Chicken Soup with Vegetables

Helga Glaesel de BlandingMay 25, 2021

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One of the most comforting meals we can think of is chicken soup, at the end of a long day, or if you feel a little under the weather nothing tops a bowl of hot homemade soup with nicely chopped vegetables. We love adding diced avocado and a squeeze of lime for serving, and of course… you must have corn tortillas with it!

We’ve read that chicken soup is great for you when you have a cold, the chicken broth is a great anti-inflammatory that helps with nasal congestion, the heat from the soup also helps with that. It also aids with keeping you hydrated and the phytonutrients found in the vegetables help us get better.

This is an easy recipe, but it does require some time to prepare, so plan ahead. You basically have to put ingredients in a pot and let it be for 1 1/2 – 3 hrs. The only part you have to work on is just shredding the chicken when it is cooked to put it back into the broth and chopping a few vegetables. Make a big batch! You can freeze half of the broth before putting the second batch of veggies in, so you will always have some ready when you want quick comfort.

We always cook the chicken starting with cold water, other recipes instruct you to place the raw chicken into already boiling water, but if you do it our way, you will get a clearer broth. You can add rice or noodles to your soup to make it a complete meal. You can also add other vegetables or herbs, such as guicoyitos, a small type of squash, zucchini, spearmint leaves, or potatoes.

We hope you try it!

Helga

Chicken Soup With Vegetables

Adapted from The Kitchn
Yields 6-8 servings

Ingredients:
1 3-lb. chicken, skinned
3 large carrots
5 stalks celery
2 large yellow onions
1 bay leaf
5 whole peppercorns
3 cloves of, garlic
1 small bunch of cilantro
Salt, to taste
Avocado and lime, for serving.
Fresh parsley or cilantro, to serve

Procedure:

Combine the chicken, 1 carrot chopped into large pieces, 1 onion quartered, 3 celery stalks chopped into large pieces, garlic, peppercorns, 1 bay leaf, and water in a large soup pot: Add enough water to cover by about an inch. As soon as it comes to a boil, reduce to a simmer reduce the heat to low, and partially cover.
Skim any foam that rises to the surface: For the first half-hour or so, you’ll see foam and scum collecting on the surface of the liquid. As it clumps together, skim it off with a spoon and discard.
Keep the soup at a steady simmer: Keep the pot partially covered and at a low simmer. Add more water as needed to keep the chicken covered and cook for at least 1 or up to 3 hours. The chicken is ready as soon as the meat registers 165°F and easily falls off the bone, after about 1 1/2 hours, but you can continue simmering for up to 3 hours for richer flavor — just keep an eye out that the chicken doesn’t start to disintegrate or turn the soup cloudy.
Prep the vegetables: While the chicken is simmering, peel and dice the carrots and the other onion, slice the remaining 2 stalks of celery. Set aside. These are the vegetables that you will eat with your soup.
When the 1 ½ – 3 hrs of cooking the chicken is done, transfer the cooked chicken and vegetables you put in at the beginning to a cutting board, discard the vegetables.
Strain the broth: Pour the cooking liquid — now broth — through a strainer into a large mixing bowl.
Return the broth to the soup pot and bring to a simmer over medium-low heat. Add the vegetables you diced and had set aside, plus a small bunch of cilantro. Cook for 15-20 min.
Shred or chop the chicken: When the chicken is cool enough to handle, pull the meat off the chicken bones, and shred with two forks or chop into small pieces. Return the chicken to the broth, and warm.
Season to taste with a few teaspoons of salt and a few grinds of fresh pepper. Taste again and add more salt or pepper if needed.
Serve with diced avocado and a squeeze of lime juice.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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