Chicken Soup from Scratch

It sounds so basic, but it means so much.

When they decided that “Chicken Soup for Soul” was a book title that we all could relate to, they were right.  There is nothing quite as soothing or comforting as a bowl of chicken soup.  And there is nothing quite as therapeutic as making a batch of chicken soup, wouldn’t you say?

Sure we could use store bought broth, but is it really the same?  Sure we could use rotisserie chicken, but is it really the same?  This is a post about how to make chicken soup, starting with a chicken.  And you will be adding all sorts of healthy ingredients to make this an immune boosting soup, as well as a comforting, delicious soup.

What is needed for this soup?

First of all, you need a chicken.  Because I want this to be the most healthy soup you can make, I do encourage you to pick up the best quality chicken you can source.  Organic is ideal, but if there is a local butcher that sources happy chickens from happy farms, you are already ahead of the game, even if they aren’t certified organic.

The fresh veg for this broth start with onions, garlic, carrots, celery and leeks. These are the classics.  Use the onion skins as long as they aren’t covered in dirt, they will add to the golden hue of the broth.

But let’s take it a step further. You will also want to pick up fresh ginger and turmeric.  When I say fresh, it can be fresh frozen.  What I mean by this is this: when you pick up a good supply of ginger, slice it into 1 or 2 inch sections and freeze in a freezer bag.  Freeze fresh turmeric tubers as well.  Then whenever you need some, just pull out a section and let it thaw partially.  From this point you can peel, and grate or slice.  The ginger and turmeric will turn this chicken broth into the most healthy liquid you can imagine.  All the immune boosting properties, as well as anti-inflammatory benefits will be trapped in the golden liquid. Don’t worry, the flavour won’t be taken over by the ginger, it will just add a lovely warmth.

As for the aromatics, you will use black and Szechuan peppercorns, bay leaves, rosemary, thyme and parsley leaves. 

What makes this broth different from my New You Bone Broth?

Instead of simmering this broth for the length of time I recommend in my New You Bone Broth, this broth will only be simmering for 1 1/2 to 2 hours total.  You don’t want to simmer the heck out of the chicken to the point that the meat has lost all flavour.  We are creating a soup base with this broth, not a slow stock filled with collagen that will be multi-purpose which you may be freezing for future drinking or cooking.

We want the chicken to be cooked through, but still retain its optimum flavour.  So once the chicken is done, so is the broth. You will remove the chicken from the pot to a cutting board.  Then use a slotted spoon or spider (wire mesh skimmer that will scoop out all of the solids) to remove all the remaining ingredients.  These can be disposed of. The veggies are most likely too soft to use in the actual soup, and would be mushy. 

To Chill or Not To Chill

The best thing to do now is, transfer the broth to a large container and set it in the fridge. This will allow the fats to rise to the top, which will make for easy removal with a spoon later on.  This will make the soup less fatty and a bit clearer.  I have used the broth without taking the step of storing it in the fridge overnight, just using a large spoon to remove the fat after letting it settle for a couple of hours, which is a compromise, but one that I don’t mind taking.  Sure some of the fat will get missed, but if I want soup the same day, then I really don’t care! On the other hand, if removing all the fat is non-negotiable, then you should either start this broth first thing in the morning, or ideally the day before, giving it time to chill and the fat to solidify for easy removal.

As for the meat, once the chicken is cool enough to handle, just remove the meat and shred it roughly and store in a container.  You will only need about half or so for the soup, the rest of the chicken can be used for chicken salad, enchiladas, etc.

What to Add to the Soup?

Let’s go and sauté some onion and garlic. Then we’ll add chopped carrots, celery and leeks.  Feel free to add in a bit more grated ginger and turmeric if you really want an immune boosting soup. In fact, if you really want to boost those immune strengthening properties, then save some of the minced garlic to add at the very end of the cooking time. The longer that garlic is cooked, the weaker it’s healthy properties become.  So I always save half for the end of a dish.  Sure it will be a little stronger, but not overly.

