This light chicken broth soup is perfect for the cold season! It’s easy to digest and made with homemade chicken broth.
Mom and Dad have both come down with a ‘rotten cold’ this week which is making them feel pretty miserable – coughing, sneezing, grumpy etc.
Mom made a delicious chicken soup today, only with chicken broth and vegetables, without chicken. It was so good I just had to get the instructions down before I forgot.
If you’re looking for a more robust chicken soup, check out our Chicken Noodle Soup, made with broth from a whole chicken.
Mama’s chicken soup for the cold season
ingredients
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4 cups self-made chicken broth
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Fat from the homemade chicken broth
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1 yellow Onionpeeled and chopped
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2 carrotscut into 1/4 inch slices (about the same amount as an onion)
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2 celery stemscut into 1/4 inch slices (about the same amount as the onion)
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1 tablespoon fresh parsley leaves
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1 tablespoon chopped greens from a green onion (green part of the spring onion) or chives
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1/4 teaspoon poultry seasoning (ground sage and thyme)
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1/8 teaspoon (a pinch) crushed red pepper flakes (or a small pinch of cayenne pepper)
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Salt and fresh ground black pepper, taste
method
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Sweat the onion, carrot and celery:
In a 4-quart saucepan, heat 1 tablespoon chicken fat (that has risen to the surface and solidified from your homemade broth) over medium-high heat. If you don’t have enough chicken fat, you can add some olive oil. Sweat the vegetables in the fat until the carrots are almost done.
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Add Spices:
While you sauté the veggies, add the seasonings – the poultry seasoning, the crushed red pepper flakes, a pinch of salt, and a pinch of pepper. Such seasoning during the cooking of the vegetable brings out its flavor. According to my mom, crushed red pepper flakes or cayenne pepper are very helpful when you have a cold, which is why it’s part of this recipe.
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Add broth and let simmer:
Add the 4 cups of chicken broth. Bring to a low simmer. Cook until carrots are just tender (about 5 to 10 minutes).
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Add the fresh parsley and spring onion greens:
Check the seasonings (you’ll probably need to add more salt) and adjust to taste.
Serve with (at least) a day old crusty French bread.
Note: I asked Mom why no chicken and she said it spoils the flavor of this special light soup. I think I would have to agree. This soup is absolutely delicious just the way it is. Just make sure you start with excellent stocks.
| nutritional information (per serving) | |
|---|---|
| 142 | calories |
| 6g | Fat |
| 15g | carbohydrates |
| 7g | protein |
