Old Fashioned Chicken
Soup (with a zing)
At first glance, this chicken soup recipe and the list of ingredients doesn't look all too different. And it isn't! But this chicken soup does have a couple of added things that will completely bump the taste of the whole experience and most people won't notice a thing other than that this is the best chicken soup you have ever made.
In this recipe of chicken soup, we use just a bit of garlic powder and white vinegar. Obviously not enough to turn this into a garlic dill pickle, but these spices can be used delicately to enhance many other flavors without being obtrusive. These will smell strong to begin with but will taper as the soup cooks, leaving more aromas than your sister's soup ever could.
Directions:
Place chicken in a large pot and bring to boil. Continue to boil slowly for 40-60 minutes depending upon how large the chicken is. You will see the meat start to separate from the bone. Pull the meat off, refrigerate and save till later.
Strain the broth through a colander to remove stray skin and other non-meat chicken slough, and then return to pan and reheat.
If necessary for quantity, add more canned broth or preferably, water and chicken base paste. Both of these have salt so wait on this for awhile. For people that don't taste food well, add more chicken base paste and bump the flavor. It's amazing what this can do.
Add about a half tsp of garlic powder and one oz of white vinegar for 6 cups of broth. Toss in your diced onions, celery, and carrots to cook until they are tender.
Add pasta and cook till done, return chicken to the pan, and reheat.
Add parsley, salt and pepper to taste, and top off with some dried or a sprig of basil, and then sprinkle some parmesan cheese once it is in the bowl.
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Ingredients:
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At first glance, this chicken soup recipe and the list of ingredients doesn't look all too different. And it isn't! But this chicken soup does have a couple of added things that will completely bump the taste of the whole experience and most people won't notice a thing other than that this is the best chicken soup you have ever made.
In this recipe of chicken soup, we use just a bit of garlic powder and white vinegar. Obviously not enough to turn this into a garlic dill pickle, but these spices can be used delicately to enhance many other flavors without being obtrusive. These will smell strong to begin with but will taper as the soup cooks, leaving more aromas than your sister's soup ever could.
Directions:
Place chicken in a large pot and bring to boil. Continue to boil slowly for 40-60 minutes depending upon how large the chicken is. You will see the meat start to separate from the bone. Pull the meat off, refrigerate and save till later.
Strain the broth through a colander to remove stray skin and other non-meat chicken slough, and then return to pan and reheat.
If necessary for quantity, add more canned broth or preferably, water and chicken base paste. Both of these have salt so wait on this for awhile. For people that don't taste food well, add more chicken base paste and bump the flavor. It's amazing what this can do.
Add about a half tsp of garlic powder and one oz of white vinegar for 6 cups of broth. Toss in your diced onions, celery, and carrots to cook until they are tender.
Add pasta and cook till done, return chicken to the pan, and reheat.
Add parsley, salt and pepper to taste, and top off with some dried or a sprig of basil, and then sprinkle some parmesan cheese once it is in the bowl.
