Chicken soup dating soul

I even use a couple of bay leaves and a couple of peppercorns during the cooking process.

Bring the liquid to a boil then turn the heat down and simmer.

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I use a lid on my soup to keep evaporation to a minimim though I "vent" the lid with a wooden spoon during cooking (kind of props up the lid) so that it isn't completely sealed shut... Boullion is OK but not necessary if you have the appropriate blend of chicken veggies and herbs. Never cook noodles in the broth - always in a separate pot because the starch will ruin your soup. This was the first time making Chicken Soup from scratch and I was surprized at how simple it was.

The warmth and comfort that I feel when I sit down on my couch to eat a bowl of this flavorful aromatic soup is most likely connected to my mom caring for me as a child when I was sick.

Don't chop chicken parts in small parts: these will surface in water and make for hard skimming. Boil first the meat (16 cups of water) on medium heat: start with cold water for tastier soup or with warm water for tastier meat. Skim often and add a spoon of cold water to make up for loss. My son has a cold and this soup really hit the spot with him even in 110 degree weather! I put half in individual containers in our freezer and my son who wants soup every day will be set for at least a few days!

Bring fast to a boil then simmer for more than 3 hours. I had always cut them up in small pieces and then when I would drain the broth it was messy to try to retrieve the cut up veggies to put them back in the broth. When I drain the broth I place a paper towel in the sieve. I then added some frozen vegetable soup cut veggies (celery peas onion potatoes okra etc.) and ditalini pasta.

Your basic chicken soup recipe found in most general cook books. I appreciated the hint to cut the carrots celery and onions in half. I do not like to add the noodles directly to the pot of soup because the noodles will aborb too much of the broth. I followed the instructions and let it cook took the chicken off the bone and returned everything to the pot after I cut up the veggies.

I had always cut them up in small pieces and then when I would drain the broth it was messy to try to retrieve the cut up veggies to put them back in the broth. When I drain the broth I place a paper towel in the sieve. I then added some frozen vegetable soup cut veggies (celery peas onion potatoes okra etc.) and ditalini pasta.

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