Take some chicken parts(preferably with skin). Brown them deeply on all sides in the bottom of a deep pot. Take them out and set them aside, and to the same pot add cut up carrots, onions, and celery. Say about one medium/large carrot, a medium onion, and two-three stalks of celery per pound of chicken A few cloves of garlic if you're sick. Let them sweat until the onions are just translucent, then add water/broth/stock, and the browned chicken parts, and a bit of salt and pepper. Simmer until the chicken is falling apart, then take it out, let it cool a little, pull the bones and tendons out, and add the meat back in, along with some minced garlic(amount proportional to how sick you are), squeeze of lemon juice, and a generous handful of chopped parsley. Salt and season to taste; serve as is or over cooked rice or noodles.
That's the basic version I grew up with. You can add a jalapeno and tomatillos, or just a bit of chili powder to the starting veggies, season with coriander, and lime and cilantro instead of lemon and parsley for a Mexican flair. You can add Tom yum paste to the aromatic base, a little tamarind and fish sauce to the broth, and cilantro and lime for a Thai adaptation. For Greek, add generous amount of thyme and oregano to the aromatic base, and be generous with the lemon.
Chinese, add ginger and garlic, and five spice to the base, soy sauce to the broth, a splash of sesame oil, finish with cilantro.
You get the idea, right? Switch up the aromatics and the finishing acid and herbs, and you get a totally different soup from the same base.
This one has been my absolute favorite for a long time. I have made it at least half a dozen times: [https://www.thepioneerwoman.com/food-cooking/recipes/a9895/homemade-chicken-and-noodles/](https://www.thepioneerwoman.com/food-cooking/recipes/a9895/homemade-chicken-and-noodles/)
Just worry about the stock itself. From there making chicken soup is super easy; can cook chicken any way you like, poach some veggies in the broth, and add rice or noodles
For stock it's pretty forgiving, especially chicken stock. (Fish and veggie stock less so) Put a bunch of chicken and aromatics in a pot, cover with water, and let it simmer for \~8 hours or more, skimming off the scum at the top. I personally like roasting the veggies and chicken to get a deeper flavor but it's not strictly necessary. Veggies you definitely want to include are: garlic, onion, celery, carrot, parsnip. Can add other root veggies if you like, such as turnip and rutabaga, parsley root and celeriac, etc.
Herbs you want are thyme and bay leaf, parsley is good too. Also some peppercorns
Also you may want to finish with lemon juice if it needs it. And don't add lemon juice or salt or MSG until it's done
Take 2 pieces of boneless organic chicken breast halves;
cut 1 green onion stalk into 3 pieces;
cut 1 ginger into slices;
Place the above ingredients into a saucepan, and then:
Add rice wine to the taste;
Pour enough water to cover the meat;
Bring to a boil, then turn the heat to a simmer;
Cover the saucepan and cook for 15 minutes.
While simmering the chicken, start to cut the following vegetables into cubes:
2 celery stalks;
1 onion;
1 carrot, and
2-3 shitake mushrooms
When the 15-minute simmering ends, transfer the cooked chicken meat into a soup pot, and strain the soup from the saucepan into the pot;
If you prefer additional broth, pour more water into the pot;
Shred the chicken and put them into the soup pot;
Bring the soup to a boil, then add all the vegetable cubes to the pot;
Cover the pot, turn the heat to a simmer, and cook for 5 minutes;
Add white pepper, garlic powder, sea salt, and ground turmeric;
Wait for 1 more minute;
Now, the homemade hot chicken soup is ready to make you feel better and warm your spirit.
