Yes, I am the Mama who created this recipe. And it is my tried and true recipe for a bowl of warm, wholesome, pretty much perfect, chicken soupy goodness.
It has seen us through rainy days, stuffy noses, colds, the flu, and the birth of one child. It has been passed out to sick friends, comforted the heartbroken, and warded off many a chilly evening.
It makes an excellent meal when paired with cheese, fresh fruit, and, maybe some bread and butter, or you can bring a bowl of it to the living room and curl up with a good book, or a movie.
And it makes more than enough for lunches and leftovers.
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Mama’s Chicken Soup
Place a chicken (preferably a pastured, organic chicken) in a pot and cover with water. Add:
an onion (cut in half or quarters; there is no need to peel the onion, especially if it is clean and organic),
a few cloves of garlic,
sprigs of fresh thyme and rosemary (if you have some),
some fresh parsley (this is important),
a few stalks of celery, with leaves,
a carrot (or any ends of carrots and peelings you might have lying around), and
a teaspoon of sea salt.
Bring the water to a boil, then let the chicken simmer for an hour or two… until the chicken reaches an internal temperature of at least 165 degrees. Go ahead and overcook the chicken and it will be fine, and it will give you a wonderful, nourishing broth.
When you are done cooking the chicken, remove it from the pot and let it cool a bit. Skim off or strain out all the vegetables (you’re done with them.) Return the broth to the pot.
Add to the broth:
several sweet potatoes (or one really huge one), peeled and cubed,
several white potatoes, cubed,
an onion, peeled and chopped,
several cloves of garlic, peeled and chopped,
a bunch of carrots, peeled and chopped,
a few stalks of celery, cut up,
a teaspoon of dried rosemary (if you didn’t have any fresh, or if you just want to add more rosemary), and
some more fresh parsley.
Bring it to a boil. Cut up the chicken into bite sized pieces, and add it to the soup. (Be sure to save the bones; they have a batch of bone broth still in them!)
Cook for at least an hour. The sweet potatoes will start to break down, creating a lovely golden broth.
Serve with love.
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