The Best Chicken Soup Recipe for Fall
Soup. One of the most versatile and delicious and easy dishes to make. It truly can be restorative if you’re feeling under the weather (I recently made this for a friend who got Covid). Soup can be both light and hearty, and this recipe is also healthy. This makes a lot so it’s great for a crowd, sharing with friends (whether or not they’re ill) or planning ahead to freeze for future meals.
Ingredients:
Olive oil, as needed
1 large onion
1 head of celery
1 lb carrots
Kosher salt, to taste
Black pepper, to taste
Crushed red pepper flakes, to taste
4-5 cloves of garlic
1 bunch fresh thyme
2 Bay leaves
3 lbs bone in dark meat chicken, skin & fat removed
1 lemon, halved
1 teaspoon ground cinnamon
1 15oz. can cannellini beans, rinsed
2 cups cooked pasta, like orecchiette or elbow macaroni
Optional: parsley or cilantro (yuck—unfortunately I have “that gene”) for garnish
Heat a large Dutch oven or stock pot over medium heat and cover the bottom with enough oil to coat. Add the onion, celery and carrots and cook for about 5 minutes, seasoning with salt and black pepper.
Add the garlic and thyme and the red pepper flakes cook for 2-3 minutes more.
Add the chicken to the pot and add enough water to cover the chicken and vegetables.
Add the bay leaves and bring to a boil then reduce to a simme for about 30 minutes. then skim off any foam that comes to the surface. Now add the cinnamon and squeeze the lemon juice into the soup and drop in the lemon halves— they will be removed before serving but they depart their own flavor and a little tartness. Continue simmering for about an hour for the chicken to be cooked through and the flavors to come together.
Meanwhile, cook the pasta, drain and coat with a little olive oil and set aside.
Once the chicken is done, remove to a plate or cutting board and let it cool until you’re able to handle it. Tear the meat from the bone into bite size pieces and return to the pot along with the rinsed cannellini beans. Taste for seasoning and add salt or pepper if needed.
To serve, put some of the cooked pasta into a bowl and then ladle over the soup. I’m not much for gilding lilies so I tend not to garnish, but if you’re so inclined then now is the time to add parsley or even cilantro. Enjoy!
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