Chicken soup is perhaps one of the most common soups and yet it remains one of the few soups that gives comfort and satisfaction. While traditional chicken recipes can be quite tedious, the recipe shown here simplifies the cooking process.
Basic Chicken Soup
Chicken soup is usually made with the chicken stock being cooked separately from the vegetables. This recipe cooks both the broth and vegetables at the same time, which shortens the cooking time somewhat.
Total Time:1 hr. 10 min.
Number of servings: 6
- 1 whole chicken, cut into pieces
- 4 cups onions, thinly sliced
- 2 celery stalks, sliced lengthwise into 1/4 inch strips
- 6 medium carrots, sliced 1/2 inch thick
- 4 garlic cloves, crushed
- Coarse salt
- 8 cups water
- Boil the chicken
- Add the carrots and boil
- Remove remaining chicken
Place the water, chicken and a tablespoon of salt into a large stockpot and bring it to a boil. Remove the foam. Add the celery, onions and garlic to the stockpot and reduce the heat. Cover the pot partially and simmer for 30 minutes.
Look for the breast portion of the chicken and set it aside. Add the carrots and continue to simmer for 40 minutes, partially covered.
Take out all the chicken from the pot and throw away the back and the wings. Separate the meat from the bones once it is cool enough to touch and cut into small pieces.
Place some of the stock and vegetables into a soup bowl and add the desired amount of chicken. Skim the fat and season with salt before serving.