0 0
Classic Homemade Chicken Soup

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 (2 -4 lb) roasting chickens, cut into pieces. you can also buy chicken pieces already cut
2 stalks celery, cut up
2 turnips, halved (you can leave these whole if they are small)
2 parsnips, cut up
2 carrots, cut up
1/2 bunch fresh dill (or more to taste)
1/2 bunch fresh parsley
2 onions, halved
3 - 4 garlic cloves (or more to taste)
water, to cover
salt and pepper

Nutritional information

252.7
Calories
141 g
Calories From Fat
15.7 g
Total Fat
4.5 g
Saturated Fat
71.3 mg
Cholesterol
124.8 mg
Sodium
9.4 g
Carbs
2.4 g
Dietary Fiber
4.4 g
Sugars
18.1 g
Protein
163g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Classic Homemade Chicken Soup

Features:
    Cuisine:

    Awsome

    • 160 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Classic Homemade Chicken Soup, This is an old fashioned chicken soup the way my grandmother made it She passed it down to my mother and then to me Since this is a handed down recipe, the measurements aren’t exact, and it’s more about using your eye and judgment , Awsome


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Cut Up Your Chicken Into Pieces (thighs, Legs, Breasts, Etc) and Place in a Large Stock Pot.

    2
    Done

    Fill With Cold Water to Cover and Put on High Heat as You Assemble the Rest of the Ingredients.

    3
    Done

    Cut Up All of Your Veggies. You Can Do This Any Way You Like, but I Like to Leave These in Large Pieces So They Don't Get Too Mushy During the Long Cooking Time.

    4
    Done

    You Can Tie Your Dill and Parsley Together If You Like.

    5
    Done

    Put All the Veggies and Herbs Into the Pot.

    6
    Done

    Add Extra Water If Needed.

    7
    Done

    Bring to a Boil, and Then Let Simmer.

    8
    Done

    Simmer For 2-4 Hours*.

    9
    Done

    *the Cook Time Is Largely Up to You. I Like to Cook Mine For Many Hours to Get All of the Flavors Out of the Chicken, but Really, Once the Chicken Is Cooked Through, You Can Take It Off the Fire.

    10
    Done

    If You Prefer to Have Smaller Pieces of Carrots, Potatoes, or Celery in Your Soup, Dice as Much as You Want and Put It Into the Pot 30-40 Minutes Before It's Done.

    11
    Done

    ***tip: There Will Be a Lot of Fat on the Top of This Soup from the Chicken Skin. Traditionally, You Would Cook This the Day Before, Refrigerate Over Night, and Then Remove the Hardened Fat Layer. Easy as Pie. but, If You Want It the Same Day, You Will Have to Skim the Fat as the Cooking Progresses. So Watch the Soup Over the 2-4 Hours of Cooking and Skim as You Go.

    12
    Done

    Add Salt and Pepper to Taste. (you Will Need a Lot of Salt. Don't Fret. Start Off With a Teaspoon. Taste. Add Another Pinch. Taste. Add. and So on Until You Reach Desired Flavor.

    13
    Done

    Take All the Chicken Out of the Pot and Remove the Meat from the Bones and Skin. Discard the Bones and Skin. You Can Replace the Meat Into the Pot or Leave It on the Side For People to Put Into Their Individual Bowls.

    14
    Done

    Make Egg Noodles, Rice, or Dumplings to Accompany.

    15
    Done

    Eat and Enjoy.

    Avatar Of Esme Mcguire

    Esme Mcguire

    Spice whisperer creating dishes that are both bold and balanced in flavor.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Fantastic Twinkie Refrigerator
    previous
    Fantastic Twinkie Refrigerator
    Savory Sweet Potato
    next
    Savory Sweet Potato, Onion, and Thyme Pancakes Recipe
    Fantastic Twinkie Refrigerator
    previous
    Fantastic Twinkie Refrigerator
    Savory Sweet Potato
    next
    Savory Sweet Potato, Onion, and Thyme Pancakes Recipe

    Add Your Comment

    13 + 3 =