Everyone around me seems to be sick with colds right now…sigh. Winter just won’t release its grasp and the cold rainy days just keep coming. Thankfully the sun has been making an occasional appearance so spring is surely on it’s way! Looks like it’s high time to cook up a pot of the magical elixir that cures all ills; a classic, made from scratch, old fashioned, chicken soup just like our grandmothers used to make. Our grandmothers knew, a steaming hot bowl of homemade chicken soup would cure you of all our ills. There is more healing power in a bowl of homemade chicken soup than in any pill you can get from the doctor.
It’s easier to cook up this healing elixir than you imagine. It’s an extremely affordable meal to make. Using a rotisserie chicken (we’re going to use all of it) and a few fresh vegetables (even the skins and peels), makes cooking up a pot of some healing-in-a-bowl easy to do. You can easily make a big nourishing pot of this soup this afternoon and start feeing better in short order.
We are going to begin by making the savory broth first. Start by peeling and slicing celery, carrots and parsnips. Don’t toss out those scraps and peels! We are going to use them for the broth.
Reserve the sliced veggies for later.
Remove the skin and chicken meat from a rotisserie chicken, reserve the skin and carcass. Shred or chop the chicken meat. Set the meat aside for later use.
Place chopped onion with skins, celery leaves, carrot peels, parsnip peels, and smashed garlic cloves, to the stockpot. Add the chicken carcass; all the skin and bones to the stockpot. All the stuff yo would normally toss in the trash, just toss all of it into the pot. We aren’t wasting anything!
Add enough water to cover all the ingredients.
Bring the mixture to a boil and simmer on low, covered for 90 minutes. It’s going to start smelling really good in the house as the broth simmers away on the stove.
Strain off broth; removing chicken bones, skin, and all the vegetable peels and skins from the broth and discard them.
Use a spoon and skim off excess fat and any scum from the top of the broth and discard it.
Return the broth to the pot and add bay leaves, sliced celery, carrots and parsnips to the strained chicken stock.
Bring soup to a boil over high heat.
Reduce heat and simmer until carrots and parsnips are tender, about 15-20 minutes.
Add the reserved shredded rotisserie chicken and chicken bouillon to the pot and stir to combine.
Season with salt and pepper to taste. Cover and simmer on low until heated through.
Fish out the bay leaves and discard them.
Add vermicelli to the pot and simmer until noodles are soft, 4-5 minutes. Remove the pot from heat and add a squeeze of fresh lemon juice. That squeeze of fresh lemon juice really brightens up the flavor of the soup and adds a nourishing dose of vitamin C. Serve soup hot.
This classic homemade soup has mystical healing powers. Not only is it easy to make, it’s an affordable, delicious meal that will cure whatever ails you. There’s something magical that happens when you cook up a pot of old fashioned, homemade chicken soup. Not only is it delicious, but it’s a healing elixir for your body and it’s good for your soul too!
Old Fashioned Homemade Chicken Soup
Equipment
- large stock pot
Ingredients
- 1 Rotisserie chicken carcass
- 4 stalks celery, sliced
- 6 medium carrots, peeled and sliced
- 3 medium parsnips, peeled and sliced
- 2 bay leaves
- 1 yellow onion, roughly chopped
- 3 cloves garlic, smashed
- water
- 1 tbsp chicken bouillon
- salt & pepper, to taste
- 8 oz vermicelli, optional
- 1-2 tsp freshly squeezed lemon juice
Instructions
- Remove skin and chicken meat from the rotisserie chicken. Reserve meat for later.
- Place chicken ccarcass; skin and bones in a large stockpot. Add the chopped onion, celery leaves, carrot peels, parsnip peels, and garlic cloves to the stockpot. Add enough water to cover all the ingredients.
- Bring to a boil and simmer on low, covered for 90 minutes.
- Strain off broth; removing chicken bones, skin, and all the vegetable peels from the broth and discard them. Use a spoon to skim off any excess fat from the broth. Return broth to the stock pot.
- Add bay leaves, sliced celery, carrots and parsnips to the strained chicken stock. Bring to a boil over high heat. Reduce heat and simmer until carrots and parsnips are tender, about 15-20 minutes.
- Add the reserved shredded rotisserie chicken and chicken bouillon to the pot and stir to combine. Cover and simmer on low until chicken is heated through.
- Fish out bay leaves and discard. Season with salt and pepper to taste.
- Add vermicelli to the pot and simmer until noodles are soft, about 4-5 minutes.
- Remove from heat and add a squeeze of fresh lemon juice.
- Serve soup hot.
Did You Make This?
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