- 3 Trendy Summer Salads with Protein
- 5 Causes of Chronic Inflammation and How to Prevent Them
- Be UTI-free with Utiva
- The Easy Way to Grow Your Own Food
- Grow Your Own Tomatoes
- Fresh Herbs for the Spring
- How to Grow Sprouts
- Top 5 Spring Superfoods
- Psst. Juicy Juicing Secrets
- Finding peace in nature during the COVID-19 Social Distancing
- 6 Herbs and Foods for Gentle Detox
- How Not to Get Sick This Winter
- Winter Deluge Health Survival
- Looking at CBD for your Dog
- KLIIN Creates a Splash!
Classic Chicken Noodle Soup
Chicken soup carries a strong message of healing and restorative power. Grandmothers and chefs alike know that it is medicine for the soul and body and have been treating their families and guests with this elixir for centuries.
1 whole chicken (about 5 lb),
trimmed of excess fat
12 cups chicken stock (approx.)
2 carrots, peeled and finely chopped
2 stalks celery, finely chopped
1 leek (light green and white part only), finely chopped
3 sprigs thyme
1 tsp whole black peppercorns
3 whole cloves
4 oz linguine noodles
Salt and pepper to taste
2 green onions, thinly sliced diagonally (optional)
1) Place the chicken in a large, deep pot and add the chicken stock. The chicken should be covered by the stock so add more stock if necessary. Slowly bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, partially covered, for 2 hours.
2) Remove the chicken from the pot, reserving the stock in the pot. Set the chicken aside to cool.
3) When the chicken is cool enough to handle, break it up, discarding the skin. Shred the breast and leg meat and set aside for later.
4) Put the carcass and chicken bones back into the pot. Bring the stock back to a simmer over medium-high heat. Reduce the heat to medium-low and simmer, uncovered, for 2 hours. Strain the stock through a fine-mesh sieve, discarding the bones and carcass.
5) Pour the stock back into the pot and bring to a boil over medium-high heat. Add the reserved shredded chicken meat, the carrots, celery, leek, thyme, pepper- corns and cloves to the pot. Reduce the heat to medium-low and simmer, uncovered, until the vegetables are tender, about 20 minutes.
6) Add the noodles and simmer, uncovered, until they are tender, about 8 minutes. Season with salt and pepper to taste.
7) Ladle the soup into warm bowls and garnish with a drift of chopped green onions (if using).
Excerpted from “The Soup Sisters Family Cookbook: More Than 100 Family-Friendly Recipes to Make and Share With Kids of All Ages” edited by Sharon Hapton with Gwendolyn Richards. Copyright © 2017 Sharon Hapton. Illustrations © 2017 Dean Stanton. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.