There’s nothing so gratifying as a savory mug of nourishing chicken soup at the top of a trail or back at camp. This chicken soup recipe is easy to follow and even easier to make. It comes handed down from my great-grandma to you!
2 pounds chicken meat with bones—you can use a roasted chicken carcass that’s left over from last night’s meal.
1 medium onion (chopped)
2 cloves of garlic (minced)
3 medium potatoes (chopped)
3 medium carrots (chopped)
1/2 cup fresh chopped parsley or 1/4 cup dried parsley flakes
1 teaspoon Hungarian paprika
Salt and pepper to taste
Simmer the chicken in salted water (1/2 teaspoon) for 45 minutes. You might want to break the bones to extract the nutrient-rich marrow. You can do this by putting them in a plastic bag and breaking them up with a hammer. Cracking the bones and allowing them to simmer with the meat makes bone broth, which we all know is super good for us. When the chicken is easily picked from the bones, remove the whole shebang from the water. Separate the chicken from the bones and return the meat to the pot. Add more water if need be, along with the rest of the ingredients. Simmer until the veggies are tender. Add salt and pepper to taste. That’s it! So easy, so yummy!
Feel free to add other veggies that you prefer. Think golden beets, squash, kale, Brussels sprouts, or cabbage. The beauty of this recipe is its versatility. Enjoy! // (Suzanne Tabert)