Renee's Family Recipe For Chicken Soup with Garlic and Herbs
Printer Friendly VersionHere's my family’s recipe for our favorite comforting chicken soup, guaranteed to make you feel warm and happy. The special ingredients are the addition of a few cloves and fresh ginger which adds richness and complexity.
- One very large, deep soup pot, heavy enough so it can simmer without burning
- 2-3 large onions, coarsely chopped
- 3 large garlic cloves, peeled and mashed or chopped
- 5-6 large carrots, peeled and cut into 1/2 inch rounds
- optional: two parsnips, peeled and cut 1/2 inch rounds
- 1/2 small bunch of celery, strings removed, cut into 1 inch slices or use 1 large celeriac root, peeled and cut in 1 inch slices
- 3-5 lb. fresh whole chicken, rinsed thoroughly, including giblets (except liver) or use 2 large whole chicken breasts
- 4-6 15oz. cans (depends on the size of your pot) good-quality chicken broth. You can use bouillon cubes and water, but that is definitely a 2nd choice
- 2 large bay leaves
- 2 whole cloves or 1/4 teaspoon ground cloves
- 2 inch piece of fresh ginger, peeled and chopped finely or use 1 1/2 tsp. dried ground ginger
- 2 tsp. dried thyme or 2 T fresh chopped thyme
- Salt to taste - it will definitely need salt, as broth salt levels vary widely
- Lots of freshly ground pepper to taste but do not omit - I use at least 2 tsp.
To add after chicken soup is made:
- 3 cups of cooked rice or Orzo (rice-shaped pasta)
- 1 cup freshly chopped Flat Leaf Italian parsley