Ingredients
- Shredded chicken from cooking the broth
- 5 large carrots, peeled and cut into bite-size pieces
- 2 large parsnips, cut 1½ into bite-size pieces and grate the rest
- 1 head celery cut into bite-size pieces
- 1 large sweet potato, peeled and cut into bite-size pieces
- ½ teaspoon salt * see note
Recipe Description
To write the word ‘best’ in front of any recipe is tooting your own horn a little bit, but this chicken soup didn’t happen overnight. Chicken soup is my favorite thing to eat, I make it a lot and it’s taken years of tweaking, experiments, tips and secret ingredients to finally get it to the ‘best’ stage.
Firstly, lets address the health benefits. There’s a reason why they say to eat chicken soup when you have a cold. When you make your own chicken broth, there is a natural amino acid in the chicken bones called cysteine that can thin mucus, the same can’t be said for canned chicken soup. There are also valuable minerals like calcium, magnesium that have anti-inflammatory properties so make your own chicken soup. It’s not difficult, I promise and tastes so much better than anything you could buy.
