Mom’s Homemade Chicken Soup

PREP 10 minutes
COOK TIME About 2 1/2 hours
SERVES 1 large pot

Functional Foods Highlight

Bone Broth: Homemade bone broth is rich in collagen, glycine, protein, and gelatin, as well as many other important nutrients. Glycine is particularly important in protecting against oxidative stress and is required for the production of glutathione, you’re body’s natural detoxification enzyme. This makes bone broth a healthy and nourishing food that will help protect your immune system, skin, detoxification system, and is also incredibly important during pregnancy and postpartum healing.

Carrots:

Carrots contain beta-carotene, a carotenoid that is responsible for this vegetable’s beautiful colorful pigments. Our bodies convert Beta-carotene into vitamin A, which is important for healthy vision, immune function, and the development and overall health of our organs.

One cup of chopped carrots provides more than 100 percent of an average adult male or female’s recommended daily allowance (RDA) of vitamin A.

This recipe is more than just a soup; it's an act of love, a hug for the soul. Growing up homemade chicken soup was the answer to almost any problem. Whether we were feeling sick, dealing with change (change is a tough one for us...) or even sad about a breakup, mom's homemade chicken soup was the comfort we needed. Our Jewish/ Italian mother refers to it as Jewish penicillin and from experience I can assure you it lives up to the name!

Most of the time mom filled her chicken soup with matzo balls made from Manischewitz Matzo Ball Mix but this soup can absolutely be enjoyed as is. If you're looking to add something more substantial to your soup matzo balls are highly recommended but you can also try egg noodles, rice or even lentils.

Food Farmacy

1 whole chicken (raw)
5 sticks of celery (1 whole, 4 sliced)
4 large carrots (1 whole, 3 sliced)
1 turnip (halved)
1 parsnip (halved)
1 sweet onion (skin removed, quartered)
handful of fresh parsley
4 cloves garlic (skin removed)
water to cover pot
salt & pepper to taste

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Directions

1. Using a large pot, add whole chicken (remember to remove giblets), 1 whole carrot, 1 whole stick celery, onion, parsnip, turnip, parsley and garlic. Cover with cold water and bring to a boil

2. Once boiling, lower heat and simmer, partially covered, until chicken is cooked and falls off the bone (about 2 hours)

3. Remove chicken and set aside to cool

4. Using a fine mesh sieve/ colander strain broth into a heat proof bowl. Optional: Add leftover vegetables to a blender a puree until smooth

5. Pour strained broth back into pot (If using puree: add pureed vegetables back into broth and stir until incorporated; note that this will change the consistency of the broth) and season with salt and pepper to taste

6. Bring broth back to a simmer, add sliced carrots and celery and cook covered until soft (about 15 minutes, depending on thickness of vegetables)

7. While vegetables are cooking, pick meat off cooled chicken and shred or cut into equal sized pieces

8. Once vegetables are cooked through, remove from heat, add chicken meat and top with fresh parsley

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From the Chef:

Don’t throw away that extra chicken meat! You can turn it into homemade chicken salad, use it for an easy taco dinner, or add it to your lunch salad or grain bowl. The possibilities are endless! #nowaste

From the Doctor:

Feeling under the weather? The nutrients found in bone broth are great for protecting your immune system. Some studies have shown that chicken soup has a mild anti-inflammatory effect that can ease cold symptoms.

For more information on other ways to boost your immune system, check out Dr. Bloom’s article Eating To Stay Healthy During Cold & Flu Season.

Sources

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Mom’s Homemade Chicken Soup PREP 10 minutes COOK TIME SERVES 1 large pot Food Farmacy 1 whole chicken (raw) 5 sticks of celery (1 whole, 4 sliced) 4 large carrots (1 whole, 3 sliced) 1 turnip (halved) 1 parsnip (halved) 1 sweet onion (skin removed, quartered) handful of fresh parsley 4 cloves garlic (skin removed) water to cover pot salt & pepper to taste	This recipe is more than just a soup; it's an act of love, a hug for the soul. Growing up homemade chicken soup was the answer to almost any problem. Whether we were feeling sick, dealing with change (change is a tough one for us...) or even sad about a breakup, mom's homemade chicken soup was the comfort we needed. Our Jewish/ Italian mother refers to it as Jewish penicillin and from experience I can assure you it lives up to the name! Most of the time mom filled her chicken soup with matzo balls made from Manischewitz Matzo Ball Mix but this soup can absolutely be enjoyed as is. If you're looking to add something more substantial to your soup matzo balls are highly recommended but you can also try egg noodles, rice or even lentils.
Directions
Using a large pot, add whole chicken (remember to remove giblets), 1 whole carrot, 1 whole stick celery, onion, parsnip, turnip, parsley and garlic. Cover with cold water and bring to a boil Once boiling, lower heat and simmer, partially covered, until chicken is cooked and falls off the bone (about 2 hours) Remove chicken and set aside to cool Using a fine mesh sieve/ colander strain broth into a heat proof bowl. Optional: Add leftover vegetables to a blender a puree until smooth Pour strained broth back into pot (If using puree: add pureed vegetables back into broth and stir until incorporated; note that this will change the consistency of the broth) and season with salt and pepper to taste Bring broth back to a simmer, add sliced carrots and celery and cook covered until soft (about 15 minutes, depending on thickness of vegetables) While vegetables are cooking, pick meat off cooled chicken and shred or cut into equal sized pieces Once vegetables are cooked through, remove from heat, add shredded chicken and top with fresh parsley