Now most of us will realize that there is no way to actually make a five minute chicken soup unless you are just heating some up that is already made!
I swear, this FEELS like it takes five minutes!
I love this recipe because it’s so easy, it yields a ton of food and then you do it all over again with your cooked chicken carcass (sounds so lovely, doesn’t it? CAR-K-ASSSSS) to make a stock.
All of which are full of nutrients and homemade goodness!
Such a big win that you are going to feel like a bigger superstar than you already are!
YO, that’s big!
Ok, here’s what to do (I will post a full recipe at the bottom).
Throw a whole chicken in a stock pot (I recommend a local and/or organic chicken).
Don’t forget to take out the innards! If you are brave, which I am not, you can do something with those innards.
Now throw in some chopped onion, garlic, carrots, celery and a half a head of Italian flat leaf parsley.
Add in a few bay leaves, some salt (sea or some high quality salt like pink Himayalan) and pepper.
Don’t be afraid to be heavy handed with the salt, it makes it taste much better. Less salt = dirty dish water flavor. More salt = deliciousness. If you are afraid, just add one teaspoon to start and then taste, you can always add more.
Now top with water, I use fresh spring, filling it to about 1 inch over your ingredients.
Bring to a boil.
Then cover and simmer for at least two hours (not five minutes LOL). Longer is better and I usually do 3-4 hours.
Once I have cooked the soup for a few hours I remove the parsley, bay leaves and the whole chicken.
I take out all the good meat that we like (mostly the white and a bit of the thigh) and add it back to the soup. I take the rest of the darker meat and make some chicken salad for my husband.
We then eat the chicken soup as is or over noodles, rice or potatoes.
My favorite way to have it is when reheating, add in some greens like spinach or kale and heat until they are just slightly wilted and bright green. I take this delicious combo of soup and greens and put it on top of a small (or large, who am I kidding) mound of mashed potatoes.
I freeze any that is leftover but usually there is not!
Once the stock pot is available again, I pretty much do the same thing over again.
In the pot goes the delicious looking carcass, some garlic, onion, carrot ends, celery ends, the parsley & bay leaves from the first soup and some fresh as well.
Fill with water and add salt and pepper. Bring to boil and the simmer a few hours. Strain out liquid and you have this glorious broth/stock!
Many folks I know are now drinking bone broth for health! Try it – have a cup o broth – and see how you feel! It is perfect on a cold day and is filled with immune boosting nutrients! I also use it as a soup base instead of water, or I’ll add it to pasta or risotto. It is amazing to have on hand to use – it adds so much flavor to dishes and I find I am using so much less butter because the stock gives that fat flavor and feel.
WHAT’S NOT TO LOVE ABOUT ALL OF THAT!?!?!
So no, it does not take 5 minutes.
But after a few times of doing this, it will. Once a week make this or something like it so you have homemade, delicious and nutritious food every week!
Here is the recipe for easy reading…
ADRIENNE’S ‘5 MINUTE’ CHICKEN SOUP AND STOCK
1 whole chicken (be sure take that stuff out of the inside!)
3-5 cloves garlic (or more), chopped
1 large yellow onion or two medium, peeled and chopped
3 medium to large carrots, chopped
1/2 head celery, chopped (including those inner small ones and leaves – so much flavor in these)
1/2 head Italian flat leaf parsley (or a whole one if it is small)
2-3 bay leaves
2-3 Tablespoons sea salt
1 1/2 teaspoons black pepper
9 cups water (or enough water to cover your ingredients 1 inch)
1. Add all ingredients into a stock pot
2. Bring to a boil
3. Cover and simmer for at least 2 hours, 4 or more is best
4. Remove parsley, bay leaves and chicken and place on a large dish
5. Pick out the meat you want and add it back to your soup
6. Taste and add more salt and/or pepper if you need to
7. Serve as is or over pasta, rice or potatoes
1. Place your leftover chicken carcass in an empty stock pot along with the bay leaves and parsley you removed from the soup
2. Add in a carrot or two and any leftover carrot ends you have as well as a few stalks of celery and any leftover ends of those
3. Add a few cloves of garlic (as many as you’d like! adds a tons of immunity boosting flavor) and one or two onions, chopped
4. If you have any fresh parsley left over, throw that in too! And a fresh bay leaf or two
5. Top with water, adding a few extra cups (at least 3-4 inches above your ingredients) and add 2 Tablespoons sea salt and 1 teaspoon black pepper
6. Bring to a boil and cover and simmer for a good 3-4 hours. Be sure to taste to know if you need to add any more salt or pepper
7. Strain and put into containers and freeze whatever you are not going to use within a week
Here is the approximate break down of the cost in case you were wondering.
Whole Organic Chicken $15.00
A few organic carrots $1.50
A stalk of organic celery $1.99
Bag of organic yellow onions $3.99
Head of garlic $0.99
Head of organic Italian Flat Leaf Parsley $1.49
Container of Bay Leaves $2.99
Total cost (ish) = $24.oo
And our family of four got…
2 full meals (add in a few dollars or so for starch or side dish with chicken soup) plus two lunches of chicken salad and 7 containers of stock (approximately 80 ounces!).
I’d say that is a bargain!
And I do not think you can quantify the goodness of homemade food – it is priceless IMHO.
I hope you enjoy this recipe – please feel free to share it with anyone you think would enjoy it!
Do you add anything else into your soup or stock? I know folks who add in things like cilantro and whatever herbs they have around. Other people throw in immune boosting herbs, mushrooms and roots.
I wish you a very happy and healthy 2015!