During the cool Winter months there really is nothing as comforting as a warm chicken soup. It is scientifically proven that chicken soup has healing benefits. It soothes cold and flu symptoms and relieves congestion. Homemade chicken soup helps when when you’re feeling under the weather, tired, mineral depleted or sick. A comforting chicken soup feels like a warm hug.
You don’t even have to be sick to enjoy chicken soup, after all it’s chicken soup for the soul!
There are so many different recipes for homemade chicken soup. The one I’m sharing with you here is my family’s favorite. Since I’m using chicken pieces with bones for my recipe, I make sure I’m always using organic chicken – but that’s my personal preference. Simmering the bones in the soup releases collagen and minerals such as calcium, magnesium and phosphorus – beneficial for bone health and tooth enamel. The collagen helps hair ,skin and smooth connective tissue.
Parsley is an absolute must in my chicken soup. I always add it towards the end. Not only does it enhance flavor, but it adds potassium and iron. Fresh parsley at the supermarket usually comes in a larger bunch, so I rinse it, dry it and freeze whatever I don’t need right away. The great thing about frozen parsley is that once it’s frozen you can easily crush it inside the freezer bag. That way it’s finely ground, ready for your next soups!
2 cups Carrots
2 cups diced or chopped Celery
1 cup diced yellow Onion
1 tbsp Olive Oil
1 teaspoon Flour
Organic Chicken pieces. I personally prefer the Organic chicken drumsticks from Trader Joe’s
3 liters of filtered Water
Organic Boullion or Organic Soup Cubes
1/2 cup of Parsley
optional: 1 tsp lemon juice or apple-cider vinegar
(The acid of the lemon or vinegar helps with releasing minerals from the bones into the broth, but it does affect the taste a little bit)
Heat olive oil in pot.
Add carrots, celery and onion. Saute for about 5 minutes.
Fill up pot with filtered water.
Add chicken pieces. Bring to a boil. Once it boils turn heat back down, add boullion or cubes (and lemon or vinegar) and let soup simmer for at least 2 hours or longer, whatever you prefer.
Add parsley about 20-30 minutes before serving
What I used for this recipe: