March 21, 2025

Hello Foodie Friends

Although Spring is here it never fails, every changing of the seasons still bring colds and flu. Maybe it is because everyone goes running around thinking they don't need a jacket. Well I seem to have joined the club and trying not to spread it around here at the office. I made some chicken noodle soup last night and it was good just breathing it in for a few minutes.

I have the vitamin C, liquids and lots of rest thing going too so I'm hoping for a quick recovery. So fittingly I've decided to include a yummy homemade chicken soup recipe today that is good for warming the belly and always soothes the soul. You can also add some rice, noodles, or other small pasta shells at the end and just cook until tender. Nothing beats it for comfort food.

Enjoy!
Marzee
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HOMEMADE CHICKEN SOUP

INGREDIENTS:
1 tablespoons olive oil
1 large carrot, peeled and sliced
1 whole chicken, breasts removed and reserved
1 celery stalk, sliced
2 onions, diced 1/2 teaspoon dried thyme
2 quarts boiling water 1/4 cup minced fresh parsley leaves
Salt Ground pepper
2 bay leaves

DIRECTIONS:
Heat the oil in a large heavy-bottomed pot and saute the breasts until they are light brown, about 5 minutes. Remove the breasts and set aside. Add the onions and saute until translucent, approximately 4 to 5 minutes. Remove and set aside. Cut up the remaining parts of the chicken (not the breasts) into small pieces to allow them to release their juices in the shortest time possible with a chefs knife. Add the pieces to the pot, and cook for 8 to 10 minutes until no longer pink. Return the onion to the pot, reduce the heat to low, cover, and simmer until the chicken releases its juices, about 20 minutes. Add boiling water, reserved chicken breasts, 2 teaspoons of salt, and bay leaves. Cover and simmer until chicken breasts are cooked, about 20 minutes. Increase the heat if necessary.

Remove chicken breasts and set aside. Strain and reserve broth. Skim fat from the broth, reserving 2 tablespoons to be used to cook the vegetables. Add the reserved fat to the soup pot and saute the remaining onions along with the carrot and celery for about 5 minutes. When the chicken breasts are cool enough to handle, remove and discard the skin and bones. Shred the breast meat into bite sized pieces and add to the pot. Add thyme and reserved broth; simmer until the vegetables are tender. Season with salt and pepper, add parsley and serve.

Category: Soups, Chicken

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Marzzee's Corner

SUPER SOUP TIPS:

Refrigerate cooked stews and soups overnight before serving. The fat will rise to the top and you can skim it off before heating and serving.

In a hurry to skim the fat from the soup? An ice cube floated in the soup will help to congeal the fat and make it easier to remove.

A leaf of lettuce dropped in a pot of soup absorb the grease from the top.

Freeze the liquids from canned mushrooms or vegetables; use it in soups or stews later.

To remove excessive salt from soup, drop in a sliced raw potato.

To thicken your soup, take some of the cooked vegetables out of
the soup and puree in the blender. Then return to the original soup mixture.