Chicken Soup

I consider a good steaming bowl of chicken soup one of the best comfort foods out there. I love chicken soup any time of the year and for any meal of the day. My definition of a good chicken soup is one that is packed with flavor and herbs that clear up congestion in your body and soul. With every bite, take a deep breath of the steam wafting from your spoon. I sincerely hope this evokes feelings of wellness and happiness. That is what it does for me. 

Taste in Bloom Original Photo

Difficulty: Intermediate; Serves: 6; Total time: 2 hrs 30 mins

Adapted from *Food Network - Tyler Florence

Ingredients:

• 2 Tbsp extra-virgin olive oil
• one recipe Mirepoix
• 3 cloves garlic, minced
• 4 sprigs fresh thyme
• 1 bay leaf
• 1 recipe chicken stock (recipe below)
• shredded chicken from one whole cooked chicken
• salt, to taste
• freshly ground black pepper, to taste
• handful of fresh parsley, finely chopped
• 8 oz package egg noodles

Preparation: 

Heat the olive oil in a large stock pot over medium heat. Add the onion, carrots, celery, garlic, thyme and bay leaf. Cook until softened, about 6 minutes, stirring frequently. Pour in chicken stock and bring to a boil. Reduce to a simmer and stir in chicken pieces. Allow to heat through for a couple of minutes. Sprinkle with chopped parsley when ready to serve.

In a separate smaller saucepan, cook egg noodles according to package instructions. Serve separately from the soup. Noodles tend to soak up all of the soup broth if they are cooked in the soup.

Chicken Stock Recipe:

• 1 whole chicken, approximately 3 1/2 lbs (free-range preferred), rinsed, giblets discarded
• 2 carrots, coarsely chopped
• 3 stalks celery, coarsely chopped
• 2 white onions, quartered (no need to peel)
• 1 head of garlic, chopped in half (no need to peel)
• 1 turnip, ends removed, halved (no need to peel)
• 1/4 bunch fresh thyme
• 2 bay leaves
• up to 1 tsp whole black peppercorns

Preparation:

Place all ingredients in a large stockpot over medium heat. Cover with cold water (about 3 quarts). Slowly bring to a boil. 

Reduce heat to a simmer, partially cover with a lid and allow to simmer for 1 1/2 hours. Skim off any impurities that rise to the surface as necessary as the broth cooks. Also, if necessary, add water to make sure the chicken stays covered, careful not to add too much. (Note: I found I did not need to skim the broth, nor did I need to add any water as it cooked. It came out perfectly).

Carefully remove the chicken to a cutting board and allow to cool before handling. Shred the chicken off of the bone and discard the carcass.

Strain the broth through a fine sieve into another large stock pot and discard the vegetable solids. Use immediately or set the pot into a bath of ice water to cool before storing in the refrigerator. Use within 4 days or freeze for up to several months.