When you've got the sniffles, nothing tastes better than a steaming bowl of chicken soup. You can keep it simple with chicken, onions, carrots and celery, or punch up the flavor with spices, grains and other veggies. Start with this base recipe, then customize it to your taste by adding ingredients like spinach, butternut squash, potatoes, basil or ginger.
- 1 whole chicken (about 4 lbs.), cut into pieces
- 8 cups water
- 3 medium onions, thinly sliced
- 6 medium carrots, sliced ~inch thick
- 2 celery stalks, sliced crosswise ~inch thick
- 4 garlic cloves, crushed
- Bring chicken and water to a boil in a large stockpot.
- Skim the foam.
- Add onions, celery and garlic, and reduce heat to low.
- Simmer, partially covered, for 30 minutes.
- Remove the chicken breast and set aside.
- Add carrots; continue simmering, partially covered for 40 minutes.
- Remove the remaining chicken; toss out the back and wings.
- Let cool slightly.
- Remove meat from bones and discard skin.
- Cut meat into bite-size pieces.
- Stir in desired amount of chicken and serve.
- Serves 6
Nutrition information (per serving): Calories 157; Total fat 2.2 g; Protein 21.6 g; Sodium 103 mg; Fiber 2.8 g; Sugars 5.4 g; Carbs 12 g