I regularly make chicken soup for my husband and friends when they are ailing, or if the weather is unusually cold and raw. I always thank the chicken. A good neighbor, friend and fellow east-coast exile named this shiksen soup to honor my good intentions and rc religious origins.
The rationale for using breast meat is convenience, not superiour chicken choice for a long-cooking soup. If I had the time to make proper stock, I’d be using fattier pieces or a whole roaster and drippings. As it is, using heavily garlicked olive oil as the fat has its advantages. The root veggies give the soup a full but not cloying sweetness.
- 3 tbsp olive oil
- 3 large ribs of celery, diced
- One medium-large onion, diced
- handful of smallish garlic cloves (red korean if you can find it), minced
- 1 – 1 1/2 lbs chicken breast meat (partly frozen is great), cut into 1″ cubes
- 1 lb of peeled sweet potato, cut into chunks
- 1 lb unpeeled carrots, sliced into rings about 1/2″ thick
- 1 lb unpeeled parsnips, sliced into rings about 1/2″ thick
- 2 quarts broth (Swanson Chicken broth or TJ Organic Vegetable broth)
- salt and freshly ground black pepper to taste
Heat olive oil in a stockpot over medium heat. Add celery and onion, cook until onion is translucent, stirring occasionally. Lower heat a bit and add garlic; cook until garlic is softened.
Raise heat back to medium and add chicken. Stir frequently. You’ll see more moisture in the pot as the chicken cooks through. If you have time, cook until outside of the chicken pieces brown a bit.
Add broth and vegetables, and bring to a boil. Once boiling, lower heat to simmer and let sit on the stove at least an hour, longer if you have time. Season to taste. Serve with thick crusty bread.