This classic chicken noodle soup calls for a whole chicken slowly simmered with celery, carrots, and onions to create a naturally sweet broth. The trick to a clear broth is to keep the pot below a rolling boil, so the fat won’t emulsify even after the nutrient-rich collagen in the bones has melted into the liquid. The lower heat also helps retain more nutrients and flavour enzymes, which means a more delicious and healthy soup. But don’t worry if your soup gets cloudy—it’s still plenty good for you!
You can also make broth from bony chicken pieces from your local butcher (for example, wings, necks, and backs), which is much less expensive than a whole chicken. Then freeze leftovers so you can skip the broth-making step next time you’re craving homemade soup
Remove chicken giblets. In large pot, cover chicken with water and 3/4 tsp (4 mL) salt. Bring to just below a boil. Skim scum that rises to top. Reduce heat to medium
and simmer, uncovered, skimming occasionally, for
25 minutes, or until meat thermometer inserted in chicken thigh reads 165 F (74 C).
Remove chicken to large bowl and, when cool enough to handle, separate into large pieces by hand. Discard skin on breasts and thighs. Remove meat from breasts and thighs and refrigerate until needed. Return bones and wings to pot. Add onion peels, celery trimmings, and carrot peels along with bay leaves. Simmer, partially covered, for 1 1/2 hours.
Through sieve lined with cheesecloth in large bowl, strain broth to remove impurities. Remove remaining meat from chicken carcass and add to reserved breast and thigh meat. Wipe out pot and return to stove.
Into pot, add 1 Tbsp (15 mL) fat skimmed from strained broth, or measure 1 Tbsp (15 mL) extra-virgin olive oil. Heat over medium heat. Add diced onion, celery, carrots, garlic, and remaining 1/4 tsp (1 mL) salt. Cook for 10 minutes. Add strained broth, black pepper, thyme, and parsley stems and simmer for 15 minutes, or until vegetables are tender.
Shred chicken and add back to soup. Add noodles and simmer for 5 minutes, until al dente. Taste and adjust with salt and pepper. Garnish with chopped parsley leaves.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.