This classic Chicken Soup recipe is just the right remedy for a cold winter's day. And it's a great way to get protein and vegetables when you're playing it safe during a flare-up.
Yields: Serves 6
- 1 each whole chicken, 3.5 pounds
- 3 quarts chicken stock, or as needed
- 1 cup carrot, diced
- 1 cup celery, diced
- 1 cup leeks, thinly sliced then washed, white and green parts only
- 5 thyme sprigs
- 3 dried bay leaves
- ½ teaspoon dried oregano
- 1 cup frozen peas
- Fresh dill, as needed
- Kosher salt
- Fresh cracked pepper
Method of Preparation:
1. Rinse the chicken well and put in a pot large enough to leave 1 or 2 inches of space between the chicken and walls of the pot. Add chicken stock to cover. Bring to a boil and then gently simmer until the chicken is tender enough throughout, 60 to 75 minutes, skimming and discarding the foam from the top as you go. Remove the chicken to a bowl and let cool.
2. Pull the chicken meat from the carcass, discarding the skin. Chop or shred the chicken meat into bite sized pieces.
3. Skim any foam and fat from the top of the chicken broth and discard. Return the stock to a simmer. Add the carrot, celery, leek, thyme, bay leaves, and oregano. Season with salt and pepper.
4. Simmer the vegetables until tender, about 20 minutes. Add the peas and reserved chicken meat.
5. Simmer until the peas are tender about 10 minutes. Discard the bay leaves. Sprinkle with fresh dill and serve hot.
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