I love Mom's homemade chicken soup and she always makes it whenever someone isn't feeling well; this weekend, it has been on the stove for most meals as my Dad has been in bed. So here is the recipe for Mom's cure-all.
1 cut up chicken
2 1/2 tsp salt
1/8 tsp pepper
1/4 tsp basil
1 bay leaf
4 medium carrots
1 can pear onions, drained
1 cup fine noodles, uncooked
1 tbsp dried parsley leaves
- Wash chicken. Place in large kettle and cover with water. Add seasonings.
- Bring to a boil then simmer, covered 1 1/2 hours or until chicken is tender.
- While chicken is cooking wash and peel carrots, slice into thin slices. Make sure onions are drained.
- When chicken is done, remove it, along with the bay leaf from the stock. Skim off as much fat as possible from stock.
- Bring back to boiling, add carrots and onions, simmer uncovered 45 minutes.
- While vegetables are cooking, remove bone and skin from chicken, cut chicken into bitesize pieces.
- When vegetables are done, add noodles and chicken. Cook 10 minutes longer.
- Remove pan from stove and cool and refrigerate until next day.
- Skim off solid fat, heat slowly and sprinkle with parsley.
I love this soup with crusty bread and a glass of wine. Although if I am sick, that glass of wine becomes a glass of ginger ale.
Even if you are super healthy, this is a classic recipe and a delicious meal; enjoy!