What feels more comforting then a homemade chicken soup? I used to make them only in colder weather, but I actually have gotten used to making in them in warmer temperatures, as well. I only use organic chicken for this soup , with bones, for an extra mineral boost. If your kids are not keen on the veggies, start them with the clear broth first and slowly introduce some of the veggies and small chicken pieces. I really try to make an effort to make this soup once a week. A big pot lasts for 2 days. My older son likes it so much he is asking for it if I haven’t made it for a while.
How to make Chicken Soup :
1 organic chicken
1 onion, halved
2 large carrots, halved
2-3 celery stalks, halved
32 ounces ( or 1 container organic chicken, I usually use low-sodium and add my own amount of salt, since some of the store-bought broths can be very high in sodium),
my favorite both is “Better Than Bouillon“, an organic chicken stock base and you add your own water, tastes amazing!
salt & pepper
parsley (optional), finely chopped
1 cup of cooked Pasta like macaroni, shells or orzo
In a pot, put vegetables and chicken, cover with water bring everything to a boil and let simmer until bones fall off of the bones ( about 1 1/2 -2 hours). Remove scum that comes to the surface. Take everything out of the pot and strain broth through a fine strainer. Remove the meat off the bones and chop vegetables, season broth with salt and pepper and bouillon seasoning, add parsley and chicken meat and chopped vegetables to strained broth.
For the pasta, I usually prepare the pasta in a separate pot, and only add what I need to the dishes itself, otherwise , if you cook the pasta with the soup it will absorb most of the broth.