Wholesome, vegetable-rich chicken soup is a guaranteed soother

Hurry spring, for real! We are SO over the plaints of winter—upper-respiratory woes that sneak in to steal our joy. For weeks our kitchen island has been lined with over-the-counter remedies and implements for salt-water gargle. Yuk!

But I’m here to report that chicken soup truly is the best solution, just like everyone’s grannies told them. This recipe, Granny’s Best Chicken Soup, didn’t originate with my granny but through an Internet search one evening when Hubby was in the throes of another sniffle. To the veggies called for I added some fresh green beans and green peas. 

This chicken soup indeed was a soother. We all felt better instantly. The fresh-made chicken stock was good by itself (inhaling it as it cooks is supposed to be just what the doctor ordered.) We recommend this even if everyone around your house is in the pink of health. It makes enough to freeze and store a batch for the next time you need this most basic of wholesome dishes.

Granny’s Best Chicken Soup

4 quarts cold water

1 (4- to 5-pound) chicken, quartered

2 cloves garlic, peeled and crushed

1 medium onion, peeled and quartered

2 medium carrots, peeled and chopped

2 stalks celery, chopped

4 to 5 stems parsley

1 bay leaf

2 teaspoons salt (or salt substitute)

1/2 teaspoon freshly ground black pepper

Measure water into a large soup pot and add all the ingredients. Slowly bring to a boil over medium heat, then immediately reduce the heat and simmer for 3 hours. Use a spoon to frequently skim the soup as well as possible. Remove from heat and cool. Skim fat from the surface and strain the soup. Wash out the soup pot and return the strained stock to the pot.

Remove and discard bay leaf and parsley. Mash the carrots, celery, and garlic and stir them into the soup (or leave them whole, as I did). Remove the skin and bones from the chicken, chop the meat, and add it to the soup. (If the chicken meat has completely fallen apart, that's OK, too; just use as is, with bones removed.) Heat and season to taste with additional salt and pepper. Makes 12 servings (Source: http://www.yankeemagazine.com/recipe/for/grannys-best-chicken-soup/1347)