When it comes to the starches, whether rice or noodles, you should cook these separately, and store them separately.  This will help them from getting water-logged and turning mushy.  This is especially important when storing any leftovers in the fridge.  Have you ever opened the container of leftover noodle soup the next day only to find it all thick and goopy?  This is because the noodles kept absorbing the liquid.  Suddenly it became a container of mushy noodles surrounded by a few chopped up veggies and a tiny bit of broth.  Not good.  But if you store the noodles or rice in its own container, it will be ready to serve with the leftover soup the next day.  And the textures will be at their optimum.

The Joy of my Faux Chicken Bouillon Powder

You may find that once you have strained the liquids and go to make the soup, that you are short of enough broth.  Instead of just adding water, why not add water plus my Faux Chicken Bouillon Powder.  This is the best stuff ever, and my most loved blog post!  A little spoonful of the all natural, highly seasoned blend will add enough flavour to the water that you won’t feel that you thinned out the flavour of the original broth.  In fact, I take it a step further.  I will even add a spoonful to the water I cook my noodles and rice in.  This way they come to the party already seasoned and not overly bland.

Lemons and Bay Leaves

A final addition to the soup, to be added at serving, is a good squeeze of fresh lemon juice.  Bright, it adds the perfect hint of Spring to a soup that you may be making even in the midst of winter weather.  Lemon really brings out the other flavours, kind of like salt, but without adding some of the dangers of too much salt.  Lemon and pepper are the additions that Jim has come to rely on when I serve him this soup.  The final amount of coarse pepper adds a slight kick but also great flavour.  Jim is very sensitive to salt, but pepper is a good thing.  In fact, I find that all too often, recipes reduce pepper to a secondary player, with salt as the star.  I think it should get higher billing. 

The running joke growing up was the bay leaf that was inevitably left behind in the soup when it was served.  I’m surprised it didn’t turn into some sort of game, with the one who found the bay leaf getting off dishes duty.  So I say go ahead and leave it in, and then everyone will know for sure that you made this soup, and made with it love!

Final Words

Enjoy this soup all year round.  When someone wakes up, or comes home feeling under the weather, this will be the best thing you can cook that day.  You will be thanked.  It’s good for the soul, and the body.  Once you have made this once, you will be turning to it on a regular basis.  Serve this soup with my Herbed Kefir Biscuits or Herb and Cheese Buttermilk Biscuits

If you want to try another fabulously healthy and flavourful broth, check out my Happy Ginger Turmeric Broth   

And if you don’t want to turn it into soup, feel free to use the broth as a tea.  Season it with salt and pepper, or a little garlic powder, and then heat and drink it as a steaming cup of tea.  So delicious!

Love Jen

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Chicken Soup from Scratch

There is nothing cozier, healthier or more heartwarming than a bowl of chicken soup that you made from scratch. This one is no exception, using a whole chicken, as well as the immune boosting addition of ginger and turmeric into the stock. Add your favourite noodle.

Course Soup

Cuisine American, Canadian

Keyword broth, chicken, immune boosting, soup

Prep Time 2 hours

Cook Time 20 minutes

Cooling time 8 hours

Servings 6

Ingredients

Broth

• 3.5 lb or 1.8 kg whole chicken rinsed and cleaned, organic if possible but not necessary
• 1 head of garlic cut in half horizontally
• 2 medium carrots cut into chunks
• 2 medium celery ribs cut into chunks
• 2 leeks trimmed of dark green and roots and chopped roughly
• 2 yellow onions peeled and cut into quarters, use the peels if not covered in dirt
• 1 inch cube of ginger sliced thinly, can also be coarsely grated
• 2 turmeric tubers sliced thinly, can also be coarsely grated
• 1 tbsp black peppercorns
• 1/4 tsp Szechuan peppercorns
• 2 bay leaves
• 4 thyme sprigs
• 2 rosemary sprigs
• 9 - 10 cups water or 2 1/4 litres, or enough to just cover the chicken

