Mom's Cold-Season Chicken Soup Recipe

Name: Mom's Cold-Season Chicken Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 4 cups of homemade chicken stock; Fat from the homemade chicken stock; 1 yellow onion, peeled and chopped; 2 carrots, sliced in 1/4-inch slices (about the same amount as onion); 2 celery stalks, sliced in 1/4-inch slices (about the same amount as the onion); 1 Tbsp fresh parsley leaves; 1 Tbsp of chopped greens from a green onion (green part of the green onion) or chives; 1/4 teaspoon poultry seasoning (ground sage and thyme); 1/8 teaspoon (a pinch) of crushed red pepper flakes (or a small pinch of cayenne); Salt and freshly ground black pepper to taste

Mom and dad are both sick this week with a "rotten cold" that is keeping them feeling pretty miserable - coughing, sneezing, grumpy, etc.

Mom made a delicious chicken soup today with just chicken broth and vegetables, no chicken meat. It was so good, I just had to get the instructions down before I forgot.

The most important thing of course is the chicken stock. If it all possible use chicken stock you've made from bones or backs (see chicken stock recipe.)

If you are looking for a more robust chicken soup, check out our Chicken Noodle Soup made with stock from a whole chicken.

Mom's Cold-Season Chicken Soup

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings 3 to 4 servings

4 cups homemade chicken stock
Fat from the homemade chicken stock
1 yellow onion, peeled and chopped
2 carrots, sliced in 1/4-inch slices (about the same amount as onion)
2 celery stalks, sliced in 1/4-inch slices (about the same amount as the onion)
1 tablespoon fresh parsley leaves
1 tablespoon chopped greens from a green onion (green part of the green onion) or chives
1/4 teaspoon poultry seasoning (ground sage and thyme)
1/8 teaspoon (a pinch) crushed red pepper flakes (or a small pinch of cayenne)
Salt and freshly ground black pepper, to taste

Sauté onion, carrots, and celery:

In a 4 qt saucepan, heat a tablespoon of chicken fat (that has risen to the surface and solidified from your homemade stock) on medium high heat. If you don't have enough chicken fat, you can add some olive oil. Sauté the vegetables in the fat until the carrots are almost done.

Elise Bauer

Elise Bauer
Add seasonings:

While you are sautéing the vegetables, add the seasoning - the poultry seasoning, the crushed red pepper flakes, a pinch of salt and a pinch of pepper. Seasoning like this during the cooking of the vegetables brings out their flavor. According to my mother, crushed red pepper flakes or cayenne is very helpful for a cold, which is why it is part of this recipe.
Add stock and simmer:

Add the 4 cups of chicken stock. Bring to a low simmer. Cook until the carrots are just cooked through (about 5 to 10 minutes).

Elise Bauer
Add the fresh parsley and green onion greens:

Check seasonings (you will likely need to add more salt) and adjust to taste.

Elise Bauer

Serve with (at least) day old crusty French bread.

Note: I asked mom about why no chicken meat and she said that it muddies the flavor of this particular light soup. I think I would have to agree. This soup is absolutely delicious just the way it is. Just make sure you are starting with excellent stock.

Nutrition Facts (per serving)
142	Calories
6g	Fat
15g	Carbs
7g	Protein

Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories	142
% Daily Value*
Total Fat 6g	8%
Saturated Fat 2g	9%
Cholesterol 10mg	3%
Sodium 456mg	20%
Total Carbohydrate 15g	5%
Dietary Fiber 2g	6%
Total Sugars 7g
Protein 7g
Vitamin C 6mg	28%
Calcium 34mg	3%
Iron 1mg	5%
Potassium 437mg	9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.