The semester’s finally over, it’s 81 degrees out, and I’m thinking about making chicken soup.
No, I don’t have a cold. I just love this soup that much.
I still can’t believe I went from saying “I don’t like soup” just a few years ago, to craving it multiple times a year. That’s the power of discovering a recipe you love, and this one I adapted from two separate recipes to create my Favorite Chicken Soup.
The secret? Ground thyme, turmeric, and that oh-so-essential bay leaf. My mouth is watering just thinking about it!
My Favorite Chicken Soup
- 1 Tablespoon vegetable oil
- 1 large onion, chopped
- 3lb chicken, cut into parts
- 8 cups water
- 1 bay leaf
- 1 teaspoon table salt
- freshly ground black better
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground thyme
- 1-2 carrots, diced
- 1-2 stalks of celery, diced,
- 3 ounces dry noodles (my current favorite are gemelli)
- Add oil to a large, heavy pot and sauté onions for 4 minutes.
- Add chicken pieces to the pot and brown on both sides for about 10 minutes.
- Add water, bay leaf, salt, and some ground pepper, and bring to a boil.
- Simmer for 20 minutes, partly covered.
- Transfer chicken to a plate and allow to cool before shredding chicken off the bones. (Optional: add bones back to broth and simmer for 45 minutes before removing them)
- Using a fine mesh strainer over a bowl, strain your broth.
- Clean the original pot before adding the broth back to the pot and bringing to a simmer.
- Add chopped vegetables and spices and simmer for 10 minutes.
- Add noodles and cook according to package directions.
- Add chicken (as much as you like; I like my chicken soup protein-rich and so add nearly all of it back) and simmer for 10 minutes.
- Ladle into soup bowls and enjoy any time of year.