Homemade Chicken Soup

My personal soup recipe.

Note: I don’t measure when I make this, the measurements are estimated.

breast, thigh meat from one large whole chicken, or 2 small fryers
olive oil
turkey rub (optional)
one whole celery (whole plant with all stalks, only very top cut off), chopped
half a package baby carrots, chopped
3 bay leaves
half of large yellow onion, chopped
1-2 tbsp minced garlic
1-2 tbsp mixed italian spices (rosemary, sage, thyme, etc.)
1/8-1/4 tsp black or white pepper
1/4-1/2 tsp of crushed red pepper or ground cayenne
1 – 1 1/2 tbsp iodized salt or sea salt
1/4-1/2 tsp ginger (optional)
1 tbsp lemon juice -or- vinegar
1/4 cup chicken fat -or- chicken leg bones -or- 1/2c chicken broth
1 cup of rice -or- 2-3 cups pasta (small pieces)
filtered water

Time: about 2-3 hrs

Rinse chicken and remove gibbets, if included.
Pat dry, place in glass or metal roasting dish breast side up or standing.
Rub skin with olive oil and turkey rub. Bake as directed or roughly an hour or two, until fully cooked.

Wash celery and carrots. Chop as desired. (I chop carrots into small pieces and celery into medium.)
Peel and chop onion.
Add vegetables to stock pot.
Add garlic, seasonings, salt, and chicken fat/bones/broth.
Fill with just enough water so that vegetables can move freely when stirred.
Bring to a rolling boil. Reduce heat to just below medium.
Cook for 30-40 minutes. (If using chicken bones, wait until chicken is done and pulled apart.)

After chicken is cooked and has cooled enough to handle, cut off drumsticks and wings. (You can use these in the soup if you want, but I always save them to eat separately.)
Cut off breasts and thighs, peel off skin.
Remove as much fat solids as possible, remove bones from thighs.
Cut into chunks or pull chicken meat apart into bite size pieces.

Taste soup, adjust flavor if necessary. (At this point I wouldn’t measure, just pinch, sprinkle, and dash until perfect.)

When vegetables are done boiling add chicken pieces and rice/pasta. (Remove bones, if used.)
Fill with 2-4 more cups of water, or just enough to make sure soup is watery after rice/pasta has fully expanded.
Cook at same temp for about 30min, or until vegetables and rice/pasta are soft enough.

Add lemon juice.
Taste soup again, and check for desired softness of vegetables and rice/pasta.

If done, turn off heat and let sit for 5-10min before serving.

Serve with buttered toast, breadsticks, or crackers.

If soup becomes too salty add a half-to-whole baking potato, peeled and chopped into small pieces.

If soup becomes too spicy add a little extra lemon juice/vinegar and 1-2tsp sugar.

If soup is too watery sprinkle a little extra of all seasonings and salt, and add a little extra fat/broth. If necessary add more rice/pasta after cooking, and let simmer on low until tender.

If cooking for small children, omit all pepper, do not use vinegar, and finely chop all vegetables for ease of eating and to prevent choking. Add pepper to bowls separately, add a tiny pinch of mild pepper to child’s bowl if desired.
Cold remedy notes: soup may shorten cold/flu, help relieve symptoms, and relieve dehydration

For colds or the flu try this – chicken soup with all ingredients included, herbal tea sweetened with raw honey, and butterfly crackers. A glass of raw milk and a couple oatmeal raisin cookies after.