Chicken Soup for the Girl’s Soul:A Recipe For Young Girls

 

A few years ago, I was in Chicago attending my Pampered Chef National Conference. One of the speakers was Jack Canfield, author of many of the Chicken Soup for the Soul books and author of the book Chicken Soup for the Girl’s Soul. I had the wonderful pleasure of meeting Mr. Canfield while I was in Chicago. What an inspiration! Needless to say, I purchased his Chicken Soup for the Entrpreneur’s Soul and a couple others. I refer to them often when I need a little inspiration.

Over the weekend, we went to the Community Book Swap, a great place to freecycle books, magazines, records, and CD’s.  This is where I picked up a copy of the Chicken Soup for the Girl’s Soul. I immediately thought our daughter would enjoy reading a book that answers some of those questions young girls always have. Finally, a book that covers issues for girls only! The universal “coming of age” events of a preteen girl-first bra, first crush, physical changes and emotional mood swings. Chicken Soup for the Girl′s Soul is a book by girls, for girls, where readers can find encouragement, support and positive advice about the challenges of being a preteen girl.

Chicken Soup For Young Girls

There’s something so comforting about a bowl of Chicken Soup. when you’re sick, what’s the first thing that’s ordered? Chicken Soup. Here’s a great Homemade Chicken Soup that will warm up anyone’s soul:

Chicken Soup Recipe for Young Girls

 

Ingredients:

4 chicken leg quarters, skin and fat removed
8 cups low-sodium chicken broth
4 cups water
1 medium onion, chopped
2 garlic cloves, pressed
2 bay leaves
1/2 cup chopped fresh parsley, divided
1/2 cup chopped carrot
1 cup chopped celery
2 Tablespoons lemon juice

Directions:

  • Combine chicken, broth, water, onion and garlic in (8-qt./7.6 L) Stockpot over medium-high heat; bring to a boil.
  •  Reduce heat to a simmer; skim fat and foam off top using Skimmer. Stir in bay leaves and half of the parsley. Simmer 45 minutes, skimming occasionally.
  • Remove chicken pieces from Stockpot and set aside until cool enough to handle.
  • Meanwhile, add carrots and celery to soup; simmer 15 minutes.
  • Remove chicken meat from bones; discard bones and return chicken to soup. Stir in lemon juice. Ladle soup into bowls and sprinkle with remaining parsley.

Yield: 6 servings (8 cups)

 Enjoy a bowl of this soup with a great book!

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