One of my favorite soups growing up & I think for all of us is good ol’ Chicken Soup!
The sky is the limit here: I suggest if using the base stock as above about 2 quarts of broth & about 1/2 lb of whole skinless chicken thighs but whatever you prefer. Dark Chicken meat does not dry out and is stronger in flavor. Then, cut about two carrots in either cubes or circles, maybe one celery, and half an onion either cubed or in half-moon slices. I would say cook until the vegetables are al-dente tender not mushy and the chicken is cooked through about 10 minutes. Sometimes, I fish out the chicken to let the vegetables continue cooking. Once ready, I let the soup cool and you may either cube or shred the chicken as you prefer. In separate pan you can either make a cup of rice to two cups of water and cook about 20 minutes, or you may use orzo, egg noodles, or thin noodles. And my favorite , is to make little red potatoes and boil them until afain al-dente and cube. And often I add for serving sliced red cherry tomatoes. But the point is please cook separately and don’t add until serving that’s the big tip!!! Otherwise, especially rice will absorb all the broth! I had that happen the first time I ever made chicken soup…..I woke up the next morning and opened the container and the only thing left was the rice and vegetables!!!
In terms of garnish again this is up to you…..I suggest chopped flat parsley, (please wash well and pat dry being sure all the sand is out !!!! Who wants to bite into a piece of sand not fun!! My favorite and many of my clients and friends, is to finely chop fresh Thyme which is a beautiful addition to sprinkle in the bowl and serve.
So you see anyone can make a home-made Chicken Soup to enjoy on these cold winter days and it sure beats Campbell Soup!!!
