This is the ultimate comfort food. I’m convinced that chicken soup made without love tastes completely different. Growing up, whenever I was sick, and if my Dad wasn’t on a business trip, he’d make me chicken soup from scratch. The large majority of this recipe is his, with my own little twists. Enjoy
- Whole chicken
- 1 tbsp butter
- 2 white onions, chopped
- 4 stalks celery, I like to do half sliced finely and half bigger chunks
- 5 carrots, cut into bite sized pieces, divided in two
- 3 bay leaves
- 6 cloves garlic, 3 skin on, cut in half, 3 minced
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp garlic salt
- 2 sprig fresh rosemary
- 3 sprig fresh thyme
- 3 cups chicken stock
- 3 cups beef stock
- 2 tbsp whole peppercorns
- salt & pepper to taste
- 1 cup peas (optional)
- 1 package fine egg noodles
Sear seasoned chicken in 2 tbsp olive oil over med high heat in large pot. Set aside.
Heat butter in the same pot (do not rinse out lovely chicken juices!)over med-high heat. Add onions, minced garlic and bay leaves, and sautee until onions are soft and fragrant. Add half the celery, half the carrots, the turmeric powder, garlic salt, and rosemary, thyme, and stir. Allow to heat through (for about 5 minutes).
Place chicken in pot. Add both chicken and beef stock (yes, beef. This is one of the secrets to why my chicken soup has such full flavour every time), bring to a boil. Pour boiling water into the pot until the chicken is completely covered, add garlic cloves and peppercorns.
Cover and simmer for two hours (longer, if desired), while skimming the top periodically. With about 20 minutes remaining, add left over celery, carrots, and peas. Once finished, allow to sit for about 15 minutes, skim fat off top. Salt & pepper to taste.
Cook noodles as per instructions on packaging.
My dad’s soup