You could open a can, but nothing says “I love you” more eloquently than a fragrant bowl of homemade chicken soup. And with convenient off-the-shelf stocks and broths in your local grocery,
it’s easy to nurture your sweeties with a soul-infused bowl of goodness.
For a quickie, no-hassle version of this soup, use a rotisserie chicken from the deli. Remove and discard the skin and fat and toss it right into the broth (the bones will add homemade flavor to canned broth).
Breathe in the love, banish a nasty cold, open hearts and sinuses.
All Better Chicken Soup With Chervil and Fresh Lemon Juice
3 tablespoons olive oil
1 medium onion, chopped
4 celery ribs, chopped
4 carrots, peeled and chopped
2 tablespoons freshly minced parsley
Coarse salt and cracked black pepper to taste
1 teaspoon fines herbs 1 teaspoon chervil
2 or 3 skinless, bone-in chicken breasts
6 cups chicken stock or broth
1 cup dry white wine
8 ounces wide egg noodles or 1 cup orzo
Juice of 1 lemon
Fresh parsley, optional, for garnish
1. In pot over medium-low heat, heat oil and onion, celery, carrots and parsley, seasoning with salt and pepper. Sprinkle vegetable mixture with fines herbs and chervil.
2. When vegetables are tender, add chicken, seasoning breasts with salt and pepper. Pour in stock and wine. Cover. Simmer 20-30 minutes, or until chicken is tender enough to slide off bone. Remove chicken and any bones; cool. Remove meat from bones; tear meat into bite-size pieces.
3. Add noodles to broth and vegetable mixture. Simmer until noodles are tender. Turn off heat. Add chicken pieces. Add lemon juice and adjust seasoning if necessary. Garnish with additional parsley.
Diva confession: Stock or broth? There’s not a huge difference, but stocks generally are made from bones, and broths are made from meat, giving stock a little richer flavor. Broth can also have salt and other seasonings. Stock brings body; broth brings flavor.