I think chicken soup is something that takes years to master. In my mind, no one makes chicken soup as good as my grandmother does. I’m not sure how she does it ~ but it is unfailingly awesome.
This is a modern take on chicken soup that I found in Gwyneth Paltrow’s newish book It’s All Good. Gwyneth has taken a lot of heat in the media, but I have been pleasantly surprised with the recipes in this book. It is not exactly my grandmother’s chicken soup, but I think it will take me a long time to get there. There are two “modern” twists here. One is that after you prepare the broth, you shred the chicken meat and return it to the soup. The addition of kale as a veggie is the second twist. Its a hearty enough vegetable to stand up to the rest of the soup.
Chicken Soup with Kale, Carrots and Celery
recipe from Gwyneth Paltrow’s Book, It’s All Good, with some adaptations
What You’ll Need
1 whole 3 to 4 pound organic chicken, washed (I like Bell and Evans brand)
2 celery stalks, 1 roughly chopped and 1 diced for putting back into the soup later
1 leek, roughly chopped and washed well
3 carrots total, peeled and washed, 1 roughly chopped for broth and 2 diced for putting back into the soup later
1 yellow onion, quartered
1 bay leaf
2 sprigs of thyme
1/2 tsp whole black peppercorns
2 tsps sea salt
1 bunch of kale, leaves taken off the stems and torn into small pieces
freshly ground black pepper
What You’ll Do
Wash the chicken thoroughly first. Place the chicken, roughly chopped celery and carrot, leek, onion, bay leaf, thyme, peppercorns and sea salt in a large soup pot and cover with cold water. I found that I needed to add about 14 cups of water. My mom advised me to use the leafy part of the celery, as that adds more flavor. Also, I would carefully wash the leeks, as they contain a lot of dirt.
Bring the soup to a boil over high heat and then lower the heat and simmer for 2 hours. Another note that I am thankful to my mom for ~ be sure to skim off the fat that will rise to the surface every 20-30 minutes or so. This is not mentioned in the book. After everything has simmered together, pour the soup through a strainer into a new pot to separate the broth from everything else. Discard the vegetables. Roughly chop the chicken meat and add it to the broth. I used a little bit of the dark meat, but mostly used the white meat. Add the diced carrots, diced celery and kale. Bring to medium heat to simmer for 20 – 30 minutes. Add salt and pepper to taste. Serve with egg noodles (I like the Manischewitz brand).
A leek, pre-chop
All the veggies into the pot…
Simmer down now…
Strain the broth from everything else…
Cut it all up and put it back in…
You won’t regret making this chicken soup ~ it will warm you from the inside out.
A special thank-you to my mom for the additional notes.