Homemade Chicken SoupIt's a pretty miserable day in Washington. Maybe it's the cold and wet and cold weather, or maybe I'm just trying to procrastinate changing my closets from summer to winter clothes, but I gave into a craving and decided to make chicken soup. My grandmother was a terrible cook except for her chicken soup. I still use her recipe with a few additions. Here are some keys to good chicken soup:
- Don't add too much water--since chickens vary in size, only add enough water to cover the chicken. The vegetables you add to the soup give off a lot of water (and flavor)
- Parsnips are crucial--parsnips look like a white carrot, but they are much, much sweeter. They add a lot of flavor to the broth.
- Make the soup the day before you want to eat it--ok, I cheated today and had some for lunch, but it does taste better the next day once all of the flavors come together. It also allows you to skim the fat off the top of the soup once it solidifies in the refrigerator.
- The soup is done when the lima beans are cooked-- seriously.
- Always add flanken when you make the soup--flanken are beef short ribs cut from the center of the rib. If you can't find flanken, use beef short ribs. They add a lot of flavor to the soup.
- Don't be afraid to use salt--You don't want the soup to be salty, but salt adds a ton of flavor.
- Chicken Soup always makes you feel better!