With my wife fighting the flu and the recent on-set of Winter Part II here on the eastern coast, I decided it would be a great time to make Chicken Soup and share this recipe. This is the classic chicken soup without the noodles. It does take a little while to make but I guarantee it will taste better than anything out of a can!
The soup starts with bone broth, homemade is best but store-bought would be fine (Click Here for my recipe). Bone broth is rich with flavor and nutrients. With bone broth, you are basically cooking bones until you release collagen, proline, glycine and glutamine. Good bone broth should turn solid when refrigerated, think Jello. Fun fact, gelatin is made from boiling bones. Bet you’ll never think of Jello the same again.
I have used my electric skillet since receiving it as a Christmas gift. Since this is the largest flat cooking surface I have, it gets used a lot and is great for the prep work required for this soup. I’m able to cook my chicken in two batches, then the onions and garlic and finally de-glaze to capture any stuck on goodies for added flavor. I hope to add a review of this cooking vessel soon.
After reading this recipe’s ingredient list you may say, wow, that’s a lot of chicken or a lot of carrots. Why yes, yes it is… This recipe makes A LOT! Why cook so much for two people? It’s great leftover and freezes great too! Just recently we had my previous batch of soup for supper just by removing a bag of frozen soup, thawing in warm water and cooking on the stove. Just think! Make a bunch now, store it and save it for later. If you are familiar with canning foods, it could be canned too but that’s for another article.
Again, there is a lot of carrots and 1 whole onion, both of which are higher on the carb spectrum. If you are just beginning Low Carb you may want to keep the carrots at a minimum or replace half of the onion with 1 tablespoon of onion powder. When I eat this soup, it is normally the majority of my carbs for the day. But then again, this makes at least 8 quarts of soup…
Feel free to half the recipe if you don’t want to make as much.