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Healing Chicken Soup
What you need
- 6 - 8 Chicken Thighs or equivalent uncooked chicken
- 1 cup semi-dry white wine
- 1 large or 2 small bay leaves (remove before serving)
- 4 - 6 cups canned chicken stock
- Additional water if needed
- Oil
- 1 large onion, chopped
- 3 - 4 carrots, sliced
- 2 stalks celery, sliced
- Any leftover vegetables you have (optional)
- Potato (optional)
- Fresh or dried basil to taste
- 1/4 tsp saffron (this is an important flavoring)
- Fresh ground black pepper
How to make it
- Remove skin from chicken then wash and pat dry
- In a heavy stockpot, sauté onion, carrot and celery in oil until just beginning to caramelize.
- Add chicken, Bay Leaves and white wine and cook fast until
wine has reduced and been mostly absorbed by the vegetables.
- Add saffron and stock (add some water if needed to cover chicken).
- Cook for 40-60 minutes or until chicken
is done.
- Remove chicken to cool and remove Bay leaves from stock.
- Add potato to cook.
- Cool chicken while cooking potato.
- When chicken has cooled, remove from bones and cut into bite sized pieces. Return to the soup along with any leftover vegetables.
- Bring to desired temperature. Serve with warm sourdough bread and fresh butter.
- Don't use so-called "healthy" canned chicken stock, unless you know you like the flavor. Most don't have good flavor.
- This is a quick cooking soup (so it can be prepared easily when you're sick).
- I have used boullion cubes diluted by half and cooked the chicken a bit longer. Use the old carrots and celery from the vegetable drawer.
- The flavor is stronger, hence more flavor in the soup, and the limpness is not an issue when cooked thoroughly.
- If you don't have canned broth or boullion, use plain water and cook the chicken 50-60 minutes. Add some soy sauce or Braggs Aminos.
- Don't skip the saffron. Buy some to keep in a cool dark place or in the refrigerator if necessary. It is a wonderful addition to many dishes
and because of it's distinctive flavor, only a small amount is required for most things.
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