Cold season’s hottest item: RRRG Christine’s Homemade Chicken Soup

Christine Cauble | November 1st, 2010 - 1:18 pm|


Photos and article by Christine Cauble

With the winter about here and colds and flues falling upon as like snow, it’s time for preventative measures (washing hands/anti-bacterial lotions if you can’t wash up), being conscious of what you’re putting your hands and eating healthier as well.  Whether you’re reading this too late and you have a runny nose you need to take care of or whether you’re healthy, this is one of my own recipes you can try out: full of good veggies and broth!  If you make a large batch, freeze some in a container and it will last longer and you’ll have the soup on-hand quickly.  For my vegan/vegetarian friends: omit the chicken and use an alternative like a veggie bullion cube.  I like this one, but your local market may have others:  

Ingredients:

2 teaspoons olive oil

3 Chicken Legs (I prefer hormone-free, free-range chicken)

2 chopped carrots

3 chopped stalks of green onion

3 cut organic potatoes

4 chopped mushrooms

5 leaves of kale

1/4 white onion

•Head up the pot on medium and add about a teaspoon of olive oil.

•Add sliced white onions – sauté them until brown or however you prefer them.  You can also do this in a separate pan and add them to the boiling water.

•Pour water into large pot – boil

•Give the chicken legs a quick rinse; pull off the skin if you want or leave it on and place them in the boiling water.  Cover the pot.

•Let it simmer for about 15 minutes.  The meat will get tender and the flavor will pass on to the water making a nice broth.

•Add potatoes, mushrooms, carrots, some of the green onion.  Simmer for another 15-20 minutes.

•Add the rest of the green onion and throw in some cilantro.

Enjoy! :)

Boiling the chicken for broth

The serving!

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