This is another recipe is for my daughter, Sara, who just got married and lives cities away with her new husband. And well, it’s actually also for my daughter, Emily, who also leaves cities away. And my daughter-in-law, Amy, who lives states away with my son. Wahhh. Wish just one of them was close enough to be in my kitchen right now. Grateful though for sharing this way just the same …
There is really nothing like homemade chicken soup. It’s so much nicer than soup in a can or even the soup you find at your favorite bakery down the street. This recipe is simple, easy to adapt and truly delicious.
I could see you making this on a drizzly, cold Monday like today or making a big pot for your friends to come over and watch the game. Or maybe tucking this recipe away and making it for your babies some day. ;)
Easy Homemade Chicken Soup
1 1/2 pounds chicken tenders seasoned with salt, pepper or other seasonings (I use Savory’s Capitol Hill Seasoning) and divided in half * 3 – 5 T EVOO * 1/2 cup chopped carrots * 1/2 cup chopped celery * 1/2 cup chopped onion *12 cups chicken broth * 2 egg yolks * 1/2 pound small pasta (I used orecchiette) * salt & pepper to taste * flat-leaf parsley to garnish if desired
- Heat 3 T EVOO in soup pot. Add half of seasoned tenders allowing to brown nicely on each side but not cook all the way through. Remove to plate. Repeat with second half of tenders, adding more EVOO if necessary.
- In same pot, add carrots + celery + onion. Sauté until onions are translucent.
- Pour chicken broth in pot with veggies and bring to a bright simmer. Add pasta stirring occasionally to keep from sticking for about 5 minutes. Turn heat down.
- Shred chicken and add to pot. Stir to incorporate.
- In a separate bowl, beat egg yolks and then slowly ladle in about 4 – 6 T of broth, stirring constantly to keep the yolk from cooking (it’s called tempering). Then slowly add the yolk/broth mixture to the soup pot and simmer on low for about 10 – 15 minutes. Season to taste. Yum.
Couple notes: the carrot, onion, celery mixture is easy to find already prepped at the grocery store. And I think it’s well worth it. Second, adding the yolks (in case you were wondering) is all about creating a velvety feel that takes this simple soup over the top. If you want a clear broth kind of soup, just omit the egg yolks. But I think you’ll find it’s really better with the egg yolks.
And finally, some variation ideas: you could add a little minced garlic in with the veggies (just don’t let garlic get too brown) or lemon zest + lemon juice when you add in the broth or finish off the soup with sprinkle with parmesan which is always nice. Variations are endless. You can’t mess it up. Just make sure to serve with a baguette so you can sop up all the goodness.