My mother used to take the carcas of a chicken and turn it into a tasty chicken soup but these days I have been cooking this golden elixir wth a whole chicken. After I got back from the hospital (and in the case of my C-section buddies while they are recovering in the hospital), chicken soup was number one on our list of desired foods. Not only did I sweat and feel warm and comforted when I drank it, but the carrots, potatoes and sweet potatoes my mother added to her recipe were extremely nutritious and filling. It ALMOST felt like a whole meal but I would often supplement it with a couple of slices of whole wheat toast and avocado.

According to the Wikipedia encyclopedia, research was conducted by Dr. Stephen Rennard, professor of pulmonary and critical care medicine, and his colleagues at the University of Nebraska Medical Center in Omaha, to see whether there might be some scientific basis for the belief in the curative powers of chicken soup. They found that the particular blend of nutrients and vitamins in traditional chicken soup can slow the activity of certain white blood cells. This may have an anti-inflammatory effect that could hypothetically lead to temporary ease from symptoms of illness. From a nutritional point of view, chicken is packed with iron, zinc, niacin, phosphorous and magnesium.

So here’s my recipe for chicken soup….. adding sweet potato and regular potatoes is optional but does add to the sweetness and heartiness of this recipe. If you want more of a chicken flavor then I would hold off on sweet potatoes. I suggest using all organic vegetables if possible. Also my daughter loves it with egg noodles. Cook them separately and add at the end. If you cook them with the soup it makes the soup more starchy and the noodles turn to mush.

1 whole chicken (preferably organic or at least antibiotic free - in the US, Murrays chickens are a good brand)
4 medium sized carrots chopped into four pieces each carrot (you can peel or leave unpeeled based on preference)
1 medium sized yellow onion
3 celery sticks chopped into 4 pieces each celery stick
1 large handful (about half a bunch) of parsley
2 large potatoes (peeled and cut up in largish chunks)
1 large sweet potatoes (peeled and cut up in largish chunks)
2-3 bay leaves
2-3 teaspoons of sea salt
1 teaspoon of black pepper
1/2 vegetable buillon cube (ideally get from health food store and look for partially hydrogenated fat)
7 cups of spring water

1. Add all the ingredients in a large heavy pot
2. Bring to boil and then reduce heat to low and simmer for 4 hours
3. Ideally let chicken soup sit for one day. The chicken will taste better
4. When serving - if you want clear soup then strain through a sieve.
5. Don’t worry if the soup looks a little fatty. This is excellent for postpartum mama. But if you don’t find it tasty with the fat, the best thing is to wait for it to cool down and then put it in the fridge. The next day just skim off the fat with a spoon.
6. Will store in fridge for 4-5 days

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April 23rd, 2007 | Permalink