Real Recipes From Real Home Cooks ®

comfort essentials: yummy chicken soup/stew

Recipe by
Andy Anderson !
Wichita, KS

This is a great dish that is guaranteed to warm you up on the coldest days that Old Man Winter can throw at you. I call it a “soup/stew” because it has elements of both a soup, and a stew. For this recipe, I am not including any barley, pasta or rice; however, they might make an enjoyable addition. We are going to use a whole chicken to make what I call a “quick stock” and then use that as a base for the dish. So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 1 Hr 30 Min
cook time 20 Min
method Stove Top

Ingredients For comfort essentials: yummy chicken soup/stew

  • 1 md
    whole chicken, giblets removed
  • 1 md
    carrot, rough chopped
  • 2 stalk
    celery, rough chopped
  • 1/2 md
    yellow onion, rough chopped
  • 1 md
    bay leaf
  • salt, kosher variety
  • filtered water, as needed
  • 1 Tbsp
    grapeseed oil
  • 1 Tbsp
    sweet butter, unsalted
  • 2 - 3 md
    carrots, peeled, and cut on the bias, about 1/4-inch (.6cm)
  • 2 - 3 stalk
    celery, cut on the bias to the same thickness as the carrots
  • 1 c
    green peas, frozen variety is fine
  • 1 sm
    head of broccoli, just the florets
  • 8 - 10 sm
    baby potatoes, halved or quartered, about 3/4 pound (340g)
  • 1/2 md
    yellow onion, sliced into thin half moons
  • 2 clove
    garlic, minced
  • 1 Tbsp
    flour, all-purpose variety
  • 1 tsp
    dried thyme
  • 1 tsp
    ground cumin
  • 1 tsp
    dried basil
  • 1 tsp
    dried oregano
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste
  • chopped parsley, for garnish
  • fresh crispy bread, or oyster crackers

How To Make comfort essentials: yummy chicken soup/stew

  • 1
  • 2
    The veggies chosen for this soup/stew were fresh items that I had on hand. Feel free to add (or subtract) any veggies that you feel would complement this recipe.
  • 3
  • 4
    Add the chicken to the pot, and then add enough water to almost cover the bird.
  • 5
    Chef’s Note: If you have several pots to choose from, select one that best fits the chicken with just a bit of space. If the pot is too big, you will need a lot of water, and you will wind up with a somewhat diluted stock.
  • 6
    Bring to pot up to a light boil, about 15 minutes.
  • 7
    Add the veggies, and a generous pinch or two of salt, and maintain a light boil.
  • 8
    Partially cover the pot, and allow to lightly boil for 60 minutes.
  • 9
    Chef’s Note: Every 15 minutes or so, open the pot, and skim off any foam (chicken scum) that rises to the top, and add a bit of water, if needed.
  • 10
    At the end of the time, remove the chicken, strain the stock, and discard the solids.
  • 11
    Chef’s Tip: While you are straining the stock, use a spoon to push down on the solids, when they are in the strainer basket. We want as much of that yummy flavor, as possible.
  • 12
    When the chicken cools, remove the skin, and pull the meat from the bones, and use two forks to shred.
  • 13
  • 14
    I do not have a photo for this step, but add the butter and oil to the empty pot, over medium-high heat. When the foaming subsides, add all the veggies; including the flour and thyme, then sauté until they begin to soften, about 5 – 8 minutes.
  • 15
    Add some salt and pepper, as they cook.
  • 16
    Add the quick stock, and the reserved chicken, and then bring up to a slow simmer.
  • 17
    Simmer, uncovered, until the carrots, and potatoes are tender, but not mushy, about 15 – 20 minutes.
  • 18
    Chef’s Note: As the soup/stew is simmering, do not forget to taste and season. As for the salt add just a little at a time until you reach the desired flavor. Good chefs always taste what they cook.
  • 19
  • So yummy
    Serve while nice and hot with fresh out-of-the-oven crusty bread, oyster crackers, or both. Enjoy.
  • 21
    Keep the faith, and keep cooking.

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