Happy Super Bowl Sunday! While most of America is indulging on snack and party food, I went a different direction. Today is also National Homemade Soup Day. Soup – the ultimate comfort food. I love it!
When I was trying to decide on my favorite soup recipe to share (there are just so many, I really love soup), I read yet another article about the devastating flu season we are facing this year. According to the CDC, it’s the worst and most widespread on record in recent years with the most hospitalizations and fatalities. So heartbreaking. And we are only halfway through the flu season.
It occurred to me that chicken soup is one of those foods that really do make us feel better when we’re not feeling well. It’s been scientifically proven too, so this isn’t just a myth or old wives tale. It helps clear the nasal passages, and has even been shown to ease some inflammation. I don’t know about you, but that sounds good to me.
I realize it’s easy to just pop open a can, but real chicken soup is simple and so much better tasting and better for you. I prefer mine with old fashioned fluffy steamed dumplings, but if rice or noodles are your thing, then I say go for it! You can also be creative with the spices or veggies. I keep mine pretty basic. This recipe makes a lot so share some with a neighbor or friend. Enjoy and be well ♥️
2 lbs chicken thighs or breasts, bone in
1 medium onion, diced
3 stalks celery, diced
2 large carrots, sliced
1 Tbsp minced garlic
2 bay leaves
1 large chicken bouillon cube
1 Tbsp parsley
1/2 tsp thyme
2 tsp salt
1/2 tsp freshly cracked pepper
In a large soup pot, add all ingredients with 8 cups of water. Bring to a boil then cover and reduce heat to simmer for an hour. Remove chicken pieces to a plate and discard all bones. Then shred the meat and return to the pot. Taste and adjust spices to your liking. Simmer for another 30 minutes and serve.
Old Fashioned Drop Dumplings
1 cup flour
1 Tbsp baking powder
1 tsp salt
1/2 cup milk
2 Tbsp olive oil or vegetable oil
Whisk flour baking powder and salt together in a medium bowl. Stir in milk and oil until a soft sticky dough forms. Do NOT over mix. Set aside to rest for 10 minutes, giving the baking powder time to activate and the flour time to absorb the liquid. Drop by spoonfuls on top of boiling stew or soup. Cover and allow to steam cook for 15 minutes. Do NOT lift the lid while the dumplings are steaming.