Treating the Flu with Homemade Chicken Soup

With schools canceling classes and off-the-chart hospital admissions all across the nation, Winter 2018 has been tough on families because of the flu. Sometimes bed rest and a good pot of soup are what the body needs most.

Here’s a recipe for flavorful chicken soup to help warm you up.

Chicken Soup


Homemade Chicken Soup

For the broth:

  • 1 whole chicken, rinsed
  • 2 carrots, peeled
  • 1 yellow onion, quartered
  • 3 stalks of celery
  • 1 jalapeno or serrano pepper
  • 4 sprigs of fresh parsley (optional)

For the soup:

  • Shredded chicken
  • 3 carrots, peeled and chopped
  • 1 small bag frozen peas or 1 can of peas, drained
  • 2 cups uncooked rice or one bag egg noodles
  • salt and pepper, to taste

To make the broth:

A soup is only as good as its broth.

Place carrots, onion, celery, pepper, and parsley in the bottom of a large saucepan or Dutch oven. Place the chicken on top of the vegetables and then cover the chicken with cold water. Bring to a boil, and then simmer covered for one hour. When the chicken is cooked through and tender, remove it to a large mixing bowl. When cool enough to handle, shred the chicken by hand into bite-size pieces.

To make the soup:

When the broth has cooled somewhat, using a strainer, transfer the broth to a large saucepan or Dutch oven, straining out the vegetables and small pieces of fat and meat. Bring the broth to a boil, and then add the carrots and shredded chicken and return to a boil. Add the peas and return to a boil. Slowly add rice or noodles, returning toboil. Turn down heat and simmer about 20 minutes, or until the rice or noodles are cooked through. Season with salt and pepper and serve.

 

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