Last year I made the worst batch of chicken soup, EVER. I thought I knew the recipe, but it came out tasting so bland and I don’t even know how Joe ate it.
Yesterday, when I told him I was making chicken soup he said, "Um, Ok" and then proceeded with a follow up later, "So, is it good?"
Yes, it was good. Very good.
I used a hybrid of recipes. My Mom’s and Joe’s Mom’s to come up with my own recipe. It is a lot of steps, but it’s not hard, and it is worth it. We freeze at least 1 container and it’s perfect for a last minute dinner on a cold night.
Jamie’s GOOD Chicken Soup – Serves 6-8
1 roaster chicken- mine was 4.5 lbs and organic/free range. I honestly think this makes a huge difference in the taste and quality of the soup.
2 – 32 ounce containers of chicken broth
2 medium onions
4 medium carrots
3-4 stalks of celery
2-3 small potatoes, or just 1 big one
A few cups of water
3 telma bouillon cubes (I ended up using 3. You can start with one and decide later)
1/4-1/2 pound acini de pepe pasta
2 eggs and 1/4 cup parmesan cheese
Start by putting cleaning the chicken and making sure to remove the bag of gizzards or whatever they put inside the cavity of the chicken.
Put the chicken in a pot and add the chicken broth. Add water until the chicken is almost fully covered.
Dice the veggies ( I made penny size carrots, and celery and just 1/2 the potatoes and onions)
Put the veggies in the pot
Add 1 telma cube
These you can find in the kosher section. My mother in law uses them and they add so much flavor and some yellow color to the soup
(Blurry I know, but my camera can’t do any better. Sorry camera, didn’t mean to hurt your feelings)
Let this cook on medium/high for about 2 hours. It should be boiling (not too violently, but more than just a simmer.)
I like to keep the lid on but leave it part of the way off so the steam can escape
Stir every so often and skim fat off as needed, as soon as it is cooked enough, try and split the chicken into two parts. Taste the broth and add another telma cube if desired.
Once the chicken is split, I let it cook a little more, then turn the heat off and let it cool. Then I put the whole pot in the fridge and let it completely cool.
Once cool, you can skim the fat off much easier.
You can also handle the chicken.
What to do once the pot is cool
- Strain the soup into another big stock pot or bowl
- Remove the skin from the chicken and pull it with your hands (I use mostly the breast meat)
- Add the chicken back to the pot as well as whatever veggies you want in the soup
- Add a bit more water to stretch the soup
- Turn on low to reheat
Meanwhile, cook your pasta in a separate pot
These are like little pastina, you can use whatever cut you like.
Lastly, when the soup is warm, beat together 2 eggs and the parmesan cheese. Drizzle into the soup with a fork. It will foam up, but it will be okay. Just stir it around and eventually it will melt into the soup.
Once the pasta is done, add it to the soup pot.
P.S. It’s even better the next day!
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