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There is nothing quite like a hot bowl of chicken soup. The warmth of childhood rushes over your whole body the moment that clear broth hits your lips. The wholesome meal conjures up memories of sitting at the kitchen table while you patiently waited for the first sip. The canned variety, while convenient, just doesn’t compare to homemade chicken soup. Ditch the can and make the real thing — we promise the taste alone is worth it! This guide will effortlessly lead you through the steps for making chicken soup.mirepoix (the mix of vegetables and aromatics your recipe calls for, usually carrots, onions, and celery), chopped chicken breast, salt and pepper, and fresh herbs like thyme.
Cut back on the high sodium found in canned chicken soup by using either homemade stock or high-quality, low-sodium chicken stocks, such as Kitchen Basics or Pacific Natural, that you can buy in grocery stores. When you make chicken soup, don’t be afraid to add salt — the high sodium in canned soups usually comes from the preserving salts, which contain more sodium per gram than table or kosher salt.
In a large pot, heat a tablespoon of olive oil and sauté your vegetables with herbs, like thyme, and a pinch of salt and pepper. Sauté on low to bring out the flavors of the vegetables. If you are in a hurry, just cook until soft (five to 10 minutes), but if you have ample time, cook the vegetables gently for about 30 minutes for the richest flavor.
Next, add the diced chicken and sauté for two to five minutes, depending on the size of your dice. Then, add the broth, check the seasoning, and cook 30 minutes to an hour to deepen the flavor for the perfect bowl of chicken soup. Chicken soup is easy to make, and perfect for those days when you just want a comforting dish for lunch or dinner.
Store your soup in the fridge in an airtight container for up to a week, or cool and freeze in a freezer safe-container or bag to enjoy all season.
The accompanying slideshow is provided by special contributor, Julie Ruggirello.
Angela Carlos is the Cook Editor at The Daily Meal. Find her on Twitter and tweet @angelaccarlos.