From Oma’s collection, I’m sharing her old fashion Chicken Soup recipe. Whenever someone got sick Oma would bring over her Chicken Soup. There was just something about Oma’s soup that made us feel special. Like an extension of her hugs all warm and cozy. It simmers in a rich buttery broth, is loaded with chunks of chicken and vegetables, and the basil and lemon salt add a savory bite.
When I think of Chicken Soup, I remember these times with Oma which was a win-win, because I never got sick. I was able to enjoy the full flavors of the soup and visit with Oma. My siblings, unfortunately, associate it with being sick. If you are sick just buy a can of soup. If you want a rich hearty meal with a delicious golden broth then add this recipe to your file.
Rinse a head of celery. Cut off the top and an inch off the bottom. Save for the broth. Cut the remaining stalks into chunks. Wash and peel 4 carrots. Cut the ends off and save for the broth. Cut the remaining carrots into chunks. Peel and rinse 2 large onions. Set ½ an onion aside for the broth. Cut the remaining into chunks.
Basically, all the parts you would normally toss save for the broth. I wash and cut the vegetables placing all the “scraps” to one side and the soup vegetables to the other side. I even use that center part of the celery in the making of the broth.
In a small bowl, mix 2 tablespoons basil & lemon salt with 1 teaspoon ground pepper. Cover a whole chicken inside and out with the salt mixture.
👩🍳TIP: New guidelines on chicken…it is no longer advisable to rinse your chicken. Rinsing, washing, or soaking raw poultry does not destroy bacteria, but does increase the risk of contaminating other foods, utensils, and surfaces. I’m fond of placing 2 sheets on parchment paper down and salting the chicken. Once I have the chicken in the pan I discard the paper and wash hands immediately.
Place the chicken in a 9×13-inch baking dish with 2 cups of water. Roast in a 425°F. for 1½ hours. Remove the chicken from the broth and let cool until easy to handle. Remove the meat, cover, and set aside.
Pour the broth from the baking dish into a large stock pot. Add 5 cups of water and the chicken carcass, wings, and the scraps from the vegetables. Add any unused salt mixture to the pot. Bring to a boil, reduce heat to medium and let simmer for 1 hour. Remove the bones and vegetables leaving only the liquid.
👩🍳QUICK TIP: Place the broth from the pan into a large stockpot. Add 5 cups of organic chicken broth and bring to a boil. Reduce the heat and go on to the next step. This will speed up the time, but you will lose some of the intense flavor, but still good, so no shame.
In a large skillet melt 3 tablespoons of butter. Add the chopped celery, carrots, onion, and 4 chopped large firm potatoes. If you like noodles in your soup add them here. Sauté for 3 – 4 minutes.
Add the vegetables and the chicken to the broth. Simmer for 30 minutes.
- 1 whole chicken
- 2 tablespoons basil & lemon salt
- 1 teaspoon freshly grind pepper
- 7 cups water
- 3 tablespoons butter
- 1 head celery, chunked
- 4 carrots, chunked
- 2 large onions, chunked
- 4 large firm potatoes, quartered
Preheat the oven to 425°F.
Mix the basil & lemon salt and pepper in a small bowl. Spread over and in the chicken. Place the chicken in a 13×9” baking dish with 2 cups of water. Roast for 1½ hours. Remove the chicken and let cool. Separate the meat and bones.
Pour the juices from the baking dish into a stock pot. Add the carcass, wings, and the top of the celery, carrots ends, ½ onion and remaining salt mixture. Bring to a boil, reduce heat to medium and let simmer for 1 hour.
Remove the solids from the broth and discard.
Melt the butter in a large skillet add the celery, carrots, onions, and potatoes. Add to the stock along with the chicken. Simmer 30 minutes.