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Chicken Soup

Chicken Soup

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Introduction

When I hear the word “soup,” I think of warm and cozy. Soup is a great meal for any time of year, but especially in winter when you want something that’s going to warm you up from the inside out. This chicken soup recipe is also great for using up leftover chicken in your fridge. This is one of my favorite recipes because it uses lots of vegetables, which makes it very healthy as well as delicious!

Chicken Soup

  • 3 pounds chicken
  • 1 tbsp salt
  • 1/2 tbsp paprika
  • 1/4 tbsp onion powder
  • 4 cloves garlic
  • 4 stalks celery
  • 2 cups baby carrots
  • 2 large onions
  • 6-8 cups chicken broth

3-4 pounds chicken

  • Cut up the chicken.
  • Cook the chicken until it’s done.
  • Eat the chicken.
  • The entire process should be performed in a pot or pan on a stovetop, or in an oven if you’re feeling ambitious.

1 tsp salt

After you’ve added your chicken, add the rest of the ingredients and bring it to a boil. Reduce heat and simmer for 10 minutes.

Add salt to taste! Salt is an essential mineral that preserves food. It also gives it flavor and makes us thirsty so we drink more water, which helps prevent dehydration, another common cause of hangovers (no one wants to be dehydrated after drinking alcohol).

1 tsp black pepper

1 tsp black pepper

  • Pepper is a key ingredient in any good chicken soup recipe. It adds a complex, savory flavor to the broth and helps cut through the richness of the chicken. You can use freshly ground black pepper or store-bought ground pepper from the spice aisle—just make sure it’s fresh! If you really want to go for it, consider using whole peppercorns instead of pre-ground spices; they’re easy enough to find at most grocery stores and add more flavor than their pre-ground counterparts.
  • If you don’t have any black pepper on hand, you can substitute red pepper flakes here instead; they’ll give your soup an extra kick while still contributing depth. Just be careful not to overdo it: A little goes a long way when working with chili peppers (as always) because of how much heat they contain!

1/2 tsp paprika

1/2 tsp paprika

Paprika is a spice made from dried bell peppers, and it’s used in many cuisines, especially in the Balkans, Hungary and Spain. It was originally used as a way to preserve food (without refrigeration), but now it’s just used for flavor—and it has a lot of that! To make paprika, bell peppers are dried over an open flame. The skin turns black as the water evaporates out of them until all you’re left with is their fleshy insides. Then they’re ground up into powder form so you can add them to your cooking or sprinkle them on top of your food like we do here in this chicken soup recipe!

1/4 tsp onion powder

Onion powder is the ground form of dried onion. It has a rich, earthy flavor and aroma, with hints of sweetness and pungency. Onion powder is an excellent source of dietary fiber, vitamin C and manganese.

It can be used in any recipe that calls for raw or cooked onions. It’s also great as a substitute for fresh onions when you don’t have them on hand: just add half as much onion powder to your dish as you would if using fresh onions (1 teaspoon will equal 1/4 cup), then reduce the amount of other liquids by about 1/4 cup per cup of cooked onion).

4 cloves garlic

To peel garlic, you can use your fingers or a paring knife. You can also crush the cloves with the flat side of your knife and then pick them out with your fingers. Garlic is best minced by hand, but if you don’t have time, you can use a food processor to chop the cloves into tiny pieces.

Garlic is added throughout this recipe for flavor and texture!

4 stalks celery, diced

To make your chicken soup, you will need to dice the celery. First, cut off the ends of each stalk with a knife. Then slice them into small pieces (about 1/4 inch long). You can also use celery root, which is a root vegetable that looks like celery. It has a milder flavor than regular celery, so try it if you prefer something less pungent in your dishes!

2 cups baby carrots, sliced

  • Using a mandoline, slice carrots into coins. You can also use peeled and diced carrots, or larger sliced carrots—the soup is delicious no matter how you prepare them!
  • Add the chicken broth and water to a medium pot over high heat and bring to a boil

2 large onions, chopped

  • Chop onions:
  • Begin by cutting off the ends of the onion and removing any damaged outer layers.
  • Slice off a little bit from each end of the onion so that it’s flat on both ends. Cut it in half lengthwise, then make slices about 1/16 inch thick across each half (or thinner if you want).
  • Chop these slices into cubes roughly 1/2 to 3/4 inches large. Some recipes call for smaller pieces, but I find they’re better when they’re bigger and easier to eat with chicken soup!

6-8 cups chicken broth or 6-8 bullion cubes and 6-8 cups water

  • Add 6-8 cups chicken broth or 6-8 bullion cubes and 6-8 cups water to your pot.
  • Bring to a boil, then reduce heat and simmer for 10 minutes, covered.
  • In the last 5 minutes of cooking time, add the carrots, celery and potatoes (if using fresh) along with any additional vegetables you’d like (like green beans or corn).

makes a great broth for a soup

The chicken soup recipe you make is the best one. It’s the one you grew up with, or it’s the one that has been passed down in your family for generations. It’s full of flavor and goodness, and when you sip it while sitting at home on a cold day, it makes your soul feel warm.

Conclusion

This recipe is a great base for a home-made chicken soup. It can be easily adapted to suit your own tastes and preferences, so feel free to experiment with different herbs and spices!

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