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Home Recipes
Soup

Basic Chicken Soup

One of our most popular chicken soup recipes, this version delivers classic chicken soup flavor and comfort in less than an hour—and it starts with a whole chicken. The recipe essentially calls for making stock and soup at the same time. Using chicken with bones and skin adds richness and depth to the soup as it simmers—plus this technique is a big time saver, Another time saver is cutting the whole chicken into pieces.

Ingredients :

    1 whole chicken (about 4 pounds), cut into pieces (including back)
    8 cups water
    Coarse salt
    3 medium onions, thinly sliced (4 cups)
    2 celery stalks, sliced crosswise ¼ inch thick
    4 garlic cloves, crushed
    6 medium carrots, sliced ½ inch thick

Direction :

    Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot.
    Skim foam. Add onions, celery, and garlic. Reduce heat. Simmer, partially covered, for 30 minutes.
    Remove chicken breast, and set aside. Add carrots. Simmer, partially covered, for 40 minutes.
    Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces.
    Stir in desired amount of chicken; reserve the rest for another use. Skim fat. Season with salt.

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