Ina Garten's Chicken Soup Recipe | The Nosher (2024)

FAQs

Ina Garten's Chicken Soup Recipe | The Nosher? ›

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt and peppercorns in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Lower the heat and simmer uncovered for 4 hours. Allow the stock to cool for 30 minutes.

Not only does acid brighten your soup, but also balance the flavor including the saltiness that comes from the broth (store-bought chicken broth and stock, or bouillon, are typically high in sodium).

Herbs: Fresh chives, thyme, or cilantro stirred in just before serving. Spices: Your soup is probably salty enough, but what about simmering a bay leaf in there for a while (don't forget to remove it before serving)? Depending on the soup's flavor profile, you could shake in some cumin or red pepper flakes.

Chicken is full of protein that helps support the immune system. It's also a good source of vitamins and minerals, such as B vitamins, which boost immunity and help regulate digestion.

Whether it's white wine or vinegar, a touch of acid added to the simmering pot will create a richer finished product. That's because acid helps break down the cartilage and other connective tissues in the bones of the chicken, which helps speed up the formation of gelatin in the stock.

How much lemon juice should you add to chicken soup? While you could easily add lemon juice to taste, Rachael Ray recommends using ¼ cup of lemon juice. Her recipe calls for adding the lemon juice at the very end of the cooking process when the chicken soup is already done, contrary to what you may be used to.

While broth and stock both get richer and richer the longer you cook them, the problem is that the chicken meat will dry out and get tough if you let it go too long.

You can extract a clean, strong broth from a combination of water and several pantry ingredients. It's all about layering powerful flavor-enhancers that you probably already have on hand—bacon, tomato paste, herbs, peppercorns, a Parmesan rind, and, of course, kosher salt.

Seasoning the Soup: If you feel the soup is missing some zing, add a bit more salt. You can also add a pop of flavor with a squeeze of fresh lemon juice, a dash of fish sauce (we use this trick for store-bought stocks and broths often) or Worcestershire sauce.

How do you fix tasteless chicken soup? ›

Herbs add a fresh note to a bland chicken soup. Add a sprig or two and let them steep as the soup simmers for 10 to 30 minutes, or chop the herbs and toss them in for near-immediate color and flavor.

Wolff recommends jazzing up chicken noodle soup with “interesting toppings, like spices, sauces, or drizzles.” For example, harissa—a North African chili paste—gives the broth complexity and heat. The Middle Eastern seasoning blend za'atar would also be a nice touch, adding rich, earthy character to the soup.

Known to all, chicken is considered to be a great source of protein and amino acids that are really good for the growth of muscles and other tissues. Hence, a bowl of chicken soup can be a great addition in your daily diet.

Compared with hot water alone, studies show chicken soup is more effective at loosening mucus. The herbs and spices sometimes used in chicken soup, such as pepper and garlic, also loosen mucus. The broth, which contains water and electrolytes, helps with rehydration.

As it does with turkey, the body uses tryptophan from chicken to make melatonin—which can help you rest—and serotonin, the chemical that signals your nerves and makes you feel happy and at ease. Both of these are reasons chicken soup is associated with comfort food: you literally feel a physiological sense of comfort.

Lemons are a chicken soup game changer. Why? They brighten up and balance the salty, rich flavors of the dish, and make all of the ingredients come into line. Like a vinaigrette on a salad, the pickle on a burger, and the sour cream in a coffee cake, a squeeze of lemon gives chicken soup a game-changing brightness.

[5] found that chicken breast meat marinated in lemon juice had higher juiciness and lower hardness, but was inferior in overall appearance compared to meat marinated in grapefruit juice and citric acid.

The lemon also denatures proteins on the surface of the chicken, similar to how citrus "cooks" fish in ceviche. This will impart a tenderizing effect, making the chicken softer and juicier as a bonus.

In addition to enhancing the flavor, lemon is a great source of the antioxidant vitamin C. Though Avgolemono is a Greek classic, similar dishes can be found throughout the Mediterranean. In addition to its comforting appeal, the soup is loved for its versatility.