10 Easy Ways to Elevate Homemade Chicken Soup

Many of you may be thinking:  “Elevate HOMEMADE chicken soup? Isn’t homemade already the best?”  

There’s no argument that traditional homemade chicken soup is the best, but we asked you all what you add to your soup that makes it extra special, and well, you didn’t disappoint. The responses came from all over the world, and we think you might be surprised by some of them. We’d be the first to admit that there’s no need to fix something that isn’t broken, but this list is too unusual and impressive not to share, so here are ten ways to take chicken soup to the next level. Don’t worry; we won’t tell Grandma!

1- RIVELS:  We had to look this one up. Rivels are tiny dumplings made from 1 cup of flour, 1 egg,  1/4 teaspoon of salt, 1/4 teaspoon of baking powder, 1/4 cup of milk, and 1 tablespoon of melted butter. Mix until just combined, being careful not to overmix. After resting the dough for ten minutes, it is ready to be dropped in small spoonfuls in boiling water. You will know it is ready when the dough floats to the top. So next time you don’t have noodles in the house for your chicken noodle soup, try rivels, an old-fashioned pasta.  

2- CRANBERRY JELLY:  Yes, you read that correctly. When we first received this skeptical ingredient, we thought it had to be a mistake, but adding a 1/2 cup of whole berry cranberry sauce gives the chicken soup a pizzazz like no other ingredient:  slightly sweet and tangy. It does turn the soup pink, but it’s delicious. We bet this would also be delicious with a turkey or pheasant soup.   

3- CREAM CHEESE: This is your ingredient if you like a cream-based soup. Add an 8-ounce plain cream cheese brick to 3 quarts of chicken soup, but we believe you could even use flavored cream cheese like chive or onion, which would be delicious. Please do not plan on freezing this soup, as it would most likely separate during the freezing process. 

4- CINNAMON AND NUTMEG: Adding 1 teaspoon of cinnamon or nutmeg not only makes your home smell good, but it gives a nutty, citrusy sweetness to this savory soup. Not sure this is for you? Add a small amount to a bowl before adding it to the pot. We believe it will make you say, “Hmm, what is that? It’s perfect!”

5- APPLE CIDER VINEGAR: Adding vinegar to stock as it is cooking not only brightens the flavor but also creates a component that helps to break down the collagen in the chicken bones. For a 5 quart recipe for stock, as shown in our recipe, use 2 tablespoons of apple cider vinegar.

6- PINOT GRIGIO:  Choose a delicious bottle and add 1/4 cup to 3 quarts of stock. The wine adds depth to the soup, but make sure to simmer it for at least 15 minutes after adding it to the soup to round out the flavor and allow the alcohol to evaporate.

7- PICKLED JALAPEÑO AND HOT SAUCE:  Have a cold and feeling under the weather? You are in for a spicy goodness treat and an amazing sinus relief all rolled into one! It was noted not to forget to add the pickling juice for even more flavor.  

8- TURMERIC:  Adding turmeric to chicken stock can enhance the soup by adding a warm and earthy flavor. It has a beautiful, vibrant yellow color, and it is known to have many health benefits, too numerous in fact to list, and indeed, turmeric deserves its own blog post. We found using turmeric paste to be easily incorporated, whereas the powder tended to clump in the soup when sprinkled. Start slowly with a small amount because this spice can quickly overtake a dish.  

9- SPRING ONIONS AND GINGER:  These heart-warming ingredients warm you from the inside out! Fiery ginger and fresh spring onions give the chicken stock a balanced aromatic experience. When cutting the green onion, use all the white and green from this delicious root veggie, and using grated fresh ginger rather than powder tastes the best. With these two ingredients, a little goes a long way, and after gently heating your soup, you will want to scoop the ginger out before eating. 

10- LOVE AND TIME: Love and time were at the top of the leaderboard. You cannot rush a stock. It is a labor of love and is well worth the effort. The best time to make it is when chicken is on sale and right before the winter months. Roasting the chicken before adding it to the pot adds a depth of flavor you can’t get from a can. And remember, most dishes start with some version of a sauce made from stock. It’s no secret that a sauce this scrumptious has a special beginning: a hearty stock crafted with tender loving care, a dash of patience, and a large soup pot.