homemade chicken soup

Name: Homemade Chicken Soup
Cook time: 5 h
Cuisine: American
Ingredients: ## FOR MAKING THE STOCK; 5 pound(s) whole chicken, cut into pieces, saving all bones and skin; 12 cup(s) cold water; 1 - onion, peeled and cut in half; 2 - carrots, peeled and cut into thirds; 3 - celery ribs with leaves, cut in half; 3 clove(s) garlic, peeled and cut in half; 1 - bay leaf; 1 teaspoon(s) dried thyme; 2 teaspoon(s) sugar; ## INGREDIENTS FOR THE SOUP; 2 cup(s) sliced carrots; 2 cup(s) sliced celery; 2 tablespoon(s) fresh chopped parsley or 1 tbsp. dried; 2 cup(s) dry egg noodles (i use kluski noodles); - salt and pepper to taste

(1 RATING)

52 Pinches 4 Photos

Debbie Sue

Southwest, FL

Updated on May 4, 2017

This is how I make chicken soup. We love it! Very flavorful and rich.

Rate

prep time

cook time 5 Hr

method Stove Top

yield makes a pot full!

Ingredients

FOR MAKING THE STOCK
5 pounds whole chicken, cut into pieces, saving all bones and skin
12 cups cold water
1 - onion, peeled and cut in half
2 - carrots, peeled and cut into thirds
3 - celery ribs with leaves, cut in half
3 cloves garlic, peeled and cut in half
1 - bay leaf
1 teaspoon dried thyme
2 teaspoons sugar
INGREDIENTS FOR THE SOUP
2 cups sliced carrots
2 cups sliced celery
2 tablespoons fresh chopped parsley or 1 tbsp. dried
2 cups dry egg noodles (i use kluski noodles)
- salt and pepper to taste

How To Make homemade chicken soup

Step 1

FOR MAKING THE CHICKEN STOCK Wash the chicken pieces, and put in a 8 quart stock pot. Reserving the white meat. Add 12 cups of cold water, and remaining stock ingredients.

Step 2

Bring to a boil, reduce heat, and simmer, skimming foam. (My mom called it scum, yuck!) Cover and simmer, for 20 minutes, then add the reserved white meat. Cover, and cook until the white meat is tender, another 20 minutes.
Step 3

Turn off the heat, and remove the chicken from the pot. Remove the meat from the skin and bones. Reserving meat, and returning the skin and bones to the stock pot. Cover pot, and bring back to a simmer. Continue the simmer for 4 hours.
Step 4

After 4 hours, remove all bones, skin, and vegetables from the pot, and discard. Carefully, strain the stock, using cheese cloth, to make sure the stock is clear.
Step 5

INGREDIENTS FOR THE SOUP While the stock is simmering, cut the chicken meat in bite size pieces. Refrigerate until ready to add to the stock. Cut carrots, celery and parsley, add to strained stock and simmer until tender. In a separate pot, prepare the noodles according to package directions.
Step 6

When vegetables are tender, and noodles are ready, add to stock pot. Carefully add chicken pieces. Salt and pepper to taste. Bring soup to eating temperature. Enjoy!
Step 7

NOTE: You can remove excess grease from the top layer, by laying a paper towel across the top. This tip works great!
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