I love making chicken soup. I also love to eat it! It is so versatile and you can use it as a base for a whole host of other things. But let’s talk about the soup first.
Nowadays, I experiment a bit more, and also am not afraid to make the soup if I am lacking an ingredient or two. I have found that it’s hard to make bad chicken soup. Somehow it always comes out good. Of course, I LOVE to make chicken soup and I am sure this happy energy “jumps” right into the soup I make. It is just like my teacher, Grandmaster Tae Yun Kim, says, that if you are happy and in a good mood, your food comes out tasting good and people will feel good after eating it. But if you are upset or angry while you are cooking – it’ll show up as indigestion in those that eat that food. I have to agree with that, from my experience…
While chicken soup is, of course, not a medication, and doesn’t actually cure anything, it does make a lot of people feel better and brings warmth and comfort. Just the smell alone makes me feel better already….
So, here is my not so secret chicken soup recipe:
Things I always put into my chicken soup:
- Chicken (duh!)
- crushed garlic (I use a lot, for a good sized pot of chicken, about 3 tablespoons or more)
- One oninon, cut in chunks
- a couple carrots, peeled and cut in rough chunks
- a couple parsnips , peeled and cut into chunks
- a spear or two of celery, cut into chunks
- if you can get it, some celery root
the next ingredients, well whatever I have on hand, I might throw in…in varying quantities
- a spoonful or two of grated ginger
- some fresh sprigs of rosemary
- some parsley
- mushrooms, any kind
- salt and pepper to taste.
Let this boil at least a couple hours, slow, rolling boil is best. Another trick I learned from Grandmaster Kim is, to boil out the chicken pieces before using it in the soup, with Kosher salt and crushed garlic – this takes out all the hormones and whatever might be lurking in the chicken…
So there you have it. Of course, don’t stop there. There are a bunch of things you can add into this soup, to make it into more of a meal – like little dumplings of all sorts, matzo balls, croutons, the sky is the limit! I personally love to add suchebi – thin Korean dumplings, and I prefer the ones made from potatoes…mmmmh! I better head to the kitchen right now and start cooking that chicken!!!
PS: any chicken parts will do. I personally like using a whole chicken – gives a more intense flavor, but use whatever you have!