Place in soup pot.
4. Add carrots and spices to pot.
5. Cover pot and bring mixture to a boil.
6. Lower heat to simmer and cook for approximately 1 1/2 to 2 hours.
7. Removed chicken and vegetable bags, letting the liquid drain from bags before discarding.
8. Serve soup with carrots.
Yield: 6 to 8 servings.
*Freezing: Portion off the amount you want to freeze in a freezer-safe container, making sure not to fill to the top. (Liquid expands when it freezes). It’ll stay good in the freezer for months.