Diane’s Homemade Chicken Soup

There’s a reason why your doctor may tell you to eat a bowl of homemade chicken soup when you’re feeling under the weather. On top of being soothing, this classic soup is also filled with healthy ingredients to help you heal.

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Celery is an antioxidant and sedative, and it helps reduce blood pressure, while parsley is an iron-rich herb that aids in digestion. Black pepper may help ward off cold and flu symptoms, and garlic helps to detoxify the body and strengthen the immune system. Onions may help prevent blood clots and high blood pressure, and they’re good for relieving congestion.

It’s a wonder that something so healthy can also taste so delicious.

Diane’s Homemade Chicken Soup

I make this soup with leftover chicken from a roast chicken and use the stock in the roasting pan. You could use thighs or drumsticks and cook them for an hour in a stockpot for a larger pot of soup.

Leftover chicken and reserved stock
2 to 3 stalks celery
6 to 8 carrots, sliced
2 tablespoons parsley
Black pepper to taste
2 cans chicken stock
1 large onion, chopped
2 cloves garlic, chopped
1 tablespoon poultry seasoning

Pick chicken off bone and place in 3-quart pot with stock. Add enough water to fill pot.

Place remaining ingredients in pot and let simmer until vegetables are tender, about 2 hours. Yields 4 to 6 servings.