Five Steps to Great Chicken Soup
>I don’t know what is more delicious, more nourishing, and more simple than chicken soup. Whether you’re sick, tired, cold, or just plain hungry for something really good – chicken soup never fails. And I almost forgot to mention that, like most soups, it is super frugal.
I didn’t grow up eating homemade chicken soup, but rather it’s cousin homemade turkey soup. This soup is to me what good soup should be. Big chunks of meat, lots of flavorful broth, unending green peas, lots of black pepper, and a reminder of those we love.
Every Thanksgiving my mom would make stock from the leftover turkey carcass. The next day I would (grudgingly) separate all of the meat from the bones, while fighting off my then arch nemesis, my little brother. We have since become the best of friends, by the way. Perhaps that is another side benefit of homemade soup.
I am all grown up, married, and have children of my own now. I’ve since created my own version of chicken soup more times than I can count. I’ve never made it the same way twice, but it does have 5 things in common.
Not included on this list is the extra hit of black pepper which brings me back to cold November days, when life was just a little less complicated.
1. Homemade Stock. This is a must for delicious soup. I usually keep it simple by making it in my crock pot.
2. Aromatic Vegetables. Onions, celery, and carrots are the base of flavors for chicken soup. Saute them in a little butter, or just throw them raw into a slow cooker for simple all day soup.
3. Lots of Herbs. Chicken soup tastes like chicken, but mostly herbs. Thyme, sage, and a finishing of fresh parsley are the flavors that I always come back to. Thyme and sage are two of the herbs that are actually really good dried. You can always add more later, so start off with about 2 teaspoons each. Before serving add a whole bunch of fresh chopped parsley.
4. Splash of Acidity. Have you ever tasted your soup and wondered what it is missing? It just tastes flat. Add the juice of about 1/2 lemon to a 3-4 quart pot of soup, stir, and taste again. You’d be surprised at how much it brightens the flavors. Do this before adding extra salt, so that you’ll know what it is you’re really missing.
5. Throw in Seasonal Vegetables. Spring may seem like the wrong time of the year to be making chicken soup, but actually I find it just right. Since I can just throw everything into the crock pot, that gives me the extra time that I seem to need for spring cleaning or putting in those extra raised beds. Spring also supplies ample delicious vegetables such as greens and peas that are wonderful in chicken soup.
Every season has it’s own delights to add to soup – peppers & zucchini in summer for example. And if you’re looking for a more filling option add some noodles or cooked brown rice.
What are your tips for great chicken (or any) soup?
I love adding sweet potatoes as well as white potatoes to my chicken (and turkey) soups – it adds a bit of sweetness, that also counters the flat taste – but I usually add some apple cider vinegar as well, although I love your idea of lemon juice. I like to roast my chickens with lemon slices under the skin…so that would be awesome. Your soup looks lovely!
Mmmm… it’s a little chilly here right now, and chicken soup sounds like it would hit the spot just right. I also love being able to just throw the soup together, a little different each time but always delicious.
There is a greek chicken soup with lemon – I can’t remember the name but boy is that good. It’s spoiled me for regular chicken soup.
Mmmmm. sounds delicious. I like adding some balsamic vinegar to the mix.
Jana
Thank you for sharing this. I also make my chicken broth in the slow cooker and found that keeping the skins on the onions makes it more clear. What’s your tip for skimming the fat from it? My broth is always too greasy.
I hear you! The lemon juice really makes a difference. For me, so does a little zested ginger. Try it. It’s perfect when you have a little cold.
The acidity really is the key – that and homemade stock. Since finding out I have celiac, one of the default “Oh, crud!” go to meals when I’ve forgotten to eat all day is chicken soup. Lately I’m in a Mexican phase – a little lime juice, a diced tomato, maybe some celantro added in with the rice, delish.
One last thing – keeping the onions whole and cooking it with the stock also gives it a richer golden color (rather like the fake stuff!). For some weird reason, my niece and nephew never wanted soup before because it was apparently not the same color as the boxed stuff their mom makes. On onion skin later – I’m the aunt with the “bestest soup!”.
I love this post! Cos I love chicken soup and I like the way you’ve never made it the same way twice, yet have 5 things in common.
For acidity, try adding one tomato(sliced into wedges). That is my secret for chicken soup – tinge of acidity 😉