Forget about the chill outside with this soul-soothing traditional chicken soup that’s been passed down through generations. It’s not just soup; it’s a hug in a bowl!
Why This Recipe Works
- Simmering the bones releases collagen, turning the broth into liquid gold for your joints and skin.
- Fresh herbs and vegetables build layers of flavor that can’t be beaten by store-bought versions.
- Perfect balance of simplicity and depth, making it a foolproof recipe for any home cook.
Ingredients
- 1 whole chicken (about 4 lbs), cut into pieces
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 large onion, diced
- 3 cloves garlic, minced
- 8 cups water
- 2 bay leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
Equipment Needed
- Large stockpot
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Ladle
Instructions
Step 1: Prepare the Chicken
Rinse the chicken pieces under cold water and pat them dry with paper towels. This step ensures your soup starts with a clean base and helps achieve a clearer broth.
Step 2: Build the Flavor Base
In your large stockpot, combine the chicken, carrots, celery, onion, garlic, water, bay leaves, salt, and pepper. Bring to a boil over high heat, then reduce to a simmer. Skim off any foam that rises to the top for a cleaner taste.
Step 3: Simmer to Perfection
Cover and simmer on low heat for about 1.5 hours. The low and slow cooking method extracts maximum flavor from the bones and vegetables, creating a rich and hearty broth.
Step 4: Shred the Chicken
Remove the chicken pieces from the pot and let them cool slightly. Shred the meat off the bones, discarding the skin and bones. Return the shredded chicken to the pot.
Step 5: Final Touches
Stir in the fresh parsley and adjust seasoning with salt and pepper to taste. Serve hot and enjoy the comfort in every spoonful.
Tips and Tricks
For an even richer flavor, roast the chicken pieces before adding them to the pot. This adds a depth of flavor that boiling alone can’t achieve. If you’re short on time, a pressure cooker can reduce the cooking time significantly without sacrificing taste. Lastly, letting the soup sit overnight before serving allows the flavors to meld together beautifully.
Recipe Variations
- Add noodles or rice for a more filling meal.
- For a spicy kick, include a diced jalapeño or a teaspoon of red pepper flakes.
- Vegetarians can substitute chicken with mushrooms and use vegetable broth for a hearty vegetarian version.
Frequently Asked Questions
Can I use boneless chicken?
While boneless chicken is quicker to cook, bones contribute to the soup’s depth of flavor and nutritional value. If you’re in a pinch, boneless will work, but we recommend sticking with bone-in for the best results.
How long can I store the soup?
Properly stored in an airtight container, the soup can last in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently to preserve the flavors.
Can I make this soup in a slow cooker?
Absolutely! Combine all ingredients in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. The slow cooker method is perfect for developing flavors with minimal effort.
Summary
This traditional chicken soup recipe is a timeless classic that brings comfort and warmth to any table. With simple ingredients and easy steps, it’s a must-try for anyone looking to enjoy a homemade bowl of love.
