When you’re feeling under the weather, there’s nothing quite like a warm bowl of chicken soup. This classic dish is not only comforting but also packed with nutrients that can help you fight off illness. And while there are many different ways to make chicken soup, the New York Times’ recipe is a tried-and-true favorite.
The New York Times’ chicken soup recipe is simple to make and can be tailored to your own taste. It’s also a great way to use up leftover chicken, making it a budget-friendly meal as well. So next time you’re feeling sick, reach for a bowl of this classic soup.
The secret to a good chicken soup is in the broth. To make a flavorful broth, you’ll need to use a whole chicken, including the bones. The bones will add depth and richness to the flavor of the soup. You can also add other vegetables to the broth, such as carrots, celery, and onions.
How To Make
The first step in making the New York Times’ chicken soup recipe is to gather your ingredients. You will need:
- 1 whole chicken (about 3 pounds)
- 12 cups water
- 1 onion, quartered
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
You will also need some equipment, such as:
- A large pot
- A colander
- A sharp knife
- A cutting board
Once you have gathered your ingredients and equipment, you can begin making the soup. Here are the steps:
- Place the chicken in a large pot and cover it with water. Bring the water to a boil, then reduce the heat and simmer for 2 hours, or until the chicken is cooked through.
- Remove the chicken from the pot and let it cool. Once the chicken is cool, remove the meat from the bones and shred it.
- Return the bones to the pot and add the onion, carrots, and celery. Bring the mixture to a boil, then reduce the heat and simmer for 1 hour, or until the vegetables are tender.
- Strain the broth through a colander into a clean pot. Discard the bones and vegetables.
- Add the shredded chicken, parsley, salt, and pepper to the broth. Taste the soup and adjust the seasonings to your liking.
- Serve the soup hot.
Tips or Possible Variation
The New York Times’ chicken soup recipe is a classic, but there are many ways to vary it to suit your own taste. Here are a few tips:
- If you want a richer flavor, you can brown the chicken before simmering it in the broth.
- You can add other vegetables to the soup, such as potatoes, green beans, or peas.
- If you want a more flavorful broth, you can add a bay leaf or two to the pot while it is simmering.
Chicken soup is a versatile dish that can be enjoyed in many different ways. It can be served as a main course, a side dish, or even a snack. It can also be frozen for later use. So next time you’re looking for a comforting and healthy meal, reach for a bowl of this classic soup.
Chicken soup is a nourishing and comforting dish that can be enjoyed by people of all ages. It is a popular home remedy for colds and flu, and it can also be helpful in preventing these illnesses. Chicken soup is also a good source of protein, vitamins, and minerals. So next time you’re feeling under the weather, reach for a bowl of this classic soup.
