Recipe: Karen Pickus' Chicken Soup
Our chef Karen Pickus' personal recipes for a hearty favorite.
Feb. 29, 2008— -- Feeling under the weather? GMA NOW chef and food stylist Karen Pickus has some delicious chicken soup recipes that will have you feeling warm and toasty in no time.
This is my delicious antidote to the cold and flu season. I love to serve this soup anytime I want a light, satisfying meal, especially on cold winter nights.
Ingredients:
Method:
Place the washed chicken and all of the prepared vegetables in an 8-quart pot. Cover with the cold water, then cover the pot and bring quickly to a boil. As soon as it comes to a boil remove the cover and lower to a simmer. Leave uncovered and skim any impurities that come to the surface and discard. Skim the broth every 15 to 20 minutes to remove the impurities that develope. Simmer the pot for 1½-2 hours. Place the chicken in a large bowl and let cool for a half hour. When the chicken is cool enough, shred the chicken and add back to the pot. Season the soup with the salt and pepper and serve.
Follow the directions for my chicken soup, then add some vegetables and linguini and you have a kid friendly and adult happy, family favorite! Serve with a hearty whole grain bread and you have a delicious, nutritious and easy week night dinner that is homemade!
Ingredients:
Method:
Strain the broth, reserve the chicken, shred and reserve. Discard the vegetables. Bring the broth to a boil, add the linguini, thyme, leeks, carrot and celery. Simmer for 6 minutes. Add the remaining vegetables. Simmer for 2-3 more minutes. Add the shredded chicken. Garnish with the chopped parsley. Serve immediately.
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