Chicken Soup

Courtesy of Bon Appetit

Chicken soup may not necessarily be for the soul, but it is pretty damn good on a raw, rainy night. It has proven health benefits, at least according to some. The New York Times reported in 2007 that a University of Nebraska study showed the positive health effects of chicken soup on the common cold. While the newspaper found the research inconclusive, it was reported that “at the very least, chicken soup with vegetables contains lots of healthy nutrients, increases hydration, and tastes good, too.”

The health benefits may come from those who make their broth directly from the bones. Now, I was never on board with the whole “bone broth” craze. But I do think there’s something to making your own reduction from the actual marrow of the chicken. Then, adding all that veg—a mirepoix of carrots, onions, and celery—and slow cooking it to tender perfection.

Here’s my go-to recipe:

1 whole chicken carcass (roasted chicken from the night before, of course)

6-8 c. cold water

3 TB Kosher salt

1 TB herbes de Provence

1 TB black peppercorns

3 bay leaves

Fresh sprigs of thyme, rosemary, parsley

1 c. diced carrots

1 c. diced celery

1 c. diced onion

¼ c. all purpose flour

1 c. white wine

3 cloves of garlic

1 c. mushrooms (optional)

1 c. egg noodles

1 knob of butter

1 TB extra virgin olive oil

salt and pepper to taste

Place the chicken bones in a stockpot. Cover with cold water. It may take as little as 6 or as much as 8 to cover thoroughly. Add the peppercorns, salt, and herbes de Provence. Boil down until it is a nice straw color. Strain into another stockpot and reserve liquid. With the first pot, place on medium heat and melt butter. Add olive oil. Sweat your onions. Add the carrots and celery. Salt and pepper to taste. When the carrots and the celery have softened, add the flour. Deglaze with the wine. Add the chicken broth. In a separate pan, sauté the mushrooms with the whole garlic. Remove garlic, smash, and mince. (A little Jacques Pépin tip: it’s easier to mince garlic when it’s tender from heat.) Place mushrooms and garlic in pot. Add the fresh herbs. Reduce liquid to concentrate flavors.

Enjoy!