Healthy Chicken Noodle Soup
HEALTHY HOMEMADE CHICKEN SOUP
It's the beginning of May and it still feels like winter. Outside in Essex County is cold and miserable. No sign of any sun. There is a bug going around in town and everyone seems to be getting it including my younger brother. As a result, I thought a homemade chicken noodle soup would be in order.
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| The fixings: can be added to your final soup to preference. |
As always, I first consulted my favourite chef Jamie Oliver for some ideas on a recipe. I ended up finding one in his Jamie's Kitchen
cookbook. These are the ingredients from the cookbook (makes about 4 litres of broth):
cookbook. These are the ingredients from the cookbook (makes about 4 litres of broth):- 2kg (4.5 lbs) of raw chicken carcasses, preferably free-range/organic, legs or wings chopped
- 1/2 head of garlic, unpeeled and bashed
- 5 sticks of celery, roughly chopped
- 2 medium leeks, roughly chopped
- 2 medium onions, roughly chopped
- 2 large carrots, roughly chopped
- 3 bay leaves
- 5 sprigs fresh parsley
- 2 sprigs fresh rosemary
- 5 sprigs of thyme
- 5 whole peppercorns
- 6 litres (10.5 pints) of cold water
As any typical Italian, I don't really follow recipes to the 'T'. I use them as a base to get ideas, but go according to taste and preference. As a result I've swapped out and in a few recipes to make the soup the way I like it (and more detoxifying to fight this bug). Here is the swap list:
- leeks (not a fan)
+ fresh ginger, peeled and sliced (a good size knob)
+ Fresh Roma Tomatoes (as per mom's suggestion)
+ Potatoes, peeled and roughly chopped
+ 2 sticks of cinnamon
+ 5 cloves
Some of you might have the same reaction my mom did... GINGER? (she isn't a fan). Ginger is amazingly healthy for you. It has a warming affect which was fitting on a cold day like today. It also offers gastrointestinal relief, and immune boosting properties. CINNAMON? It has anti-microbrial properties, as well as the same warming effect as ginger. CLOVES? Not only does it provide a deep, intense flavour but also has been known to have anti-bacterial properties.
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| My own bowl: Chicken and veggies can be added to preference. |
As far as the steps to follow. I just toasted up the dried herbs just to reactivate the scent and flavour a bit in the bottom of a large stock pot. Then add all the rest of your ingredients ensuring the water reaches at least a few inches above all your ingredients. Bring to a boil, then turn down to a medium-low heat. Cook until your chicken is fully cooked, and your broth tastes the way you like it. Strain the broth. Add your noodles of choice (we used linguine).
Let me tell you one thing. It will DEFINITELY taste a whole lot better than those high-salt content bouillon cubes or the bland tasting liquid stock that come in cartons. It's super easy to make your own broth, tastes a whole lot better, and a whole lot healthier too! Give it a go and let me know how yours turns out!
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2 comments:
Yeah here it is the 2nd of May and we are also still eating soups and yep we have colds. I am thinking summer just isn't going to get here this year.
Thanks for the recipe to try and try I will, we need the warmth of soup and the goodness of a nice chicken noodle soup.
Hi Jon! (Or do you go by Giovanni now?) If you're a Jamie fan, if you haven't already, I recommend you check out his "My Favourite Curry Sauce" recipe (it's in Happy Days)... I love it. We used to get the curry leaves at an Indian grocer downtown on Wyandotte near Pelissier; not sure if it's still there. Happy blogging - I look forward to reading! :) - Tara
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