This is chicken soup like my mother used to make. Super simple, and the thing that makes it different is the allspice, which gives it a subtle, unique flavour. It’s a taste of home, and so healthy and practical. Make it with rice noodles for a gluten free version.

Homemade Chicken Soup
Serves 6-8

Ingredients

3-4 chicken thighs (or to double, use 1 whole chicken)

16 c. water

1 Tbsp. salt

1 sm onion

Extra water (See directions)

Directions:

(1) Rinse the chicken thighs, and add to a large pot with 16 c. water, 1 Tbsp. salt, and 1 small onion, peeled and cut in half. Bring to a boil, reduce heat, and simmer for several hours or until the chicken is well cooked (you can test the chicken by inserting a knife into the thick part of the meat – If the knife slides in easily, the meat is done).

(2) Remove the chicken from the broth with a slotted spoon, and set aside to cool. Pour the broth through a sieve to strain into a large container; refrigerate overnight.

(3) When the chicken is cool, remove the meat from the bones, and discard the bones and fat. Store the meat in the fridge until ready to use.

(4) Once the broth has cooled overnight, the fat will rise to the top. Skim the fat from the top of the broth, and measure the broth to see how much you have (depending on long you let it simmer, the amount may vary). Add enough water to make 9 cups, and return to a large pot.

(5) Add 1 handful parsley, 10 peppercorns (crushed), and 5 whole allspice (crushed), and 1/2 Tbsp. salt to the broth. Bring to a boil and simmer 20 minutes. Add the chicken to the hot broth.

Serve over cooked rice, noodles, dumplings, or whatever you like. You can also add some vegetables to the broth and cook them until they are soft.

To keep everything from getting mushy, especially if I have leftovers, I often prefer to prepare everything separately (broth, noodles, vegetables, etc), and then just spoon the ingredients of the soup into each bowl individually. This way my vegetables stay how I like them, the noodles never get mushy, and leftovers are just as fresh tasting as they day the soup was made. It’s okay too if your noodles and vegetables get a bit cold; the hot broth on top of them will quickly bring them to a good temperature.

May this recipe serve you well, as it has served me!

Back soon,

Suzanne