Hearty Roasted Chicken Soup

When winter is in full swing, I enjoy making hot soup for dinner.  Generally, I make enough soup to last for about two or more days. In the winter months soup has a way of making you feel satisfied, cozy and warm.  In this chicken soup recipe, I first roast the chicken, which adds a nice flavor component to the soup.  As you will see, I use very little salt; feel free to add more depending on your dietary restrictions. 

Some say that when you are suffering from the common cold, chicken soup may be a better choice than over-the-counter cough and cold medicines.  It is said that some experts believe it is the combination of chicken and the vegetables that give chicken soup the healing properties.  

Enjoy!

Hearty Roasted Chicken Soup

Soup serving size:  about 10 - 12 twelve average servings

Roasted Chicken and Spice Rub Ingredients:

4 Chicken breasts(total weight, about 3 ½ pounds), skin on and bone in

3 Tbls. Extra virgin olive oil

2 Tbls. Worchester sauce

2 Tbls. Dried parsley flakes

1 Tsp. Onion powder

1 Tsp. Crushed dried rosemary

1 Tsp. Mrs. Dash Original Blend – Seasoning Blend

½ Tsp. Dry thyme

¼ Tsp. Cracked ground pepper

Roasted Chicken:

Preheat oven to 375 degrees

Prepare the spice rub; in a small bowl, combine olive oil, Worchester, parsley, onion powder, rosemary, Mrs. Dash, thyme and pepper.  Mix and let set for 5 minutes.

Prepare the chicken breasts by washing them under cold water, and then pat dry with paper towels.  With your fingers, or a teaspoon, loosen the skin from the breast.  Place chicken in a 9 X 13 inch baking dish.

In the baking dish, turn chicken breasts, bone side up, place about ½ teaspoon of spice rub mixture on each breast; rub to coat.  Turn chicken breasts over, skin side up, place about 1 tablespoon of the spice rub mixture under the skin of each breast; rub to evenly coat. 

Roast chicken breasts, uncovered, in preheated 375 degree oven for 45 minutes.  After 45 minutes, take chicken out of the oven.  Remove skin and any visible fat from the chicken breasts; do not remove the bones.  

Soup Ingredients:

2 48-ounce containers fat free, low sodium chicken broth, or stock

Roasted chicken (see above)

1 lb. Carrots, peeled and diced about ½ inch

3 Ribs Celery, diced about ½ inch

      Plus – 4 of the inner-most celery ribs with the leaves; finely diced

2 Medium leeks, (use only the white and tender green parts) split down middle
     and washed thoroughly; slice to about ¼ inch wide

2 Medium parsnips, peeled and diced about ½ inch

1 Tsp. Poultry seasoning, salt free

½ Tsp. Fennel seeds

½ Tsp. Ground turmeric powder

½ Tsp. Ground black pepper

¼ Tsp. Salt

2 Dry bay leaves

2 Packets Herb ox-Sodium Free Chicken Flavor Bouillon

Salt to taste (optional)

Tip:  To eliminate the risk of having the fine chicken bones in your soup place roasted chicken in cheesecloth before adding to stock pot.

Cut a large double layer of cheesecloth (large enough to completely wrap your chicken breasts in a single layer), fold it into a square and dampen with cold water.  Unwrap the cheesecloth, keeping it in a double layer, place your roasted chicken breasts in the center of the cheesecloth (keep chicken in a tight single layer), bring up all sides to completely wrap the chicken and tie cloth a bow at the top.

Soup:

Place roasted chicken in in a 6 quart stock pot; add the drippings from the baking dish to the pot, as well.  Add the chicken stock and bring to a slow boil.  Turn heat down to a medium simmer and cook for 45 minutes.

With slotted spoons, carefully remove chicken from stock pot.  Add the vegetables and the rest of the ingredients to the stock pot; lightly cover the pot and simmer on medium low heat until vegetables are tender; about 30 – 45 minutes.

Meanwhile, remove chicken from the bones; discard the bones (and cheesecloth, if you used it).  Cut chicken into bite size pieces, cover and set aside.  When vegetables are tender, return chicken to the pot and cook about 5 more minutes.  Remove bay leaves.

Serve hot soup with your favorite noodles, or rice.

Store leftovers in a covered container in the refrigerator.