There’s something extra comforting about chicken soup, and it’s more than just because it’s warm and savory on a cold winter day. If you make your own broth, the boiling of the chicken carcass makes it chock-full of helpful minerals, and the combination of vegetables and chicken stock give this soup anti-inflammatory properties that really DO help you get over a cold or flu. I’ve read countless articles about it. But I’ve also experienced it.
My mom taught me how to make this simple recipe, and I’ve been making it for years. Last year, when we were hosting a student from Japan, I saw it’s healing properties first hand. Poor Hana came down with strep throat while 5,000 miles from home. I felt so bad for the poor girl! We got her a shot of penicillin, and I made her a batch of chicken soup. The soup started her on the mend, and the penicillin finished the job.
A few months ago, my son Justin brought his girlfriend over when she was super sick with a cold and fever. I went into Mom-mode, and had Ashley popping Advil and sucking on cough drops while I stirred up some chicken soup. She spent the day getting hydrated and sipping soup. Again, the healing powers of chicken soup did the trick! (And that girlfriend is now his fiancée—more magical mystery powers of the soup? It may have played a part…)
This week, my friend Marylee came down with a nasty virus. I brought her a couple jars of chicken soup, and the next day she was on the mend. She told me I should post the recipe for “sick soup” and I told her I was sure I’d already posted a basic thing like chicken soup. But surprisingly, I hadn’t! So here it is. Incidentally, it’s also delicious when you’re NOT sick!
1 rotisserie chicken
5-6 carrots, peeled and cut into 2-inch chunks
Center leafy pieces of celery bunch
1 yellow onion, peeled and cut into quarters
1 tablespoon salt
1 teaspoon celery seed
1/2 teaspoon black pepper
2-3 bay leaves
6-8 cups home made chicken broth
3-4 carrots, peeled and diced
2-3 stalks celery, washed and diced
1 cup diced cooked chicken
¼ to 1/3 cup white rice, uncooked
1 teaspoon salt
Dash smoked Spanish paprika
Remove chicken from one whole cooked rotisserie chicken, reserving skin and bones. Set meat aside. Put chicken carcass and skin in Dutch oven with carrots, heart of celery, onion, salt, celery seed, pepper, and bay leaves. Cover with water and bring to a boil. Reduce to low and let simmer for 60 minutes. Strain broth off, and discard all vegetables and chicken bone and skin.
Put 6-8 cups of chicken broth in large sauce pan or small Dutch oven. Add carrot, celery, chicken, rice, salt, and paprika. Bring to a boil. Reduce to simmer and cook for 20 minutes. Taste and add salt or other spices as necessary. Serve to your sick foreign-exchange student, friend, or your son’s future bride.