As the March temperatures stay wintery and we look forward to Spring, let’s have one more month of soup! Soup can be made any time, but right now we need something to help us warm our bodies and heal our brains. Making soup yourself can be therapeutic, and this easy recipe will make you look and feel like a pro! The garlic and bay leaf, in this Chicken Soup recipe, add a richness of flavor you can’t get from canned soup. Not only is it great for your taste buds, but the protein and vegetables also boost healing after a brain injury.
- 5 lbs. chicken whole
- 4 carrots peeled and sliced
- 4 stalks celery sliced
- 2-3 cloves garlic chopped or pressed
- 1 large onion chopped
- 1 bay leaf
- 1 tbsp. kosher salt
- 1 tbsp. black pepper ground
- 1 tbsp. italian seasoning
- 8 cups chicken broth recommend Swanson's
- 2 cups warm water as needed
- 1 parlsey for garnish
- Step 1:Clean chicken and remove some, but not all, fat. Place in a 2-quart soup pot. Add broth and water until the chicken is covered by 2 inches. Then add the bay leaf, garlic, salt and pepper.5 lbs. chicken, 2-3 cloves garlic, 1 bay leaf, 1 tbsp. kosher salt, 8 cups chicken broth, 2 cups warm water, 1 tbsp. black pepper
- Step 2Bring to a boil and then cook on medium-low until chicken is just about cooked through, about 1 hour (1 ½ hours if frozen).Remove chicken to a platter and allow to cool slightly, 15 to 20 minutes. During that time, add carrots, celery, and onion to the broth and cook for 20minutes.4 carrots, 4 stalks celery, 1 large onion
- Step 3Cut meat off the chicken bones, place meat back into the pot, and discard the bones. Cook over medium-low heat until heated through, about 5 minutes longer. Remove bay leaf before serving.