Photo Courtesy of Gab Varano

In case you haven’t noticed … it’s been pretty cold. Not freezing, but I don’t plan on wearing shorts anytime soon. When the chills arrive in the winter, one of my favorite things to warm up with is my mom’s chicken soup. The word “soup” derives from the Latin word “supper,” which means to soak. In Old English it was shortened to “sup.” French tradition referred to it as “soupe,” which was basically broth poured on a piece of bread. In the eighteenth century it became fashionable to serve the liquid on its own, sans bread. Soups are some of the easiest meals to make. They are nutritious, filling and easily digested. 

Ingredients:

1 chicken, 4-5 pounds

1 large yellow onion

4 large carrots, peeled and cut into chunks

4 celery stalks, cut into chunks

6 sprigs parsley

2 bay leaves

2 teaspoons salt

1 teaspoon black pepper

Instructions:

Wash the chicken, remove the innards and remove most of the skin. Some people prefer to cook the chicken with the skin, but removing the skin eliminates fat and calories. 

Place the chicken, onion, chopped carrots and celery in a large stock pot and add water. The ingredients should be covered by about 2 inches of water.

Bring to a boil.

Add the parsley sprigs, bay leaves, salt and pepper.

Reduce heat to low and cook uncovered for about 90 minutes. The chicken will start to separate from the bone.

Taste the broth and add additional salt if needed. Allow the broth to cool.

Using a fine mesh sieve, strain the broth into a separate container.

Separate the carrots and celery into another container and toss away the onion.

Separate the meat from the chicken bones so that the meat is in bite-sized pieces. Toss away the bones and any skin. Store the chicken in another container.

The soup can be eaten immediately, adding the pieces of vegetable and chicken.

You can also add cooked rice, pasta or egg noodles. For a heartier meal, add matzo balls or tiny meatballs. 

Follow Gab Varano on Instagram @gabgrabsgrub