Homemade Chicken Soup Recipe

Winter is upon us and that means cold and flu season and not to mention blustery cold weather.  What better comfort food to have when sick with a cold or flu or on a cold wintry day, but a delicious, healthy cup of homemade chicken soup?  What makes this homemade chicken soup recipe a little different is the addition of paprika to the broth. Instead of a bland looking hot water broth, this soup achieves a wonderfully lustrous golden color. This recipe is so quick and easy to make too!

Ingredients:

12 c water

1 whole skinless, boneless chicken breast

4 carrots, peeled and cut into bite size chunks

3 stalks of celery including leaves cut into bite size chunks

1 medium onion chopped

2 Tbsp chopped fresh flat-leaf parsley (Italian parsley)

4 Knorr Chicken Bouillon cubes

2 tsp salt or to taste

1 tsp. black pepper or to taste

1 tsp.  Hungarian paprika (for color)

Cut chicken breast in half. Place chicken breast in large stock pot and add 12 cups of water. Bring to a boil, reduce heat and simmer gently.  Skim often until water is clear about 20 minutes.  Add the remaining ingredients.  Simmer gently till chicken is tender about 1 hour.  Check for seasoning and add salt or pepper to taste.  Add additional bouillon cubes if more chicken flavor is needed.  The paprika gives the broth a golden color and more can be added for a richer golden color.

Additions:

Stir in:

1 cup cooked fine egg noodles

Or

1 ½ c cooked pasta.  I use Ronzoni products such as Orzo/Acini Di Peppe/Alphabets.  Cook pasta as directed on package; drain.  Add to broth.

Optional:

Dried Ronzoni Pastina can be directly added to the broth and cooked until tender about 8 minutes  (Tip: Babies like Pastina).

Filed under: Comfort Food

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