The Best Ever Healing Chicken Soup Food

HEALING HOMEMADE CHICKEN SOUP RECIPE

Steps:

• Heat a large dutch oven to medium high heat.
• Add grape seed oil and onion. Saute for 2-3 minutes, until the onions are translucent.
• Next, add in garlic cloves, fresh ginger, carrots, celery and turmeric. Saute for 3 minutes, stirring the entire time.
• Then add in lentils, stir to mix everything together and place the raw chicken breast on top of the veggies. Pour chicken broth over top and add in fresh thyme, rosemary, salt and pepper to taste.
• Cover and bring to a boil. Simmer for 10-15 minutes, until chicken in no longer pink.
• Once chicken is cooked, remove from from the pot. Shred using a fork and add chicken back to the pot along with torn kale.
• Simmer soup for another 5 minutes. Remove stems of thyme and rosemary from the soup. Finish with juice from one lemon.
• Serve.

HEALING CHICKEN SOUP

Steps:

• Add chicken to a large stock pot. Fill about 3/4 of the pot with filtered water. Bring to a boil
• Start to add in all the veggies and seasonings, except for the 5 carrots we are reserving for later. Use the peel of the reserved carrots as well as any vegetable scraps you might have in hand. Since all these vegetables will be later on removed from the stock, don't worry about what they look like. Our goal is to build a delicious and healing homemade chicken stock.
• Simmer on medium-low heat for 2-3 hours.
• Transfer chicken to a plate and pick through to remove bones, skins, and unwanted parts. Separate the meat from these unwanted parts as best as you can. The goal is to end up with a decent amount of clean chicken meat to be added back into the soup. Reserve meat.
• Using a slotted spoon remove all the vegetables. Once the solids are mostly removed pass the remaining broth through a sieve to collect all remaining solids.
• Transfer clean broth back to the pot and bring back to a simmer. Add the clean chicken meat and carrot slices. Cover and simmer for about 15 minutes or until the carrots are cooked.
• When done, add in fresh parsley and juice from lemon. Stir and serve.

THE BEST CHICKEN SOUP EVER

Steps:

• Place chicken in a large pot and cover with water. Place celery leaves in pot and bring to a boil, then reduce heat and simmer until chicken is cooked through, 30 to 40 minutes. Remove chicken from pot and place in a bowl until cool enough to handle.
• Meanwhile, strain the cooking liquid, discard the celery tops and place the cooking liquid in a large pot. Place celery, carrots, onion, bouillon, soup mix and chicken broth in the pot and let simmer. Season with thyme, poultry seasoning, basil, peppercorns, bay leaves and parsley.
• Bone chicken and cut up meat into bite-size pieces. Return meat to pot. Cook until vegetables are tender and flavors are well blended, up to 90 minutes.
• Stir pasta into pot and cook 10 to 15 minutes more, until noodles are al dente. Serve hot.

CHICKEN SOUP FROM SCRATCH

Steps:

• Place the chicken, celery, carrots, onions, parsnip (if using), parsley, peppercorns, bay leaves and salt in a large soup pot and cover with cold water by 1 inch.
• Bring to a boil over high heat, then immediately reduce the heat to very low. Adjust the heat until the soup is "smiling": barely moving on the surface, with an occasional bubble breaking through. Cook uncovered, until the chicken is very tender and falling off the bone, 1 to 1 1/2 hours.
• When cool enough to handle, use tongs to transfer chicken from the pot to a container. Taste the broth and continue to simmer it until it is concentrated and tasty. Strain broth through a fine sieve (or a colander lined with cheesecloth) into a separate container. Discard all the solids from the strainer (or reserve the vegetables, chill and serve with vinaigrette, if you wish).
• Refrigerate chicken pieces and broth separately for at least 8 hours (or up to 3 days), until a thick layer of yellow fat has risen to the top of the broth.
• When ready to finish the soup, use your fingers to separate chicken breast meat from bones and skin. Discard bones and skin. Use two forks to pull the breast meat apart into soft chunks, or use a knife and cut into bite-size pieces. (Reserve dark meat for another use.)
• Skim chicken fat from top of broth and set aside. Place 3 tablespoons of the fat in a soup pot with a lid. Add leeks, stir to coat, and heat over medium heat until leeks begin to fry. Then reduce the heat to a gentle sizzle and cook, stirring often, until slightly softened, about 3 minutes.
• Add carrots, sprinkle with salt, stir, and cover the pot. Cook until vegetables are just tender, about 5 minutes more. (Keep in mind that vegetables will continue to cook in the soup.) Do not brown.
• Pour broth into pot with vegetables and heat to a simmer. Add noodles and simmer until heated through, soft and plumped with chicken broth. Add the breast meat, then taste broth and add salt and pepper to taste. For best flavor, soup should have some golden droplets of fat on top; if needed, add more chicken fat one teaspoon at a time.
• Serve immediately, in a tureen or from the pot, sprinkling each serving with herbs.