HOMEMADE CHICKEN SOUP RECIPE | ALLRECIPES
Homemade chicken soup - but you don't have to be sick to deserve or enjoy it - you do, so do! Good for body and soul!
Provided by Jill
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Yield 10 servings
Number Of Ingredients 7
Steps:
- Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).
- Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve.
Nutrition Facts : Calories 151.7 calories, CarbohydrateContent 4.2 g, CholesterolContent 36.9 mg, FatContent 8.9 g, FiberContent 1.2 g, ProteinContent 13.1 g, SaturatedFatContent 2.4 g, SodiumContent 67.6 mg, SugarContent 2 g
HOMEMADE CHICKEN SOUP RECIPE | ALLRECIPES
Homemade chicken soup - but you don't have to be sick to deserve or enjoy it - you do, so do! Good for body and soul!
Provided by Jill
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Yield 10 servings
Number Of Ingredients 7
Steps:
- Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).
- Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve.
Nutrition Facts : Calories 151.7 calories, CarbohydrateContent 4.2 g, CholesterolContent 36.9 mg, FatContent 8.9 g, FiberContent 1.2 g, ProteinContent 13.1 g, SaturatedFatContent 2.4 g, SodiumContent 67.6 mg, SugarContent 2 g
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OVERNIGHT CHICKEN SOUP RECIPE - PUREWOW
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Reviews 4.6
Total Time 13 hours 10 minutes
Calories 242 calories per serving
- 1. In a very large (at least 8-quart) stockpot (see footnote), arrange a large double layer of cheesecloth with enough overhang to tie the ends together. Place the chicken in the center of the cheesecloth and tie the cheesecloth into a knot so the chicken is totally enclosed. 2. Add the carrots, celery, onion, parsnip, turnip and garlic to the pot, and add enough cold water to cover everything by 3 inches. Bring to a vigorous boil over high heat, and boil, skimming and discarding anything scum that rises to the top, 15 to 20 minutes. Reduce the heat to a simmer, add the dill, and cook, checking every so often that the soup is moving with very small bubbles but not boiling. 3. After simmering for about 2 hours, add the salt. Cover with a tight-fitting lid and cook for a total of 12 hours (either a whole waking day or overnight). Skim off the fat from the top occasionally, reserving that fat and broth with it in a bowl in the fridge. (When it hardens, tip the bowl back into the soup; the broth slips out from underneath the disc of fat, which you can use as schmaltz (chicken fat) in other recipes. 4. When ready to serve, remove and discard the dill. Transfer the chicken to a bowl, cut the cheesecloth open to help it cool, then tip any broth back into the soup. Remove and discard the skin and cheesecloth. Take all the meat off the bones, discard the bones and portion the meat into bowls with the broth and vegetables (leave them whole, or cut them into large pieces if you like). Season with more salt if needed. Note: If you don't have an 8-quart pot, use a 6-quart pot. Start with a 3-pound chicken and use 2 carrots, 1 celery stalk, and 1 medium onion.
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