What One Woman Did with Her Chicken Soup will Blow Your Mind!!

Chicken Soup with Mashed Potatoes

Do you like my buzzfeed/upworthy-style post title? Ha! So, a little background. All of us Curtii have been struck down with the flu this past week. This, of course, means it’s time for some homemade chicken soup.

Chicken Soup with Mashed Potatoes 4

I was raised on “Jewish Penicillin” homemade by my mother, replete with big, soft, delicious matzoh balls. I was ALSO raised on my step-mothers homemade chicken soup, served in what she calls the “german style.” She is from Alabama of German descent, and I’m not sure if this little trick is unique to either place, or just a family thing, because I haven’t seen it anywhere else. But it’s delicious. The secret to her chicken soup? A big scoop of creamy mashed potatoes right in the center of the bowl.

Tell me you don’t want to put that in your mouth right now! The mashed potatoes soak up all the delicious, healing broth and deliver right into your tummy to fill you up with goodness. This is especially helpful when little ones don’t want to eat much. If I could legally say it, I might claim this soup could cure the common cold.

Chicken Soup with Mashed Potatoes

So, you don’t really need a recipe to execute this secret trick, simply make mashed potatoes and add them to chicken soup right before serving. BUT, if you would like to absorb some of my two mother’s wisdom in the form of my refined-over-the-last-20-years-of-making-it chicken noodle soup recipe, read on…

Jaime’s Cure-all Chicken Soup Recipe

Ingredients
2 tbls olive oil
One onion, chopped
3 stalks celery, sliced
4 medium or 3 large carrots, peeled and sliced
Two cloves garlic, minced
1 tsp dried thyme or 2 tsp fresh
1 chicken, quartered
Splash of white wine (optional)
4 cups water
4 cups chicken broth
3 tbls parsley, chopped
2-3 cups dry egg noodles (to preference)

Directions
Heat oil in dutch oven (or large pot) over medium heat
Add onion and celery with a pinch of salt, cook until translucent(about 8 minutes)
Add garlic and thyme, stir and cook about 30 seconds until fragrant
Add chicken, skin side down, and brown (don’t move it) for ~10 minutes
I like to deglaze the fond with a bit of white wine, just a dash and let it cook off for a few, but this is optional
Now add water, broth, and carrots
Simmer for ~one hour
Remove the chicken and shred it. Toss the skin or feed it to your dog 🙂
Return the shredded chicken (not the bones or skin) to the pot, add parsley and noodles
Cook for 20 more minutes until noodles are soft

If at any point you walk away from your soup and it boils/the liquid reduces to much, add more water and/or chicken broth.

Serve each bowl with a scoop of mashed potatoes.

Heal.
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