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Mrs. Flynn's Chicken Soup
Mrs. Flynn's Chicken Soup Recipe
Start early in the day and let the aroma fill your house. Perfect on a cold snowy day or when someone isn't feeling well.
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Ingredients
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For the stock:
1 whole raw chicken
1 onion, peeled and cut into quarters
3-4 carrots, peeled and cut in half
3 stalks of celery cut into thirds
a few or a lot of cloves of garlic
fresh herbs like parsley, sage, rosemary, and thyme
2-3 whole bay leaves
Salt and whole peppercorns
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For the soup:
4 carrots, peeled and sliced
4 celery stalks sliced
1 onion diced
2 tablespoons olive oil
salt and pepper
small pasta - ditalini is my favorite
Photo Courtesy of Sarah Flynn
Pictured above is Sarah Flynn's homemade chicken soup. Perfect meal for a cold winter FID day!
1. In a soup pot, add everything from above and add enough water to cover - a few inches from the top. Cover with a lid but ajar so steam can release.
2. Get it to boil, then immediately turn down to a low simmer for about 4 hours or more, stirring occasionally.
3. Remove and discard the veggies. Remove the chicken onto a plate and debone. (Save the wishbone!)
4. Strain the broth into another stock pot.
5. Use ingredients below to make the soup. Add chopped veggies to heated olive oil and stir until fragrant - about 5 minutes.
6. Add the stock to the veggies and about half of the chicken pieces. Save the rest of the chicken or freeze for another meal!
7. Once your veggies are cooked to desired tenderness (about 5-10 more minutes), your soup is ready to eat.
8. Cook pasta separately and add to individual bowls to avoid soaking up too much broth.
Comic by Koy Reed
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