How to Make Chicken Soup from Scratch
It really is so easy-you will never open a can again!
Chicken soup is not just good for the soul, it tastes great, too, and is so simple to make. Nothing tastes better on a cold winter day than a pot of steaming, freshly made soup. In fact, you can make a big pot of soup on Sunday, then have it to eat all week long. On busy days, add a sandwich or a loaf of crusty bread on the side, and you can call it a meal. A bowl of hearty chicken soup the is the nutritious, easy, and healthy answer to the age old question, "What's for dinner?"
When the pot of chicken soup gets low, add a bit more water and seasoning, some different shaped noodles or rice, and another meal option is born!
Making chicken soup is a great money saver, too. If you have already cooked a large chicken, you can stretch it for another meal by boiling the carcas in water with some consumme. Once the chicken soup is cooled, remove the chicken carefully. The bones will fall apart, so make sure you strain the soup. Then add cut up vegetables (see below) and simmer for one to two hours.
Here is a recipe for how to make chicken soup just like my Nana used to make. I created it, combining elements from some of my favorite cooks. My family just loves when a make a pot of chicken soup, especially when I make matzah balls to go along with it!
It Really is Good for You!
Fluids are our best defense against colds, as it helps to loosen congestion and it also prevents us from dehydrating. The last thing you need on top of a cold is to suffer from the effects of dehydration, which can cause hospitalization if too severe.
Many studies have shown that this favorite food, which is also known as "Jewish penicillin" truly does help you when you are down for the count with a terrible cold or flu. Using soup to fight off colds have been around for centuries, and today there is scientific evidence as to why this "cure" not only tastes good, but helps us to feel better.
Evidence that the soup’s anti-inflammatory properties may help prevent some of the bad effects of a cold was found by Dr. Stephen Rennard, a pulmonary expert at the University of Nebraska’s Medical Center. Using blood samples from volunteers, Dr. Rennard demonstrated how the soup prevented much of the movement of neutrophils, the white blood cell that defends our bodies against infections.
Chicken Soup Recipe
Large pot filled with water
1-2 large chicken legs, skin removed
4 heaping tablespoons Osem Chicken Consume (found in the Kosher food section or
International Food section of your supermarket)
1 tomato, kept whole
1 white turnip, peeled and left whole
1 medium sweet potato, peeled and cut into 4-8 chunks
1 large onion, quartered
baby carrots-add as many as you like
2 stalks of celery, diced
Salt and pepper to taste
Place all of the ingredients in the cooking pot. Get the mixture to boil, then lower the flame to a simmer.
Let the soup cook at least two hours. Remove the chicken, celery tops, turnip and tomato skin before eating. If you like, you can let the chicken cool, dice it up and then place it back into the pot.
To remove excess fat, place in the refrigerator overnight and then skim the top.
Once you learn how to make chicken soup like a Jewish grandmother, your family will want you to make it again and again.
Add Couscous to Your Soup
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