Momma Jans Good For What Ails Ya Chicken Soup Recipes

Steps:

• Place chicken and water in a large pot over high heat and bring to a boil. Reduce heat, cover and simmer, skimming fat as needed, 30 minutes.
• Place the halved onion, bay leaves, peppercorns, whole celery, whole carrots and lemon grass in the pot and simmer, covered 1 hour.
• Strain broth and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces.
• Return strained stock to pot over high heat, and stir in chicken base, chopped celery and chopped carrots. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender.
• Chop celery leaves and stir into pot with the noodles. Simmer until noodles are cooked, about 10 minutes more. Stir in chicken and heat through.

Steps:

• Bring chicken broth, water, and chicken base to a low boil. While liquids are heating, shred turnip, parsnip, and carrots, chop celery, mince garlic, halve onion. Once liquids come to a low boil, add shredded veggies, halved onion, minced garlic, chicken parts, and mild golden curry. Simmer until chicken pieces are done - depending on thickness of pieces used, this is approximately 20-30 minutes. Remove onion and discard. Remove chicken, cool, and chop or shred.
• Add corn and potatoes. Simmer until potatoes are tender, approximately 15-20 minutes. Add chicken pieces to reheat. If you like noodles, add them and cook just until al dente (soup will be hot and noodles will continue to cook after the pot is off the heat).
• Optional "tweaks": In step one, you can add a shredded 4 inch piece of broccoli stem; if fresh corn is in season, cut the kernels from 2-3 cobs instead of using frozen, then add denuded cobs to step 1, removing with halved onion, and adding fresh kernels instead of frozen in step 2. Another option in step 2, add 1 cup defrosted frozen peas that have been pureed with a stick-blender. If you do not use boxed broth & base, then you'll need to make stock using a whole chicken (with skin) along with grated & chopped veggies in a pot of water for about an hour; remove chicken pieces and thoroughly chill stock, so that when fat solidifies, you can remove it easily with a spoon. Then finish the recipe.