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)

Those New Year's black-eyes are stars in this hearty dish

Never has a new year been ushered in with such a grand serving of black-eyes. The black-eyed pea addition to this sumptuous dish, Southern Italian Chicken Soup, helped give it Hubby’s vote for our best New Year’s Day menu ever.

The black-eyes had plenty of good, healthy company: chicken chunks, diced tomatoes, carrots, celery, fresh okra (that garden okra stowed away in the deep-freeze finally can get its winter chance to shine), and cheese-filled tortellini were other components to this hearty winter soup that made 8 servings.

Best of all it was quick: no slow-cooker, no dreary hours of toiling in the kitchen. Southern Living magazine’s December issue recommended this dish for a laid-back holiday get-together that would be minus the fuss. Definitely company-worthy, or, as in our case, for just the two of us—Southern Italian Chicken Soup will be a favorite from now on.

Southern Italian Chicken Soup

1 large onion, diced

1 celery rib, thinly sliced

2 carrots, chopped

1 garlic clove, minced

3 tablespoons olive oil, divided

6 cups chicken broth

1 (15.5-ounce) can diced tomatoes

1 teaspoon dried Italian seasoning

1/4 teaspoon dried crushed red pepper

4 (6- to 8-ounce) skinned and boned chicken breasts

1/2 teaspoon salt (or salt substitute)

1/2 teaspoon black pepper

2 cups sliced fresh okra

1 (15.5-ounce) can black-eyed peas, drained and rinsed

1 (9-ounce) package refrigerated cheese-filled tortellini

freshly grated Parmesan cheese

Sauté first 4 ingredients in 2 tablespoons hot oil in large Dutch oven over medium-high heat 3 to 5 minutes or until ingredients are tender. Stir in broth and next 3 ingredients; bring to boil, stirring occasionally. Reduce heat to medium and simmer, stirring occasionally, 10 minutes. Meanwhile sprinkle chicken with salt and black pepper. Cook in remaining 1 tablespoon hot oil in a large nonstick skillet over medium-high heat 5 minutes on each side or until lightly browned. Cool slightly (about 5 minutes); cut into 1-inch pieces. Add okra, black-eyed peas, and chicken to Dutch oven. Simmer, stirring occasionally, 10 minutes or until okra is tender. Add tortellini and cook, stirring occasionally, 3 minutes or until tortellini is done. Serve with Parmesan. Makes 8 servings. (Source: Southern Living December 2012)