My late Grandma Claire made the best chicken soup. It is a family tradition to serve it at every Jewish holiday. I also make a Step 2 version using Banza chickpea pasta whenever my kids catch a cold–little do they know how fiber-packed their chicken noodle soup is!
INGREDIENTS (serves 8):
- 1 lb chicken breast, boneless and skinless (or 12 boneless skinless chicken tenders) cut into bite-size pieces.
- 4 carrots, peeled, cut into halves
- 2 turnips, peeled, cut into halves
- 1 onion, chopped
- 4 stalks celery, cut into large pieces[/twocol_one]
- 2 bay leaves
- 1 quart water
- 1 (32-oz) can fat free chicken broth
- 1 Tbsp salt
- ½ Tbsp pepper Fresh parsley
- 8 whole peppercorns
- 3 sprigs of fresh dill
- Cheese Cloth[/twocol_one_last]
Place chicken pieces in a large pot, pour in water and chicken broth. Cut cheese cloth into a large-enough piece to fit all of the herbs and spices. Place parsley, peppercorns and dill into the cheese cloth and tie up into a little bundle; add this and the vegetables to the pot.
- Bring to a boil, then reduce heat to low and simmer for one hour, uncovered.
- Use a ladle to skim any fat that rises to the top of the soup and discard. Remove and discard the cheesecloth.
- Turn off heat and carefully remove the chicken and vegetables and place on a cutting board or plate and let cool. Once cooled, shred chicken and cut up the vegetables into small pieces.
- Add the chicken and vegetables back to the soup and heat to serve immediately.