I don’t know anybody who doesn’t like chicken soup. Do you?
If we are not feeling well, we want chicken soup. If it is cold outside, we want chicken soup.
Sure, you can always open a CAN of chicken soup, but is it really what you want? Plus, did you ever look up the ingredients on a can of soup? Half of them you can’t even pronounce! I believe, if you can’t pronounce the ingredients, they can’t be good for you.
There is an assumption that it takes forever to make chicken soup. Well, it doesn’t! You can make chicken soup quickly by either roasting some skin-on chicken thighs first, OR just use a rotisserie chicken!
The below recipe covers the proper way to make good chicken soup, using a whole chicken. Cooking up a whole chicken results in the most nutritious, flavorful and satisfying chicken broth.
Begin with buying a good quality, organic, whole chicken.
Place the whole, washed chicken in a big pot. Cover with cold, filtered water. Add 3 bay leaves and 6 allspice corns. Bring to a boil and then SIMMER until chicken is soft, but not falling apart, usually about 45 minutes.
Take the chicken out of the broth and set aside.
Strain the broth into another big pot and add chopped onions, celery, carrots and leeks:
Just like this and cook until veggies are soft:
Now, you need to shred the cooked chicken:
… and add the shredded chicken to the happy pot:
The end is near! All there is left: seasoning! What seasoning you ask?
I like to squeeze a lemon into my chicken soup! Also: add lemon pepper, salt, garlic salt and fresh parsley!
Let it simmer for a bit to allow all the flavors to marry and then serve!
You can serve your chicken soup with pasta of your choice, rice or by itself.
I prefer my chicken soup by itself. I like to savor the flavorful and nutritious broth, veggies and chicken. My kids on the other hand can’t imagine having chicken soup without pasta.
Quick tip: my favorite buy at Costco is a rotisserie chicken!
When using it for chicken soup, I remove the breast and use it for something else, like chicken enchiladas.
I put the whole carcass in a pot of boiling water, add 3 bay leaves and 6 allspice corns and simmer for 15 min to make broth.
While the chicken is simmering, I melt 4 tbsp of butter in a Dutch oven and sauté 1 chopped onion with 3 minced garlic cloves. Then, I add chopped carrots, celery and leeks and continue to sauté it. Next, I take the chicken out of the broth and strain the broth into the sautéed veggies. I let all simmer through for about 15 minutes. By then, the chicken is cool enough to shred it. I add the shredded chicken to the soup and season all with salt, pepper, lemon pepper, lemon juice and fresh parsley. And this is how it looks:
How difficult was that?
Not at all in my book!
Canned chicken soup or homemade chicken soup???
I know! 🙂
As Always, Eat Well, Spend Wisely!
- 1 whole chicken
- 3 bay leaves
- 6 allspice corns
- 1 onion, chopped
- 4 carrots, chopped
- 2 celery sticks, chopped
- 1 leek, chopped
- 1 tsp lemon pepper
- 2 tsp salt (or to taste)
- 1/2 tsp pepper (or to taste)
- 1 tsp garlic salt
- 1/2 lemon; juiced
- 1/4 cup fresh parsley, chopped
- Place the whole, washed chicken in a big pot. Cover with cold, filtered water. Add bay leaves and allspice corns. Bring to a boil and then SIMMER until chicken is soft, but not falling apart, usually about 45 minutes.
- Take the chicken out of the broth and set aside.
- Strain the broth into another big pot.
- Add chopped onions, celery, carrots and leeks to the strained broth. Cover and cook until tender (about 15 minutes) on medium heat.
- Shred the cooked chicken and add it to the cooked veggies.
- Season with lemon pepper, salt, pepper, garlic salt, lemon juice and fresh parsley!
- Let it simmer for a bit to allow all the flavors to marry.
- Serve with pasta of your choice, rice or by itself.
- Never cook noodles IN the soup!
- Use gluten free pasta if eating GF.