It’s a chicken soup kind of a day in Chicago, that is pretty much the case. Fall is moving in and it is really the first cool day.
As we all know and good chicken soup is warm and soothing, making it the perfect comfort food. My recommendation is to cook a chicken stock from scratch. My chicken stock recipe has only 166 mg of sodium for a 1 cup serving. If you purchasing a chicken stock, a low sodium is highly recommend, anything else is very likely extremely high is sodium.
The nostalgic Factor
There is that magic that surrounds the healing power of a good bowl of chicken soup. I’m sure you remember the promises that were made, eat that chicken noodle soup it will make you feel better, That promise probably still influences you today and how you feel about chicken noodle soup.
So the message for today is ? Think positive and eat up! Chicken noodle soup is good for you.
Anywhere a chicken walks the earth, a cook stalks behind with a soup pot
A study in 2000 demonstrated that chicken soup does indeed have anti-inflammatory properties that help reduce cold symptoms. Why do I cook fresh chicken soup or stocks when I’m able to purchase them ready to use in a store?
Most purchased chicken stock or bases are usually very high in sodium and contain Autolyzed yeast extract. Autolyzed yeast extract is a substance that results when yeast is broken down into its constituent components. It naturally contains free glutamic acid, or monosodium glutamate, and is often used as a less expensive substitute for MSG. For me, that is a good enough reason to make my own stock.
Liquid Gold
The recipe makes about 4 quarts of chicken stock, so 1 quart can be frozen and used at a later time.
It is always good to have great tasting chicken stock, made from scratch, in your freezer. Look at the image of the chicken stock, I call this Liquid Gold. There is a method to making stocks, and once you know how to do it, you will see a new world open up in ways you’ve never thought of before.
The soup is loaded with fresh vegetables: green peas, butter nut squash, parsnips, Brussels sprouts, carrots and celery. All vegetables that are naturally low in fat and calories, have no cholesterol, and are an important source of many nutrients, including potassium, dietary fiber, folate (folic acid), vitamin A, and vitamin C.
The awesome knife you see in the photo is my favorite kitchen knife. It’s a hammered Kikuichi 8.5″ chef’s knife, seven hundred years of tradition in knife making. Trust me get one, it’s the only knife you ever need in your kitchen.
It's a chicken soup kind of a day
Ingredients
- 3 quarts chicken stock preferable cooked from scratch
- 3 ribs celery
- 3 whole carrots peeled, diced
- 3 whole parsnips peeled, diced
- 8 oz green peas
- 8 oz butternut squash peeled, diced
- 8 oz Brussel sprouts cooked, cut in half
- 1/2 tsp pepper black ground
- 24 oz chicken meat cooked
- 12 oz egg noodles cooked
Instructions
- In a soup pot, bring stock, carrots, parsnips, celery to a boil, reduce heat to medium-low, and simmer for about 10 to 15 minutes.3 quarts chicken stock, 3 ribs celery, 3 whole carrots, 3 whole parsnips, 8 oz green peas, 8 oz butternut squash, 8 oz Brussel sprouts
- Add the cooked pulled chicken meat , brussels sprouts, butternut squash, green peas, black pepper, cover pot and continue to simmer for about 5 minutes. I add the cooked noodles as needed1/2 tsp pepper black, 24 oz chicken meat, 12 oz egg noodles
- Ladle into bowls and serve
Chef Notes
Nutrition
Nutrition information is calculated using an ingredient database and should be considered an estimate