It’s not called the Jewish penicillin for nothing! Chicken soup is perfect for when you’re feeling under the weather. It’s warming, nourishing, and easy on the stomach. Follow this simple recipe to make a traditional chicken soup that will transport you straight back to childhood dinners at Grandma’s!
Ingredients:
Broth
- 2 pounds of chicken wings
- 1 large white onion, cut in half
- 3 stalks of celery with leaves, cut into chunks
- 2 carrots, cut into large chunks
- Small handful of parsley, stems, and leaves
- 2 bay leaves
Soup
- 2 tablespoons olive oil
- 1 leek, trimmed and sliced
- 2 carrots, peeled and diced
- 6 ounces egg noodles, orzo, or pasta shape of choice
- Bunch of dill or parsley, finely chopped
- Salt and pepper
Instructions:
- Put all the broth ingredients in a large stock pot and cover it with cold water. Bring to a gentle simmer (not a boil).
- Skim off any scum that rises to the top. Keep the pot uncovered and simmer over low heat for 4 to 6 hours. Add more water as needed.
- Once ready, pour through a mesh strainer. Set aside the chicken wings and discard all other solids.
- Next, place a clean pot over medium heat and add the olive oil. Heat until shimmering.
- Add the leek and fry for a few minutes and then add the carrots.
- Pour the now clear, golden broth into the pan and bring it back to a simmer.
- Add your noodles and cook until soft.
- Meanwhile, strip the meat from the chicken wings and set aside. Discard the bones.
- To finish, season to taste and add the fresh herbs and the chicken meat.
