Hearty Healing Chicken Soup: Leftover Logic
My mother would always make chicken soup when we were sick — “Jewish Penicillin,” she called it, certain of its healthful properties to get us through the winter months.
While science hasn’t proclaimed homemade chicken soup to be the definitive cure for the common cold — yet! — this home-spun remedy will at least make you feel better. Not to mention taste good, too. It’s also packed with nutrients.
My mother loved to make Chicken Soup with Matzo Balls, and so do I. Today, it isn’t easy to find a stewing chicken, so I use a combination of chicken parts — thighs, wings, backs, (basically whatever is on sale that brings the combined weight up to five pounds) — to make a rich, golden chicken stock. Simmer the broth slowly after it comes to a boil, and you will be rewarded with a shimmering clear stock. (Continuing to boil the broth will result in a cloudy stock.)
The stock from homemade chicken soup can be substituted for any recipe that calls for canned chicken broth, always resulting in a better, more healthy soup. (My mother told me so.) I’ve discovered I crave chicken soup now even when I am not ill. And I roam the globe in search of terrifically tasty versions of it. You can too!
Just skip the matzo balls for this classic Mexican version. Full of corn and crunchy tortillas, this soup will keep you warm throughout the winter.
You don’t need a plane ticket to indulge your Mediterranean fantasies with this satisfying Italian bowlful.
Get on a fast-track to Southeast Asia with this tangy broth that’s scented with lemongrass and fresh basil, chock-full of udon noodles, and flavored with ginger and sesame oil.
Make it through winter by making all these great recipes for chicken soup!