Chicken Soup

Chicken Soup


It’s raining and two of my kids have a cold so it’s time to make chicken soup. Luckily I have some chicken in the fridge, along with some onions, parsley, carrots, and celery. 

If you haven’t made chicken soup before, trust me – it’s super-easy to make. Just be sure to start the soup early in the day so it has time to develop good flavor.  I cook mine for a good 4-12 hours.

Chicken Soup

3-6 lb. chicken parts (breasts, wings, legs, thighs, backs, necks, feet, whatever you’ve got)
3 -5 celery stalks, cut up in 1/2″ pieces, along with some celery leaves 
2-4  medium carrots, cut up in 1/2″ pieces
1 to 2 onions, cut in quarters
A small handful of parsley
1/2 tsp. or more peppercorns
3-6 whole cloves
1-2 bay leaves
1 tsp. dried thyme, optional
Salt to taste (probably at least a tablespoon) 

Put chicken parts in a large pot.  Add enough cold water so the water level is about an inch or so above the chicken.  Add veggies and spices.  Slowly bring to a boil.  Skim off the gray stuff when it appears (scum – yucky word, isn’t it?).  Simmer for at least 3 hours or more – the longer the better. If you like, you can take out the chicken after an hour or two, pick off the meat, and throw the bones and skin back in the pot.  This way you have some nice chicken to add to the soup later on.  When done, taste and make sure there is enough salt, and then strain the soup.  I usually let it sit for 5 minutes and then skim off the fat (or you can refrigerate the broth and take the fat off then).

Good with matzo balls or noodles.  

Makes however many cups of water you add, minus a cup or two (depending on the length of time you cook the soup).


February 16, 2009. Soups. 3 comments.