Chicken soup is a staple in our house during colder months of the year. It keeps well and makes lunch preparation a breeze. It nourishing, warming and healing.
I like it with pasta, rice, quinoa or other grain and leafy green vegetables - kale, bock choy, chard. The kids prefer it with pasta or rice. Good thing they like carrots. From my mom point of view I use way too much carrots. "Carrots make the soup so sweet! I can't eat it" she said. But the kids love it.
This chicken soup is a like my marriage - pairing of Russian and Yemeni. With a lot of carrots, onion and parsnip (Russian side) and hawaij spice mix made of turmeric, pepper, cumin, coriander (Yemeni side). Being multinational has a huge advantage. It allows me to adopt healthy practices from various cultures. Like in this chicken soup. Carrots for vitamins and fiber, turmeric for its anti inflammation properties.
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| Served for lunch at home - chicken noodle soup with carrots and chicken meat |
I like it with pasta, rice, quinoa or other grain and leafy green vegetables - kale, bock choy, chard. The kids prefer it with pasta or rice. Good thing they like carrots. From my mom point of view I use way too much carrots. "Carrots make the soup so sweet! I can't eat it" she said. But the kids love it.
This chicken soup is a like my marriage - pairing of Russian and Yemeni. With a lot of carrots, onion and parsnip (Russian side) and hawaij spice mix made of turmeric, pepper, cumin, coriander (Yemeni side). Being multinational has a huge advantage. It allows me to adopt healthy practices from various cultures. Like in this chicken soup. Carrots for vitamins and fiber, turmeric for its anti inflammation properties.
Chicken carrot soup
Serves 4 with enough leftovers to pack few lunches
Ingredients:
chicken, 1/2 whole natural, preferable organic (see note)
chicken, 1/2 whole natural, preferable organic (see note)
carrots , 5-6 cut to bite pieces
onion, 1 peeled whole
black pepper, 1/4 teaspoon or to taste
black pepper, 1/4 teaspoon or to taste
sea salt, 1/2 table spoon or to taste
parsley leaves, chopped, 1 table spoon or to taste (optional)
parsley leaves, chopped, 1 table spoon or to taste (optional)
healthy extras (optional)
bone gelatin powder, 2 teaspoons
1 teaspoons turmeric or 1 teaspoons of hawaii
cumin seeds, 1/2 tsp
bay leaves, 2
vinegar or lemon juice, 1 tea spoon (acid helps to extract minerals from the bones to the broth)
parsley steams, 4-5 tied using tea bag string
Method
Wash chicken pieces under cold water. Place them in big, preferably heavy pot and cover with cold water. Bring close to boiling on medium high heat. Turn the heat to low. As foam is forming, discard it using large spoon (slotted works the best). Repeat as needed. Add carrots, onion and any of healthy extras. Simmer for 4 hours to ensure the bird will release minerals, gelatin and other good nutrients into the stock. Add salt and black pepper and simmer for 10 more minutes. Turn off. Get the cooked meat out and strain the stock. Remove meat from the bones and cut to bite pieces. Return the carrots and the clean meat back into the broth. Discard the bones. Boil the broth for 3 minutes. Serve the broth over cooked regular or whole grain pasta garnished with chopped parsley.
Wash chicken pieces under cold water. Place them in big, preferably heavy pot and cover with cold water. Bring close to boiling on medium high heat. Turn the heat to low. As foam is forming, discard it using large spoon (slotted works the best). Repeat as needed. Add carrots, onion and any of healthy extras. Simmer for 4 hours to ensure the bird will release minerals, gelatin and other good nutrients into the stock. Add salt and black pepper and simmer for 10 more minutes. Turn off. Get the cooked meat out and strain the stock. Remove meat from the bones and cut to bite pieces. Return the carrots and the clean meat back into the broth. Discard the bones. Boil the broth for 3 minutes. Serve the broth over cooked regular or whole grain pasta garnished with chopped parsley.
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| Chicken noodle carrot soup in thermos for school lunch |
Serve leftover stock with rice, pasta or whole grain of your choice. My childhood favorite is to boil the stock with potato chunks. Heavenly.
Note
You can get whole chicken and use breast and tight meat for stir fry or other dish and take bones, wings, drumsticks and this little package it has inside for soup.
Questions? Comments? I invite you to discuss.
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