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Chicken Soup

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My mom brought several large containers of this soup over right after my son was born and it was such a relief to have an easy meal. Especially when you are sleep deprived. With the global pandemic swirling around us, making this soup was my way to prepare. Should my husband or I get sick, I now have 4 containers of soup in the freezer for easy meals. No, I didn’t go out and buy toilet paper or paper towels- I made soup. We also had this soup that night for dinner- if that gives you an idea of now much this makes. If you would like to prepare in a sensible manner, this soup is a great way to do that.

Detailed instructions:

Step 1.

Take out a large stock pot and fill it half full with water. Put it on a burner over high heat. Remove the guts from the chicken and add to stock pot with 1 bay leaf. Once water is boiling, turn down to a simmer. Cover and simmer for 3 hours.

Step 2.

While chicken is simmering, prepare all veggies.  Dice the carrots, onion, celery and potatoes. Mince the garlic. You can also add more vegetables if you would like. My mom mentioned that she will often add finely chopped cabbage, green beans or corn to this recipe as well.

Step 3.

After the 3 hours is up- remove the bones from the chicken and add chicken meat back into the pot- skim off the top layer of fat etc that has collected at the top. This can be a long process- my chicken fell apart when removing it, and I had to strain the chicken to remove all the bones. BUT that is what you want, it should be fall apart. That is what makes a good soup!

Step 4.

Add potatoes and carrots to pot. These will, of course, take longer to cook than the other vegetables.

Step 5.

This is optional, but does add to the flavor of the dish, so please keep that in mind. lightly saute onion, celery and garlic before adding into pot. Also add the Italian seasoning and second bay leaf- simmer for 1 more hour.

 

Step 6.

Make sure potatoes are cooked and remove from heat after the hour is finished. Add Chicken base for additional flavor and salt and pepper as desired. Serve with homemade bread or biscuits and freeze as desired. Voila! Making homemade soup has never been so easy!

Here is my new freezer stash, this momma is ready for the next bug!

Chicken Soup

DInner
By Kelsie Rudnick Serves: 6 +6 for freezing
Prep Time: 20 minutes Cooking Time: 4 hours Total Time: 4 hours and 20 minutes

A hearty chicken and vegetable soup, perfect for freezing or eating on a cold night.

Ingredients

  • 1- 4 pound whole chicken
  • 3 large carrots- diced
  • 1 white onion- diced
  • 4 large celery stalks- diced
  • 4 medium potatoes- diced
  • 1 clove garlic- minced
  • 2 bay leaves
  • 2 tsp Italian seasoning
  • 3-4 teaspoons better than boullion chicken base
  • salt and pepper to taste

Instructions

1

1. Take a large stock pot and fill half full with water. Put on burner over high heat. Remove guts from chicken and add to stock pot with 1 bay leaf. Once water is boiling, turn down to a simmer. Cover and simmer for 3 hours.

2

2. While chicken is simmering, dice carrots, onion, celery and potatoes. Mince the garlic.

3

3. After the 3 hours is up- remove the bones from the chicken and add chicken meat back into the pot- skim off the top layer of fat etc that has collected at the top.

4

4. Add potatoes and carrots to pot.

5

5. (optional) lightly saute onion, celery and garlic before adding into pot.

6

6. Add in onion, celery, garlic, Italian seasoning and second bay leaf- simmer for 1 more hour.

7

7. Make sure potatoes are cooked and remove from heat after the hour is finished. Add Chicken base for additional flavor and salt and pepper as desired.

8

8. Serve with homemade bread or biscuits and freeze as desired.

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