Description
Mom’s Cold-Season Chicken Soup is a light, soothing soup made with homemade chicken stock and fresh vegetables, perfect for chilly days and easy on the digestion. This comforting recipe features sautéed carrots, celery, and onion seasoned with poultry seasoning and a hint of red pepper flakes for a gentle kick, simmered together to deliver a flavorful broth without chicken meat to keep the taste clear and delicate.
Ingredients
Scale
Broth and Fat
- 4 cups homemade chicken stock
- Fat from the homemade chicken stock (about 1 tablespoon)
Vegetables and Herbs
- 1 yellow onion, peeled and chopped
- 2 carrots, sliced 1/4-inch thick
- 2 celery stalks, sliced 1/4-inch thick
- 1 Tbsp fresh parsley leaves
- 1 Tbsp chopped greens from a green onion (green part) or chives
Seasonings
- 1/4 teaspoon poultry seasoning (ground sage and thyme blend)
- 1/8 teaspoon crushed red pepper flakes (or a small pinch of cayenne)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Heat Chicken Fat and Sauté Vegetables: In a 4-quart saucepan, warm one tablespoon of chicken fat over medium-high heat. If there isn’t enough chicken fat, add a bit of olive oil. Add the chopped onion, sliced carrots, and celery to the pan. Sauté the vegetables until the carrots are nearly tender, which should take about 7-10 minutes.
- Add Seasonings: While the vegetables cook, sprinkle in the poultry seasoning, crushed red pepper flakes, a pinch of salt, and freshly ground black pepper. Stir the vegetables to evenly coat them with the spices. This step enhances the flavor of the vegetables and adds a gentle heat, making the soup especially comforting for cold weather.
- Add Chicken Stock and Simmer: Pour in the 4 cups of homemade chicken stock into the saucepan. Bring the mixture to a low simmer. Let it cook gently until the carrots are fully tender, about 5 to 10 minutes, stirring occasionally. Keep the heat low enough to avoid boiling.
- Adjust Seasonings and Serve: Taste the soup broth and add more salt if necessary for balanced flavor. Stir in the fresh parsley leaves and chopped green onion greens or chives just before removing from heat. Serve the soup hot, ideally with day-old crusty French bread to soak up the flavorful broth.
Notes
- This soup is especially good during cold seasons as it is light, easy to digest, and soothing.
- Using homemade chicken stock is essential to achieve the best flavor and richness.
- The recipe omits chicken meat because it can muddle the delicate flavor of the broth.
- The crushed red pepper flakes or cayenne add subtle warmth, which can be comforting during colds.
- Serve with crusty bread to complement the broth and make the meal more satisfying.
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 142
- Sugar: 7 g
- Sodium: 456 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 10 mg
