When I recently came home from the hospital (bye,bye appendix) I craved soups. For the first week or so, I was very lucky to have caring friends and neighbours to drop food off almost daily.
Two friends dropped off homemade chicken soup – both versions equally delicious and uplifting with some different ingredients. Their soups inspired me to make my own version over the winter break. Next time someone I know is in need of extra love, I will be the one showing up with a jar of homemade soup at their doorstep.
Notes: This recipe is ideal to make after roasting a big chicken…or a turkey. Use the cooked carcass to make chicken stock and the left-over meat for the soup the next day.
Homemade Chicken Soup
Few ingredient, so much comfort
Ingredients
- 2 tbsp of olive oil
- 1 large leek, trimmed and sliced (green parts removed)
- 1 medium-sized parsnip, peeled and diced
- 1 medium-sized parsnip, peeled and diced
- 2 celery ribs, diced
- 8 cups of chicken stock
- 3- 4 cups of diced chicken meat
- 2-4 Tbsp of parsley (or to taste)
- salt and pepper to taste
Instructions
-
Saute leeks, carrots, parsnip and celery for 5-10 minutes.
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Add broth and chicken meat. Bring to a boil and simmer for 15 minutes. Add parsley and serve.