Tuesday, January 8, 2013

It's Chicken Soup Season

I hope everyone had a wonderful holiday season. I had a great time with the family, despite 80% of us hacking, sneezing, and blowing. No matter what part of the country you live in, there's lots of the creeping crud going around. So why not take care of yourself and those you love? Why not make the best chicken soup ever?

This is my my SIL's recipe and Mary Ellen is no schlep in the kitchen. She cooks lean and mean. This recipe has virtually no fat, but tons of flavor. So let's get to it.

Here's what you'll need:

(Oh, no! Blogger isn't letting me upload photos. Nooooooooooooo....

Well, I'll keep trying, but you may have to settle for just the recipe.)

  • 4-5 boneless, skinless chicken breasts, diced
  • 2-3 tablespoons olive oil
  • 5-6 large cloves of garlic, minced
  • 1 medium onion, chopped
  • 1 lb. carrots, peeled and sliced
  • 4-5 stalks celery, sliced
  • 2 quarts chicken broth
  • 1 quart vegetable broth (or use 3 chicken)
  • 2-3 teaspoons Worcestershire sauce
  • 1 teaspoon ground black pepper
  • 1 teaspoon thyme
  • 1 teaspoon poultry seasoning
  • 1-2 dashes red pepper flakes
  • l large bay leaf (optional)
  • 3-4 cubes (or equivalent) chicken bouillon
  • 1 package Kluski or Bohemian noodles
Brown the diced chicken in a large pot with olive oil, garlic, and onion. Add the broths, seasonings, vegetables, and bouillon and stir to mix. Simmer 30 minutes, or until vegetables are tender.

This is a good time to check your seasonings. I didn't add any salt, but you might want to. Sample and adjust to taste. And don't be afraid of those red pepper flakes. You won't even notice a dash or two. However, if your nose is stopped up, you might want to add a few more dashes :-)

WE INTERRUPT THIS BLOG POST FOR A NOODLE MOMENT - According to Mary Ellen, egg noodles aren't the best option for this recipe. Seems they get a little mushy. She recommends Kluski noodles. In case you're wondering, like I was, this is a style of noodle, not a brand. I'd love to show you a pic, but.... Instead, you'll have to Google Kluski noodles. Mary Ellen says they have a better consistency and work much better for this recipe.

Add noodles about 20-30 minutes before serving. Just add them to the simmering soup, stir, and continue to simmer.

This is the most flavorful chicken soup I have ever had. I know you're going to love it, even without seeing how wonderful it looks. And it's sooooo good for you, something we're all looking for this time of year.

Until next week when, hopefully, Blogger will allow me to upload photos...eat well and stay healthy.


  1. I'm going to try this tomorrow! We're chicken soup fans, but I can never really seem to get it right.

    Probably because I never follow a recipe!

    And now I have one...

    1. I know what you mean, Virginia. The closest I had was my chicken and dumpling recipe. But you can't beat the flavors in this one. I only wish I could have shared the pix. Blogger wouldn't even give me the option to upload. Go figure.

  2. You got me with the "virtually no fat, but tons of flavor". I love all the different flavors - chicken, carrots, celery, onion, thyme...

    Did I read that right? Broth AND bouillon? No wonder this soup is so good!

    This is going on the menu for next week. This week, we're having the Chicken and Dumplings recipe you shared awhile back...http://yankeebellecafe.blogspot.com/2012/01/tuesdays-with-texan.html You know, that was your first "Tuesday With the Texan, almost a year ago. My, how time flies!

    1. Doesn't it though. I'm still trying to figure out where 2012 went.

      That's right, Jan...broth and bouillon. Hence the need for little or no salt. And Mary Ellen says to tweak the flavors and amounts of vegies to suit your tastes. I'm toying with the idea of adding some green chilies and making kind of a tortilla soup. Yum, yum.

    2. Hmm, green chilies, some white beans, and maybe a garnish of lime...now we're talking!

      For those who don't want added MSG in their food, I recommend Das Dutchman Essenhaus Chicken Base - I use it instead of bouillon all the time. It's fabulous, and available on Amazon - but I buy it at the restaurant in Middlebury, Indiana.

      And no, I wasn't paid for this promotion :)

  3. Much needed in this season of the flu!

    Thanks, Julie

    1. Isn't it though, Julie? And we all know how grandmas sang the praises of chicken soup.

  4. Mindy, this sounds simple and yummy! Will be nice for when cold weather settles in to stay. I was looking at photos of Ruthy's house--with all the snow--and just can't imagine! Soup would be perfect for the cute kiddies in the photos. :)

    1. Missy, it's cold here in Texas. Well, cold for us. Today has just been wet and dreary, temps not getting above 50. And you know what we get you'll have in a day or two. But I'll take it, rain in whatever form cometh. The drought of 2011 taught us a hard lesson.