Old Fashioned Chicken
Soup (with a zing)
Cut up or whole chicken
Chicken broth or soup base
- Minced Onion
- Diced Celery
Salt and pepper
- Parmesan cheese
At first glance, this chicken soup recipe and the list of
ingredients doesn't look all too different. And it
isn't! But this chicken soup does have a couple of added
things that will completely bump the taste of the whole
experience and most people won't notice a thing other than that
this is the best chicken soup you have ever made.
In this recipe of chicken soup, we use just a bit of garlic
powder and white vinegar. Obviously not enough to turn
this into a garlic dill pickle, but these spices can be used
delicately to enhance many other flavors without being
obtrusive. These will smell strong to begin with but will
taper as the soup cooks, leaving more aromas than your sister's
soup ever could.
Place chicken in a large pot
and bring to boil. Continue to boil slowly for 40-60
minutes depending upon how large the chicken is. You will
see the meat start to separate from the bone. Pull the
meat off, refrigerate and save till later.
Strain the broth through a colander
to remove stray skin and other non-meat chicken slough, and then
return to pan and reheat.
If necessary for quantity, add
more canned broth or preferably, water and chicken base
paste. Both of these have salt so wait on this for
awhile. For people that don't taste food well, add more
chicken base paste and bump the flavor. It's amazing what
this can do.
Add about a half tsp of garlic
powder and one oz of white vinegar for 6 cups of broth.
Toss in your diced onions, celery, and carrots to cook until
they are tender.
Add pasta and cook till done,
return chicken to the pan, and reheat.
Add parsley, salt and pepper to
taste, and top off with some dried or a sprig of basil, and then
sprinkle some parmesan cheese once it is in the bowl.