https://www.nfcr.org/blog/chicken-soup-helps-soothe-the-common-symptoms-of-cold-flu-and-mild-covid-19/
https://youtu.be/WH0O_x1Ecag?si=oQ4zrUVfe3IjNzie
Ever since the first time I. Made it this recipe is all I follow. I make a huuge batch and freeze a few containers. Add a few modifications to your liking and i promise this recipe won’t let you down
Take some chicken parts(preferably with skin). Brown them deeply on all sides in the bottom of a deep pot. Take them out and set them aside, and to the same pot add cut up carrots, onions, and celery. Say about one medium/large carrot, a medium onion, and two-three stalks of celery per pound of chicken A few cloves of garlic if you're sick. Let them sweat until the onions are just translucent, then add water/broth/stock, and the browned chicken parts, and a bit of salt and pepper. Simmer until the chicken is falling apart, then take it out, let it cool a little, pull the bones and tendons out, and add the meat back in, along with some minced garlic(amount proportional to how sick you are), squeeze of lemon juice, and a generous handful of chopped parsley. Salt and season to taste; serve as is or over cooked rice or noodles. That's the basic version I grew up with. You can add a jalapeno and tomatillos, or just a bit of chili powder to the starting veggies, season with coriander, and lime and cilantro instead of lemon and parsley for a Mexican flair. You can add Tom yum paste to the aromatic base, a little tamarind and fish sauce to the broth, and cilantro and lime for a Thai adaptation. For Greek, add generous amount of thyme and oregano to the aromatic base, and be generous with the lemon. Chinese, add ginger and garlic, and five spice to the base, soy sauce to the broth, a splash of sesame oil, finish with cilantro. You get the idea, right? Switch up the aromatics and the finishing acid and herbs, and you get a totally different soup from the same base.
This one has been my absolute favorite for a long time. I have made it at least half a dozen times: [https://www.thepioneerwoman.com/food-cooking/recipes/a9895/homemade-chicken-and-noodles/](https://www.thepioneerwoman.com/food-cooking/recipes/a9895/homemade-chicken-and-noodles/)
Just worry about the stock itself. From there making chicken soup is super easy; can cook chicken any way you like, poach some veggies in the broth, and add rice or noodles For stock it's pretty forgiving, especially chicken stock. (Fish and veggie stock less so) Put a bunch of chicken and aromatics in a pot, cover with water, and let it simmer for \~8 hours or more, skimming off the scum at the top. I personally like roasting the veggies and chicken to get a deeper flavor but it's not strictly necessary. Veggies you definitely want to include are: garlic, onion, celery, carrot, parsnip. Can add other root veggies if you like, such as turnip and rutabaga, parsley root and celeriac, etc. Herbs you want are thyme and bay leaf, parsley is good too. Also some peppercorns Also you may want to finish with lemon juice if it needs it. And don't add lemon juice or salt or MSG until it's done
Take 2 pieces of boneless organic chicken breast halves; cut 1 green onion stalk into 3 pieces; cut 1 ginger into slices; Place the above ingredients into a saucepan, and then: Add rice wine to the taste; Pour enough water to cover the meat; Bring to a boil, then turn the heat to a simmer; Cover the saucepan and cook for 15 minutes. While simmering the chicken, start to cut the following vegetables into cubes: 2 celery stalks; 1 onion; 1 carrot, and 2-3 shitake mushrooms When the 15-minute simmering ends, transfer the cooked chicken meat into a soup pot, and strain the soup from the saucepan into the pot; If you prefer additional broth, pour more water into the pot; Shred the chicken and put them into the soup pot; Bring the soup to a boil, then add all the vegetable cubes to the pot; Cover the pot, turn the heat to a simmer, and cook for 5 minutes; Add white pepper, garlic powder, sea salt, and ground turmeric; Wait for 1 more minute; Now, the homemade hot chicken soup is ready to make you feel better and warm your spirit. https://www.nfcr.org/blog/chicken-soup-helps-soothe-the-common-symptoms-of-cold-flu-and-mild-covid-19/
https://youtu.be/WH0O_x1Ecag?si=oQ4zrUVfe3IjNzie Ever since the first time I. Made it this recipe is all I follow. I make a huuge batch and freeze a few containers. Add a few modifications to your liking and i promise this recipe won’t let you down