Italian Chicken and Veggie "Get better quick" soup

Both my guys decided to get sick this weekend. I made them some soup to help them get back on their feet quicker. There is a reason chicken soup is called the Jewish grandmother's penicillin. Those little golden droplets floating on the top of homemade stock are full of immune boosters and vitamins. Next time someone you love is feeling under the weather, make some soup and see how quickly the sun comes back out again.


First make the chicken stock. If you already have chicken stock made- you can use that, and then add some already cooked chicken to the soup.
Stock:
1 small whole chicken
water
2 Tbs apple cider vinegar
1 onion
1 stalk celery
1 carrot
Bay leaf
Black peppercorns

Cover the chicken with cold water in a stock pot. Add vinegar and bring to a boil. Once it comes to a boil "scum" will form on the surface. Skim the scum off. Although not harmful, these proteins will cloud the stock, and give it an off flavor. After skimming the surface, lower the temp to a simmer. Once the chicken is gently cooked , take the meat off the bones, and then put the bones back in the pan. Simmer gently for a total of 6-8 hours. About half way through, add the vegetables and seasonings.

Soup:
Chicken from making the stock
8-12 cups chicken stock
1-2 Tbs butter
1/2 red onion diced
1 carrot, diced
3-4 cloves garlic minced
1 stalk celery diced
1 squash julienned - very very thin. The idea is to mimic a noodle
green beans cut into 1 inch pieces
8 oz crushed tomatoes
1/2 cup chiffonade of fresh basil
2 tsp chopped fresh rosemary
2 tsp fresh chopped oregano
(if you don't have fresh, use about 1/3 the called for amounts, and add them to the soup with the caramelized veggies)


In a saute pan melt 1 Tbs butter. Add onions and caramelize. Add carrots to the pan and cook until tender and caramelized. Cook the garlic until fragrant, adding more butter if necessary. Add celery and cook until tender. Place cooked veggies in chicken broth and bring to a simmer. Add green beans, and cook for 3-5 min, until almost tender. Add chicken, basil, rosemary, oregano, crushed tomatoes, and squash, Cook another 5-7 minutes, or until all vegetables are tender. This soup can be served two ways.

This was my hubby's favorite way. Soup with either creme fraiche, or sour cream stirred in.

Feeling like you need some more protein? Gently scramble a couple of eggs and add it to the soup for an extra punch!   

Note:

I LOVE the broth part of a soup. So when I make it, I typically double the stock quantity and double the herbs.