Delicious, nutritious chicken soup begins with chicken stock made from bones, as I wrote about in Part 1. I hope some of you have had the opportunity to try your hand at it. And if not yet I hope someday soon you’ll give it a whirl.
2 T coconut oil
1 large onion diced
3 carrots diced (approximately 1 1/2 cups)
3 stalks celery diced (approximately 1 1/2 cups)
3 cloves garlic diced
1/4 tsp pepper
1/2 tsp thyme
1 T dry mustard
1 tsp paprika
1 1/2 tsp salt, more or less depending on how much salt was added to the stock originally
1 tsp parsley
1/2 tsp sage
1 bay leaf
8 cups chicken stock
1 1/2 cups cooked chicken
Saute the onions, carrots, celery, and garlic in the coconut oil until they are soft and mostly cooked through.
Add the pepper, thyme, dry mustard, paprika, salt, parsley, and sage, and saute for several additional minutes.
Add the chicken stock and bay leaf and simmer for about 30 – 45 minutes. Just before serving add the cooked chicken and as an option, add cooked rice or noodles.
|Notice the “pieces” of gelled stock spooned into the stockpot with the sauteed vegetables and seasonings.|
As you can see making chicken soup isn’t time intensive at all. By sauteeing the vegetables before adding them to the stock the overall cooking time is reduced.
Imagine, homemade chicken soup made with your homemade chicken stock and fresh vegetables and on the table in no time at all.
I wish you could taste the deliciousness, or at least smell it! In fact, the UPS man delivered a package when I was making the soup … As he handed me the box he inhaled deeply and remarked on how wonderful my house smelled. I am pretty sure he was wishing he could stay for dinner!
I hope you’re encouraged to try making homemade chicken soup soon! Your entire family will fall down at your feet in worship….well, maybe not worship, but I am definitely sure their estimation of your culinary genius will increase markedly!