With cold and flu season in full swing, homemade chicken soup could be just what the doctor ordered. We're whipping up a batch with help from chef and cookbook author Dawn Tyson.
Chicken Soup Recipe
4 pounds chicken-cut up/sectioned
3 quarts water
1 Spanish onion-chopped
3 celery stalks-chopped
3 carrots-peeled and chopped
3 potatoes-peeled and cut into quarters
2 sweet potatoes-peeled and cut into quarters
1 tablespoon salt
1/2 teaspoon pepper
1 herb bag (using cheesecloth): 1 sprig of fresh thyme, 2 fresh sage leaves, 2 bay leaves,
6 allspice pimentos (Wrap the herbs in cheesecloth and tie with butchers twine.)
In a large pot, such as a Dutch oven or 5-quart pot, place cut and sectioned chicken, water, onion, celery, salt, pepper, and herb bag. Cover and bring to a boil, then immediately lower flame and keep at a simmer. Cook for an hour. Add carrots, sweet potato, and potato and cook covered for an additional hour and a half.