The Best Chicken Soup Ever

This soup my Grandmother used to make when we didn’t feel well. I have doctored it up a bit.

Step: 1

Place chicken in a large pot and cover with water. Place celery leaves in pot and bring to a boil, then reduce heat and simmer until chicken is cooked through, 30 to 40 minutes. Remove chicken from pot and place in a bowl until cool enough to handle.

Step: 2

Meanwhile, strain the cooking liquid, discard the celery tops and place the cooking liquid in a large pot. Place celery, carrots, onion, bouillon, soup mix and chicken broth in the pot and let simmer. Season with thyme, poultry seasoning, basil, peppercorns, bay leaves and parsley.

Step: 3

Bone chicken and cut up meat into bite-size pieces. Return meat to pot. Cook until vegetables are tender and flavors are well blended, up to 90 minutes.

Step: 4

Stir pasta into pot and cook 10 to 15 minutes more, until noodles are al dente. Serve hot.

Per Serving: 487 calories; protein 34g; carbohydrates 35g; fat 23g; cholesterol 115mg; sodium 761mg.

The word “stew” can refer to 2 time a food and a cooking method. Stewing makes slowly cooking piece of meat, vegetables or beans in a tastefull water based . It’s same as to braising, but it does have a few notable differences. The meat is chopped into smaller pieces instead of being processing menu whole , and the water based material all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming featured food , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.