Soup

• 1 tbsp olive oil
• 1 large onion diced
• 3 garlic cloves minced, divided
• 2 medium carrots chopped into half moons, or quartered if the carrots are large in diameter
• 2 celery ribs cut into 1/2" thick pieces
• 2 cups shredded chicken from homemade broth above
• 2 quarts homemade chicken broth or two litres
• Faux Chicken Bouillon Powder see Notes
• 1/2 tsp black pepper
• 4 thyme sprigs
• 1 bay leaf optional
• salt
• 6 oz egg noodles or pasta of choice, can use gluten free
• Chopped parsley for garnish
• lemon juice or slices for garnish

Instructions

Broth

1. Place the chicken in a large pot. Add all remaining Broth ingredients, then add enough water so the chicken is just covered. Don't add more than required, as this will thin out the flavour of the final broth.
2. Cover with lid, and bring the water to a gentle simmer over medium heat. Adjust heat so that it is simmering gently with the lid on. You may need to check in every once in a while to adjust if it is bubbling too fiercely or not enough. Simmer 1.5 hours or until chicken is tender and easily comes off the bone. Depending on the size of the chicken this may take up to two hours. Don't go any longer than necessary as this will break down the integrity of the meat.

3. Spoon away the scum from the surface during first half hour.

4. Once the chicken is cooked through completely, transfer the chicken to a cutting board. Let it cool slightly and then shred away the meat. The bones have done their duty so there is no sense keeping them.
5. Using a strainer or spider type slotted spoon, remove all the remaining veggies etc from broth, and discard. The carrots and celery will probably be too soft to be pleasing in the soup. If you want you can strain the broth through a cheesecloth for a clearer result. I don't mind the bits of thyme leaves etc so I don't bother with this step.
6. Optional: Refrigerate soup for a few hours in a container until the fat sets on the top, then scoop the fat off the surface. Then it is ready for soup. Don't feel obliged to do this step if you want to make the soup right away, but it will be fattier.

Soup

1. Heat the oil in a large pot over medium heat. Add the onion and 1/2 of the garlic and cook for 2 minutes. Add the celery and carrots, cook for 5 minutes until softened and a bit sweet, but don't overcook.
2. While the veggies are sweating, start the water for the pasta. You will cook the pasta while the soup is simmering. Add 1 tbsp of the Faux Chicken Bouillon Powder and salt to the cooking water.
3. Pour 8 cups broth into the pot. If for some reason you don't have 8 cups worth, top up with water if necessary and 2 tsp of Faux Chicken Bouillon powder per cup.
4. Add the thyme, bay leaf and pepper. Stir.
5. When it starts bubbling, reduce the heat to a simmer. Cook for 8 minutes. Towards the end of these 8 minutes, add in the remaining garlic. At the end of these 8 minutes the pasta should be ready.

6. Add the shredded chicken and stir. Then season well with salt and pepper to taste.

7. To serve, drain the pasta and divide the pasta evenly between 6 bowls. Ladle the soup over the noodles.
8. Serve soup immediately, garnished with fresh parsley and fresh lemon juice or wedges.

Recipe Notes

The broth can also be cooked for 8 hours at low in a slow cooker.
If you want to separate the fat from the broth, start the broth the day before you want to make the soup. Or at least first thing in the morning.
Adding the Faux Chicken Bouillon Powder will heighten the flavour of the broth as opposed to just water.
You can prepare rice separately and serve it up in the same manner as the cooked pasta.
Store the pasta or rice in a separate container from any remaining soup. This will help you avoid the soup thickening up and the noodles getting mushy. Reheat the soup and serve it over room temperature noodles, the heat of the soup will heat the noodles quickly.
Feel free to season the broth and use it as an immune boosting tea. Heat and drink!

If you want to use sliced leeks or chopped green onions in the soup portion of the recipe, add the leeks with the celery, but the green onions at the end with the second portion of garlic.