Homemade Chicken Soup

Just when Mr. Groundhog predicted an early Spring, the weather decided to take a dip into the arctic zone here in Chicagoland.  Yesterday, it was a beautiful sunny day, but the temps were barely in the teens.  After Saturday morning swim lessons and errands we all came home and thawed out.  I had a whole chicken that needed some attention and peaked into the fridge to find that I had the right ingredients to make….soup!  I LOVE soup.  I not only love to eat soup, but I really love making it.  It is a slow process of tasting, adjusting, simmering, checking, and repeating until you have it just right.  My just right will never be the same as your just right, that’s what is so great about soup – your end product will always be uniquely yours.  

Check back later this week – I will outline how to make  homemade chicken stock, but if that is not something you want to do you can use a good quality store bought stock that will still give you great chicken soup.

Necessities:

1 tablespoon extra virgin olive oil

½  teaspoon sea salt (or to taste)

¼  teaspoon pepper (or to taste)

2 cups chopped carrots

2 cups chopped celery

½ cup chopped yellow onion

1-2 teaspoons chopped fresh thyme* (optional and only recommended if you are using store bought stock)

1 ½ – 2 cups chopped cooked chicken (I prefer chicken breast in my soup)

6 cups chicken stock (homemade or store bought)

2 cups cooked pasta of your choice (optional)

Method:

In a 5 or 6 quart pot over medium heat add in olive oil and carrots, celery & onion.  Season with salt and pepper and allow to sweat for 5 minutes.

Next add in the chicken stock and bring to a simmer for 10-15 minutes. Make sure to taste and adjust seasoning as necessary.  If using a store bought stock, you might want to add in a teaspoon or two of chopped fresh thyme.  When the vegetables just begin to soften, stir in the cooked chicken and simmer until warmed though.  If you are using pasta or noodles, make sure to cook them separately in salted water and then add into your soup just before serving.  This prevents the pasta from becoming too soggy and soaking up all of the stock.

It is as simple as that – your soup is done!  This is a warm and comforting meal that my whole family loves.