It seems like 7 out of 10 people I shook hands with this week had just sneezed on that very same hand….Wether born of allergy or cold, everyone seems to have the spring sniffles. Through the muffled coughs, sneezes and weezes I hear a lot of remedies being traded about but, you know folks, I find more and more in life, my mama’s always right.
Whenever I was sick my Mom always made me chicken soup. Comforting doesn’t even begin to describe the way that soup makes me feel. Just the smell is healing. I swear it! It soothes a scratchy throat, settles a tossing tummy and clears the way to breath in fresh air. This recipe is so simple, so delicious and will put you right. I promise.
Mama’s Chicken Soup Ingredients
- 3 lbs chicken* (preferably from chickens raised on pasture), cut into 2-inch pieces – buy pastured chicken here
- 4 tbsp butter or chicken fat (preferably from chickens/cows raised on pasture)
- 1/2 tsp unrefined sea salt
- 1/2 coarse ground pepper
- 1 onion, diced
- 3 cloves garlic, minced
- 2 quarts chicken broth
- 1/2 tsp dried rosemary (this is the secret)
- 6 carrots, peeled, cut into 1/4-inch slices
- 3 stalks celery, cut into 1/4-inch slices
- fresh parsley to garnish (optional)
Mama’s Chicken Soup Method
- In a heavy bottom pot, melt the butter or chicken fat (or a mixture) and add the onion and celery.
- Once the onion has become tender and fragrant, add the garlic, carrots and rosemary.
- Stir occasionally for 10 minutes.
- Add salt and pepper.
- Add the chicken broth and bring to a boil and turn down to a simmer.
- drop the chunks of raw chicken meat into the broth a few at a time so that they do not stick together in the broth.
- cook until chicken is tender and one all the way through.
- When serving, sprinkle a little dried parsley on top.
*Chef’s Note: You may use any cut or combination of chicken meat cuts you and your family like. This recipe is conducive to any you choose. Though I am not a big fan in general of white meat, my favorite cut in this soup in breast meat. So, whenever making bone broth, I cut out the breasts, set them aside and freeze them for the day when I make this lovely soup.
Active Time: 30 minutes
Yields: 3 quarts
This post was generously contributed by Monica Ford of Real Food Devotee. Check back next Friday for more delicious recipes from Monica that will make your mouth water and your tummy purr. If you’re lucky enough to live in Los Angeles, Real Food Devotee can make your life easier by delivering nutrient dense goodies directly to your door.
Photo credit: An Eye Full Studio