Grandma's Chicken Soup

This recipe was featured in my newsletter dated March 13, 2008.

Grandma's Chicken Soup

by Chip Desormeaux

a 3-4# chicken, organic or all natural
1½ c. chopped onions
1½ c. chopped celery
1 c. chopped carrots
1 tbs. chopped garlic
2 tsp. dried thyme
1 tsp. black pepper
salt to taste

Click to view larger image.

Drop the chicken into a deep pot (6-8 quarts should do it) and fill it with enough cool water to keep the chicken submerged.

Cover and set to boil over a high flame. Just as soon as it starts boiling, reduce the heat to just a simmer. In a few minutes you will see protein scum rise to the surface of the broth. You'll want to skim this off to keep your broth nice and clear. I don't always bother with it—it's not necessary.

Allow the bird to simmer like this for about an hour and a half—it's done when the joint between the thigh and leg begins to separate. Remove the bird from the broth. I usually use an 8" sauté pan to scoop the bird out.

Place the broth (and the chicken separately) in the fridge overnight to allow the fat to rise to the top and congeal, which makes it easier to remove. I've found the fat's not necessary in this soup to make it tasty so I just remove it.

Set the pot to boil over a high flame. Meanwhile, separate the meat from the bone. Shred the meat with your fingers as you remove it from the bone.

Once the broth comes to a boil, add everything but the chicken and the carrots. Once this comes to a boil, turn off the heat, add the carrots, and seal the pot. (I do this because I don't like my carrots cooked to death.)

Once the carrots become tender, stir in the cold chicken which will immediately bring the temperature down to an edible range.

Salt to taste.

My favorite way to enjoy this soup is with a quarter cup of short grain brown rice in the bottom of the bowl.

Makes about 10 servings.

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Grandma's Chicken Soup Recipe