Key to the Perfect Chicken Soup.
When making a really good chicken soup be it for the purpose of helping with a cold, flu, wanting something simple yet comforting, or needing an effective way to warm up your bones from very cold weather always smoke the chicken.
With the one that I made recently to use up some of the brown rice that I had laying around in the tiny apartment because I was feeling chilly while my big guy/husband was clocking out from work he couldn't resist the smell of the smoked chicken.
The blend of seasonings used on the chicken breast cutlets that he bought for me earlier was Italian herb blend/pizzamauste for the Finnish people that could stumble across here, all around spice seasoning/garlic pepper for Americans, Herbamare/Adobo for Americans who use Latin American product staples.
Smoke the chicken in your grease of choice, I used olive oil in mine, but if you really want to elevate it especially for your feedee chicken fat, duck fat, or bacon grease should do the job just great. The name of the game is getting your chicken to not just brown, but to also leave a fonde coating on the bottom because when you get ready to caramelize the onions, infuse the carrots, and celery in the fonde and grease mix.
Pour in the chicken stock or use a mixture of chicken bouillon and water to make a quick stock and pour onto the chicken and soup veggie mix to bring it a boil before adding your rice or noodles of choice before sprinkling some Old Bay lemon and herb seasoning for an extra bit of zest to enhance the flavor even more. My husband has made chicken noodle soup before last year because he never heard of it before and we both caught crew cough because of me being fresh off the plane at the time. But he likes the smoked chicken version better because of my inate curiosity and originally coming from an East Coast low income urban neighborhood for starters.
