When I make a big pot of homemade chicken soup the process begins with split chicken breasts, root vegetables, a large glove of garlic, a finger of fresh ginger and cold water. Boiled down for stock and bits removed.
My spices include salt, black pepper, dried rosemary, dried thyme and one bay leaf.
While the chicken cools a bit for easier handling, I add finger length carrots, large dice celery, chopped onion and eventually the cleaned strips of white meat chicken to the pot.
As those flavors meld and soften, I boil water to prepare the pasta (my favorite is bow ties and I only parboil them).
When the 'ties are ready to be added in, I also add about a half cup of Marsala wine.
Pot boils until everything is married and I yell "soups on."
Nothing super scientific or grand about my method so I'd love to hear what you add to chicken soup. Any special add-in?
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