Mom's Cold-Season Chicken Soup
Ingredients
- 4 cups chicken stock
- Fat
- 1 onion yellow onion
- 2 carrots carrots
- 2 stalks celery
- 1 tablespoon fresh parsley leaves
- 1 tablespoon green onion
- 1/4 teaspoon poultry seasoning
- 1/8 teaspoon crushed red pepper flakes
- to taste Saltground black pepper
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Instructions
- In a 4 qt saucepan, heat a tablespoon of chicken fat (that has risen to the surface and solidified from your homemade stock) on medium high heat. If you don't have enough chicken fat, you can add some olive oil. Sauté the vegetables in the fat until the carrots are almost done.
- While you are sautéing the vegetables, add the seasoning - the poultry seasoning, the crushed red pepper flakes, a pinch of salt and a pinch of pepper. Seasoning like this during the cooking of the vegetables brings out their flavor. According to my mother, crushed red pepper flakes or cayenne is very helpful for a cold, which is why it is part of this recipe.
- Add the 4 cups of chicken stock. Bring to a low simmer. Cook until the carrots are just cooked through (about 5 to 10 minutes).
- Check seasonings (you will likely need to add more salt) and adjust to taste.,Serve with (at least) day old crusty French bread.,Did you love this recipe? Let us know with a rating and review!
Source
Original recipe: View Original