Chicken Soup Suggestions

Here are hints for making the most flavorful of soups.

Always start with cold water.
A basic broth is made by cooking the chicken with savories such as onion, carrot, and celery; plus herbs such as sage, thyme, bay leaf and parsley. From this point, vary it to your own taste.
The best soup requires a good coarse salt.
Freezing can force moisture from the tissue, so if possible, use fresh chicken.
Dark meat has more flavor than white meat.
A heavy stock pot distributes heat more evenly.
Don’t let the soup boil; simmer it gently or the meat will get tough and the broth cloudy.
Sieve the broth before adding your vegetables, pasta or rice.
Serve with a big dash of love!

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