The best chicken soup is surely made with a lot of love. A big pot on the table and let everyone to help themselves most probably is one the BEST dinners in this world as well.
Total Time: 1 Hours 50 Minutes
Prep Time: 20 Minutes
Active Cook Time: 30 Minutes
Inactive Cook Time: 1 Hours
This chicken soup recipe was inspired by my mother-in-law, Anna. Everybody calls her Nanny.
In the Chinese culture, if you are sick, you must stay away from chicken. When anybody in my extended family is sick, including myself, Nanny always makes a big pot of chicken soup from scratch which is the best medicine ever.
I revised this recipe several times after her moving down south. I always save 2-3 containers of it in the freezer. When you need it urgently, you can just heat it up in the microwave oven.
Although it is made with 100% natural ingredients, the most important ingredient is definitely LOVE.
Feel free to serve egg noodles or crusty bread on the side.
I love bone-in; skin-on dark meat in this soup. You can also replace it with bone-in chicken breast. When dark meat is on sales, this soup only costs for $10. So, stock it up.
Instead of using onion, I use onion powder because most of my family members prefer to stay away from onion. If you choose to use onion, dice it and add it right after all the meat is browned.
4 – 4 ½ pounds (bone-in; skin-on) Chicken Leg Quarters , Thighs or Breasts
2 pounds Baby Carrots
6-8 stalks Celery (diced)
2 Bay Leaves
1 tablespoon Onion Powder
1 teaspoon Turmeric (I use Spice Islands brand)
1/2 - 1 teaspoon Ginger Powder (optional; ginger has a great healing power. I added this ingredient lately. It works very well and married to other flavors perfectly.)
8 Cups of Water
1 tablespoon Extra Virgin Olive Oil (I use non-stick skillet for making this soup. So, I can skip the oil. It is more for greasing the bottom of the pot.)
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