The smell of chicken soup emanating throughout the house brings back so many fond memories. My mom was the best chicken soup maker, and I think she would be impressed with my version of chicken soup. One of the important building blocks to a good soup is good quality chicken and olive oil. The ingredients that you put in your soup will largely depend on what your family likes. Some suggestions are: carrots, celery, parsnips, dill, white onion, baby spinach, sweet corn, and in the colder months maybe Yukon potatoes. The base of your soup will be a good chicken broth. I tend to buy store bought broth because it’s easier. I like Swanson Chicken Broth, but I don’t buy the less sodium version because it will affect the taste of the soup. Here are the directions for making really delicious chicken soup to warm your families’ heart and soul….Yummy!
Start with baking two large pieces of split chicken breasts on the bone with the skin on for about 30-40 minutes in a 420 degree oven. Cook uncovered for 30 minutes then let it cook uncovered for an additional 10 minutes. Cut through it and the juices must run clear and all the white meat will be white then you know it’s done. You can follow my directions for Rosemary Roasted Chicken However, if you are pressed for time buy a rotisserie chicken and the taste will be just as good!
While your chicken is in the oven, you can prepare the base of your soup. Start by using a medium to large size pot and drizzle some olive oil in the bottom. Dice up one medium to large size white or Vidalia onion, and saute until translucent. While this is cooking, wash and peel three large carrots and four celery stalks. Dry these and dice them into tiny bite size pieces, and add to the pot with a little more olive oil and sea salt, and let these cook about 20 minutes. You’ll want to stir this continuously and be sure they do not brown, it will change the taste of your soup.
By now, the chicken is done. Using a clean cutting board, dice up the chicken, and set it aside. I take the skin off and leave it for my girls who love crunchy skin! Be sure you go through the meat carefully with your hands to get rid of all the bones.
After the carrots and celery become tender, add two containers of chicken broth to your soup. Then, add the diced up chicken, baby spinach, sweet corn, chopped dill, and a drizzle of olive oil to the pot. This is what my family likes. It’s a really nice combination and very nourishing and packed with vitamins! As it simmers, your soup will look like this.
After your soup has simmered about one hour or so, or until all the veggies are tender, you can add noodles right into the pot or you can eat it just like this! The starch from the noodles will make the broth thick and will also soak up the broth. Let the noodles cook about 20 minutes. I like Manischewitz Noodles If you prefer more broth in your soup, cook the noodles separately and add to each bowl as needed. This soup has an amazing flavor. I promise your family will love it!