With Love, Chicken Soup
“Food feeds both the body and soul-there are clear reasons to eat a balanced diet, but there are also reasons you cling to your mom’s secret chicken noodle soup recipe when you are sick.” -Michael Mina American Chef
It is healing, it is comfort, it is warm, and it is versatile. With the weather changing and finding ourselves in the middle of Fall, I love to have this several times throughout the season and especially into the Winter months. While my recipe below calls for a boiled hen, you can save time by picking up a rotisserie chicken and using it, or using chicken breasts. I prefer the whole hen for it’s richness and the bone broth benefits. The key is in the cayenne. I’m not sure why I started placing it in my soup, but I did and it worked. Like literal magic, so it has always been the secret ingredient until now. No more a secret. I hope you enjoy not just eating this, but enjoying making it as much as I do.
Feel free to use whatever pasta of your choice or rice, or nothing at all. To make it gluten free, just use rice, or a gluten-free pasta.
- 1 whole hen
- a bunch of carrots (diced)
- 1 large onion (diced)
- 6 celery stalks with the leafy greens included (diced)
- 4 garlic cloves (minced)
- 2 cans diced tomatoes
- pepper to taste
- salt to taste
- extra broth may be needed
- **few dashes of cayenne pepper**
- pasta or rice of choice
- Boil whole hen in plenty of water until done and remove from broth and debone.
- Add all of the veggies and canned tomatoes to the broth along with shredded chicken and return to boil.
- If needed, extra broth can be added. *suggested low-sodium
- Add seasonings as needed,
- Boil for at least an hour on low-medium heat while monitoring the flavor and water level.
- TIP-serve with pasta or rice when ready to plate. Do not mix together to prevent the pasta/rice from soaking up all of the broth.
- QUICK METHOD: Use chicken breast or rotisserie chicken and broth instead of whole hen.