"Chicken Soup for the Soul." When the original so-titled book came out in the early 90s, it set off a revolution of feel-good campaigns. My parents and I both loved the positive, funny, and inspirational messages that came out of each subsequent book. I visited their website recently and they now publish dozens of books with the same feel-good theme in common.
I think everyone started making Chicken Soup as a result of this movement but my dad had been doing it ever since I can remember. He would make a roast chicken one night and turn it into a magical, soul-healing pot of yumminess the next day. He'd throw in whatever vegetables and starches we had - sometimes noodles, sometimes beans, sometimes rice. I recollect many weekend afternoons smelling it bubbling for hours and the hug of comfort that came with that first slurp. It was truly a memorable experience.
There are so many versions of Chicken Soup that there is no right or wrong way to make it. The most important thing though is to take the time to make the stock from scratch. Not only will it taste so much better, but simmering the stock all afternoon will make your kitchen smell divine. My secret ingredient is fennel seed which gives it a slightly floral note that goes well with the basic ingredients.
For my version, I omitted the traditional noodles and went with Great Northern White Beans. White beans are dense in fiber, and protein, and using them instead of noodles also makes this gluten-free. You can use canned beans or make them from scratch. (I used the method on the bag of dried beans.) Since the stock will be simmering for several hours anyway, I prefer to make them from scratch. Topped with some fresh parsley and grated pecorino or parmesan cheese, this is the perfect remedy for whatever ails you.
Chicken Soup with White Beans and Fennel
Equipment
- 1 Large stock pot
- 1 Cheese grater
- 1 Sharp knife
Ingredients
Stock
- One large roasting chicken 4-5 pounds - gizzards removed
- One large onion quartered
- 3 large carrots cut into chunks
- 3 large celery ribs with their leaves cut into chunks
- 1 T. black peppercorns
- 1 T. fennel seeds
- Several sprigs of fresh parsley and thyme
- 1 large sprig of rosemary
- 6 peeled and smashed garlic cloves
- Water
Soup
- 2 large carrots cut into coins
- 3 large celery ribs cut into ¼ inch slices
- 2 cups of cooked Great Northern White Beans or Canneli Beans
- Salt and pepper to taste
- Chopped fresh parsley optional
- Finely grated sharp hard cheese such as Pecorino or Parmesan
Instructions
- In a large stockpot (minimum 10 quarts) place the chicken breast side down, veggies, herbs, and garlic. Cover the chicken with cold water so the chicken and veggies are fully submerged.
- Bring the stock to a boil then turn it down to a slow simmer. Simmer for one hour stirring occasionally. Remove the chicken.
- The chicken should be nearly falling off the bone at this point. Remove the breast and set aside. Return the other parts of the chicken to the pot and continue simmering. When the breast is cool enough to handle, remove it from the breast bone and add the bone back to the pot as well. Continue to simmer the soup for two more hours.
- While the soup is simmering, shred your chicken breast, prepare your beans if using uncooked, and chop up your remaining veggies for the soup.
- When the stock is done simmering, remove it from the stove and strain it into a large bowl. Press the solids through the strainer to get as much flavor as possible into the stock. Discard the solids or they make great tidbits for your favorite four-footed friend. Just make sure to remove any bones and onions.
- Allow the stock to cool for about an hour then skim any visible fat off the surface. I honestly like to keep a little fat in the soup because let's face it - fat is flavor!
- Add the stock and remaining celery and carrots back to a large pot and bring them back to a simmer. Cook until the vegetables are just tender. Add your beans and adjust salt and pepper to taste. Serve with grated cheese and fresh chopped parsley.
Leave a Reply