Chicken soup really does make a difference getting over a cold or flu and this delicious version has a kick of some jalapeno and apple cider vinegar. It's simple to prepare with natural whole ingredients. Great to keep in the freezer for those times you don't feel like making a batch!
To deepen the flavor of the broth, the soup may be left to simmer on low temperature for a number of hours. If doing so check the liquid level and add more water as needed.
- 4 stalks celery
- 3 carrots
- 5 cloves of garlic
- ½ large onion
- 1 Jalapeno pepper, stem and seeds removed, diced
- 1-2 tablespoons olive oil
- Small chicken fryer, rinsed and patted dry with paper towels (I use all natural, no antibiotic, no steroid, free range meat but any chicken will do)
- 2-1 quart containers of chicken stock (I use one regular and one low sodium; you can substitute homemade stock as well)
- 2 cups water
- 1-2 tablespoons apple cider vinegar
- Combine the carrots, celery (I include some of the celery leaves too), garlic, and onion into a food processor and chop into small bits.
- In a stock pot, warm the olive oil over medium-high heat. Add the vegetables from the food processor and saute 2-3 minutes until they begin to soften.
- Add the jalapeno pepper and sauté another 1-2 minutes.
- Add the whole chicken, the chicken broth and the water. Bring to a boil then lower heat bringing soup to a simmer.
- After about 90 minutes the chicken will be cooked and falling off the bone. Separate the meat (I recommend taking the whole chicken out of the broth, letting it cool sightly so you can handle it then taking off the meat and hand shredding it), discard the bones and skin, add meat back to the soup and taste for seasoning.
- Add the apple cider vinegar at the end. Great for your health and brightens the flavor of the soup.