Homemade Chicken Soup
There are many good store bought chicken soup. There is nothing better than homemade soup. It makes everything better. I have to admit that putting this recipe in writing is difficult because I've never really used a recipe.
Servings: 10 bowls
Ingredients
- 1 3-4 lb. Whole Chicken, you can buy it pre-cut if desired
- 3 Lg. Carrots, cut into 2" chunks
- 2 stalks Celery, cut into 2" chunks
- 1 Lg. Yellow Onion, peeled and cut into quarters
- 4 Lg. Garlic Cloves, peeled and smashed
- 1 bunch Flat Leaf Parsley, I tie mine with string to keep together
- 1 tsp. Kosher Salt, maybe more
- 1 tsp. Black Peppercorns,
- 10 Cups Water, more or less, as long as all the ingredients are covered
- 1 Tbs. Chicken Bouillon base
Instructions
- Pull all th innards out of chicken.Do not wash the chicken but pat it dry, with paper towels, inside and out.Place in large stock pot.
- Add carrots, celery, onion, garlic and parsley in to pot.Sprinkle in salt and pepper corns.Pour water over all ingredients.
- Bring water to a boil over a low/medium flame.Once at a medium rolling boil, skim the off the foam top. Reduce to a low simmer and let cook for 3-4 hours.You are looking for the chicken meat to start falling of the bone and the vegetables are soft.
- Remove chicken and bones to a separate plate or bowl.Use a strainer and remove parsley and peppercorns.Whisk in the chicken bouillon base.Taste and adjust salt, if needed.
- Remove chicken meat form bones and break into smaller pieces.Return chicken and vegetables back to broth. Heat through and serve.
- This soup freezes well and will keep in the fridge for up to 3 days.When you reheat the soup skim the fat off the top before you heat. You can leave the fat and it will have a richer flavor, but you don't have to.