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Chicken Soup w/Herbs II (M, KLP, TNT)
Source: Self (and using her mom's as a base...)
Serves: 6-8

Bones from 2-4 chicken breasts, plus necks, etc., if desired.
6-8 cups of water
2-3 small/medium cooking onions, quartered
2-3 carrots, cut lengthwise, and then in half again, the other way.
2-3 parsnips, cut the same as the carrots
2 stalks celery, cut the same way
1" piece of ginger root, peeled and cut in several pieces
3-4 cloves of garlic, peeled and cut in half
Add the following combinations of herbs. I use all of these...
1 tsp. ground cardamom
1/4 bunch of curled or flat parsley OR coriander/cilantro if you like the taste
2 or 3 sprigs of fresh rosemary
2 or 3 sprigs fresh marjoram
2 or 3 sprigs fresh oregano
A few turns of a fresh pepper mill (maybe a 1/4 tsp. or less)
1 tsp. of powdered soup mix (vegetable, onion or chicken), or a bouillon cube. (optional)

Put bones and onions in pot. Add water and bring to a boil, uncovered. Skim off fat continuously.

Boil until onions are soft, about 5 minutes. Add vegetables, herbs and spices. Turn heat to low or simmer.

Remove about 1/2 cup of broth to a measuring cup or bowl. Add bouillon if using. Dissolve cube/powder and add back into pot. Let everything simmer for about 1 hour or so, until vegetables are tender. Stir every once in a while, and skim fat if needed.

To serve, you may strain the soup, or even mash the vegetables and add them back to the soup. Or, simply remove the herbs, and serve soup with full pieces of vegetables.

Poster's Notes:
Sometimes I also add a sprig or two of basil leaves. When I say sprig, I mean one stick/branch (about 4" tall, with leaves on it). Wash all herbs first...

This is a bit different than traditional chicken soup, but practically guaranteed to cure what ails you! An immune booster during winter cold season!

Posted by Shayla Goldstein

Nutritional Info Per Serving: N/A