Winter means cold season, and there’s no better way to beat a nasty cold, than with homemade chicken soup.
When I was little and sick, the first thing my mom would do is cook up a pot of soup. She would always tell me “drink the broth Katie!”
Of course I never understood why a pot of soup would turn up everytime I was under the weather. But now I get it. When there’s the first sign of a cold in our home, there’s that pot of soup ☺️. It always smells so good cooking on the stove, and brings back memories 💓
Heres what you need:
2-32 oz cartons of chicken broth
3 bay leaves
1 medium onion diced
3 stalks celery chopped
3 medium carrots chopped
2 tbsp evoo
1 whole chicken 3-4 lbs
1 chicken bouillon cube
1 tsp fresh cracked pepper
1 tsp salt
1 tbsp herbs de Provence (optional)
- You want the heat on medium/low under your pot. Drizzle in your evoo.
- next you add your veggies, and give them a stir.
- Season them with the salt, pepper, and herbs.
- Once your veggies start to soften,(10 minutes) toss in the bay leaves, broth and bouillon cube.
- Remove your chicken from its packaging and rinse. Make sure you take out everything thats inside.
- Place your chicken into the pot, And bring the heat to a boil.
- Stir and turn the heat down low.
- Cover and simmer for a couple hours. Once the chicken is cooked, you can carefully remove it. Taking it out can cause it to fall apart, so it’s best if you grab it from the top and bottom. Transfer it to a plate and let it cool.
- Be sure to taste your soup to make sure it’s salty enough.
- once the chicken has cooled, you can start to pick it from the bone and put it back into the pot with the broth.
- If your adding pasta to your soup, you can cook it now, then add it to the pot.
This is best served up in a big bowl with some saltine crackers.
Dont forget to drink the broth! 😉😉