This recipe comes from my friend's mom. Without question, this soup played a large role in nursing me back to health after my jaw surgery. If you live by yourself, I would recommend making this recipe a few days before your surgery - just use several tupperware bowls to freeze the soup. If you have a loved one to make dinner for you, then get them to make this soup! It really is so nutritious and delicious.
3 pounds of split chicken breast, with bone
half-dozen carrots
half-dozen celery stalks
3 small onions, chopped
1 tablespoon of garlic powder
1 handful of parsley
1 teaspoon of salt and pepper, to taste
1 big can of crushed tomatoes
1-2 dashes of other herbs and spices you can throw into the pot!
Clean chicken. Put in stock pot, skin and all. Cover with water to about 2 inches above the chicken. Put to a boil. While waiting to boil, chop up carrots, onions, and celery (leaving the leaves on the celery). Once chicken comes to a boil, skim the scum on the surface. Add carrots, celery, onion, garlic powder, parsley, salt pepper, crushed tomatoes, and other inspirational ingredients you find in the cabinet.
Simmer for 2 hours. Occasionally stir. Then take out the chicken and break off the meat into a tupperware container. Then use a spoon with holes in it and transfer the vegetables in the stock pot to a sieve. Save carrots into a separate container and place in the fridge. Use a spoon and crush the vegetables through the sieve into the stock pot so that the resulting soup has all of the nutrients from the vegetables. Then take off the stove and allow to cool considerably.
After cooling, place in the fridge over night, allowing the fat to rise to the surface. The next day, skim the fat off the surface. Now you have your stock. When making the soup, combine chicken and carrots and stock. Heat on the stove, and once warm, take your hand held blender and grind it into a pulp that can fit through a straw. Then enjoy! :0)
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