Recently I posted a recipe for making chicken stock intending to share a delicious chicken soup recipe. Today, as temperatures plummet again, I’m going to do just that. This particular method was shared by a local naturopathic doctor (ND) although most chicken soup recipes are similar and easily adjusted to personal preference.
Chicken soup is so satisfying on many different levels! It raises the spirit, it’s a wonderful comfort food, helpful when suffering from a cold or stuffiness, etc. When made with the best of ingredients it’s nourishing and so good for us.
I always begin with homemade stock. There is absolutely no comparison in terms of flavor, smell, and available nutrition, not to mention an absence of poor quality salt (too much sodium with none of the health benefits of salt with essential minerals) and many preservatives. It’s filled with minerals our bodies need in order to digest our food and work properly in general. It’s also very inexpensive to make!
Vegetables should be of the highest quality you can afford, hopefully organic. Using Redmond Real Salt or Celtic Sea Salt adds additional flavor along with those minerals I mentioned. Turkey can easily be substituted for the chicken, especially when there is leftover turkey from Thanksgiving or Christmas celebrations.
Turnips are nice to use in place of potatoes because they don’t fall apart as potatoes tend to do. Be aware that the flavor could be much stronger however. Experiment to see if you like them or would like them in combination with potatoes.
Herbamare is a seasoning sold commercially and can be ordered online from Amazon and is available in some stores. I have a homemade version that I’ll be sharing. Until you have some, season with any spice that goes nicely with chicken such as parsley, a bit of rosemary or thyme, bay leaf or just add some poultry or Italian seasoning, whatever you like. Add small amounts at a time to avoid over seasoning.
What is your favorite way to make chicken soup?
- 4 quarts chicken stock (more or less depending on personal preference)
- 2 cups or more cooked diced chicken or turkey
- 1 1/2 cups of each of the following vegetables: carrots, celery, fresh or frozen green beans, turnips or potatoes, onions
- Fresh or frozen spinach
- 1 1/2 t – 1 T Redmonds Real Salt
- 1 1/2 t – 1 T Herbamare or seasoning of choice
- Brown Rice optional
- Place stock, vegetables except spinach, salt and Herbamare in a stock pot and bring to a boil.
- Reduce to simmer and cook until vegetables are tender – about 30 minutes to an hour.
- About 10 minutes before serving add chicken and spinach.
- Brown rice may be added at that time as well.