Chicken Soup

February 27, 2019

Growing up, I could always count on my mom to make the best Chicken Noodle soup out there.  No Lipton’s from a package for me.  I would walk in after school and the heavenly smell of the soup would waft into the foyer to greet me.  The chicken would be boiled for hours to create an excellent bone broth.  She would add a spice ball filled with ginger, star anise and peppercorns and let that simmer with onions and parsley added in.  She kept things simple, no added carrots or celery.  We always added egg noodles to our soup but were able to add our own amount as it was served on the side.

I started making this soup when my oldest was born and I was trying to get away from all things dairy and soy, as she was quite intolerant of both, and I was trying to keep breastfeeding.  I kept the broth the same but over the years have started adding in carrots and celery so that the kids get more veggies.

Chicken Soup

Ingredients

  • 3-4lb chicken (I buy organic whenever I can)
  • 10-12 cups water
  • 2tsp salt
  • 1 small onion- chopped
  • 4 medium carrots chopped or diced
  • 4 stalks celery chopped or diced
  • 1 bay leaf
  • 1 sprig of parsley
  • 1 tsp peppercorn
  • 2 sections or pieces of star anise
  • 2 pieces of dried ginger

Instructions

  • Fill a large stock pot with water.
  • Section the chicken into pieces and add to the stockpot.
  • Put peppercorns, star anise and ginger into a spice ball or tea ball and hang on inside of stock pot so that it will be immersed in the water.
  • Add bay leaf.
  • Bring to boil and continue to boil for at least 3 hours. Skim the foam off the top occasionally.
  • After 3 hours, take out chicken pieces and separate the meat from the bone.
  • Add the meat back into the pot.
  • Add the onion, carrots, celery and chopped up parsley and cook for another hour. You can serve as is or add rice, noodles or even zoodles if you want.

Enjoy!

About the Author

Darilyn Derco

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Winnipeg

Work in progress

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