Autumn has arrived, which means it’s time to curl up on the couch with a blanket and a nice hot bowl of chicken soup. This recipe is my mom’s and it reminds me of home every time I make it. The great thing about this soup is that it is very versatile and you can add or subtract ingredients as you see fit. For example, if you want a heartier meal you can add noodles or rice. Also this recipe makes a mean chicken broth!
For this recipe you’ll need a large stock pot. I use a 6 quart pot to make this soup and I always fill it to within a few inches of the rim. You’re also going to need a 4-5 pound whole chicken, 4 large carrots, 3 large stalks of celery, a handful of fresh parsley leaves, one onion, 10 cups of water, a tablespoon of salt, ¼ teaspoon of pepper, ¼ teaspoon of thyme and two minced garlic cloves.
First peel and cube the carrots, dice the celery, chop the parsley, dice the onion and rinse the chicken (don’t forget to remove the giblets too).
Now toss everything into the stock pot. Give everything a good whirl and then turn the heat on medium high. Once the soup comes to a boil turn the heat down to medium low and let the soup simmer for 35 minutes. Then turn off the heat and let everything cool for ten minutes. Carefully pull the chicken out and set it on a plate (I use gloves and a pair of tongs because the bird is still freakin’ hot). Put the soup left in the pot in the fridge and let the fat coagulate so you can remove it later.
In the meantime, pick the meat off of the chicken and shred it. Your hands will get all nice and greasy, but it’s part of the “joy” of making chicken soup. After picking the meat off of the chicken, discard the carcass. By now the fat should have coagulated on top of the soup. To de-fat the soup, use a spoon to skim off the white fat on top.
At this point add the chicken back to the soup. If you want chicken broth, pour the stock through a strainer to remove the vegetables and voila.
Use a microwave to reheat your soup, grab a blanket and sip away!
- 4-5 lb Whole Chicken
- 4 Carrots Peeled and diced
- 3 Celery Stalks Diced
- 1 Onion Diced
- Handful of Parsley Leaves Chopped
- 10 c Water
- 1 Tbs Salt
- 1/4 tsp Pepper
- 1/4 tsp Thyme
- 2 Minced Garlic Cloves
- Clean chicken and remove giblets
- Put everything into the stock pot and bring to a boil
- Turn heat down to medium low and let simmer for 35 minutes
- Pull chicken out and shred meat
- Skim fat off of soup stock
- Put chicken back in soup
- Reheat and enjoy!