My Dinner With . . . Chicken Soup

Source: mylittlebird.com --- Monday, March 26, 2018
Spiced Chickpea, Spinach and Rice Chicken Soup. / Photo by Stephanie Witt Sedgwick. FOR YEARS my older son played Baseball and we were loyal fans even when the weather challenged that loyalty. The “spring“ season starts when it’s still cold enough for parkas in the stands and hot chocolate is the bestseller at the snack bar. When the games ended, we would rush home to thaw and eat. My antidote to the conditions: chicken soup. Yes, this is one trick I got from my grandma and all the grandmas before her. Nana made her own soup and I like to make my own as well. I could describe the process and tell you how easy it is, but I’ll skip it. If you make your own soup (soup, broth or stock—there’s really no difference), good for you. Make the soup, cool it, freeze in serving-size containers and defrost as needed. If you don’t make your own, I have quick trick for improving store-bought broth.   In a medium-size pot place a few bone-in chicken thighs, some chopped carrots and celery, freshly ground pepper and a pinch of salt. Cover these with the a low- or no-sodium prepared chicken broth. Bring the broth to a slow simmer and let the chicken thighs cook for 25 to 30 minutes until cooked through. Remove the thighs, pull the meat off the bones and add the meat back to the pot. There you go, 30-minute (or so) soup. Even if you’ve made your own broth, you may want to cook the chicken thighs in your broth so you have some chicken meat to add. ...

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