The perfect soup to warm your belly on a cold night or soothe you when you're sick.
The perfect soup to warm your belly on a cold night or soothe you when you're sick.
Number of Servings: 12
Stock: 1 white or yellow onion, chopped into a large dice 2 stalks celery, chopped into a large dice 2 carrots, chopped into a large dice 3 pound whole chicken, skin removed 1 gallon cold water 1 bay leaf 1 teaspoon black peppercorns
Soup: 1 tablespoon olive oil 2 carrots, cut into ribbons with a vegetable peeler 1 onion, diced fine 2 stalks celery, diced fine 4 ounces whole wheat pasta (cooked) 1 tsp thyme, dried 1/2 tsp oregano, dried 1 tsp basil, dried (optional) salt and pepper to taste
This is a slow-cooking dish, but you'll get 12 servings from the soup, plus a quart of stock. This entire recipe cost just $8.41, about 70 cents a serving. That's less than a can of soup!
My 11-year-old son helped prep the carrots. He created curls using a Y-shaped peeler.
I recommend freezing single portions of soup in freezer bags laid flat so you have some on hand the next time someone gets the sniffles or has a bad day. Nothing warms the soul like homemade chicken soup.
I used a kosher chicken, which cost a bit more. If you wait for chicken to go on sale, you can save more money.
I used farfalle (bowtie) pasta, but you could use penne, elbow macaroni or another bite-size shape.
You're getting multiple meals from this versatile chicken soup recipe. That's why we need two sets of vegetables: one set cut into a large dice for the stock part of the soup that you'll use for another meal, and a second chopped into a small dice for the soup.
Remove the skin from the chicken.
Place the whole chicken in a large stock pot or saucepan that will hold at least one gallon of cold water.
Add the diced onion, celery, and carrots to the stock pot. Pour one gallon of cold water over the mixture and add the bay leaf and peppercorns. Bring the mixture to a boil and then immediately reduce to a simmer.
Allow the mixture to simmer for 45 minutes. Place a strainer over another large saucepan and strain the hot chicken mixture.
Strain the mixture a second time into the first pot using a coffee filter or cheesecloth. Reserve one quart of the stock for the freezer, and use the remaining for the soup. (Allow stock to cool to room temperature before freezing.)
In one of the stock pots, heat the oil and add the second batch of vegetables cut into the small dice. Sweat vegetables over low moderate heat for 5 to 8 minutes. While the vegetables are sweating, pull all the meat off the bones of the chicken.
Add the pasta, dried seasonings, and the pulled chicken meat to the pot simmer for an additional 10 minutes. Recipe yields 3 quarts: 12 one cup servings
sounds great... if you have the time to do it, you can roast the chicken and veggies in the oven for a short time to intensify the flavors before boiling. If it's really cold out it also helps heat the kitchen up, plus it makes the flavors that much stronger!!
We made this on Saturday. We used chicken leg quarters because they were on sale and used no yolks egg noodles but other than those 2 changes followed the recipe exactly and it was delish! Even DH loved it and he is not much of soup eater. Make enough for 3 meals for family and lunches too!
After I cook the stock, I place the liquid in the refrigerator to allow the fat to rise to the top. Before using (or freezing) the stock, I can then remove the coagulated (solid mass) of fat from the top.
I make this soup almost the same, except I use cardamom, B-salt, red, and black pepper instead of the other spices, and brown rice instead of pasta - it's very very yummy with warm homemade bread and butter, especially on a cold winter day. Way better than canned soup. Hubby loves this soup!
Shortcut - buy a rotisserie chicken (my grocery store has day old rotisserie chickens for almost half price) clean the chicken from the carcass and you won't have to worry about the fat floating in your water. Keep some chicken breast for a salad the following day.
Perfect for post holiday turkey. If I cannot cook up the stock after the meal I"ll freeze all roasted turkey/chicken stuff left after carving is completed. This includes: bones, skin and anything left in the bottom of roaster. Today I will pull the frozen "stuff" out and use Meg's Recipie .
Murf48: The very last words in teh recipe state:Serving size 1 cup. Simmering the bones is the only way to get the flavor,, just putting cut up meat tastes totally different if you don't use stock. Chef Meg is dead-on with this one,, I did not use oil,used cooking spray,,
Made this last night and today... made the stock last night from our 7 m.o. rooster; he had a good layer of fat on him so it went in the fridge to skim the fat. Then we made the soup. Added some cabbage and used a different pasta we had on hand but it was pretty much the same soup. Simple, warming.
I don't pre-cook pasta before adding it to soup. When I make large batches of soup, I eliminate the pasta. I keep out enough for the meal in the pot, bring to boiling & add enough pasta for that meal only. I store the rest of the soup in the freezer & add uncooked pasta when reheating.
Was hoping for something that tasted like "mom made it" but this was extremely "herb-y". After adding the herbs and tasting the soup, I put the soup through a sieve to try to remove most of the herbs. Next time, if I use the herbs, I will be reducing the amounts.
I love chicken soup - one of the few soups I really enjoy. I prefer rice to pasta. If I use pasta, it's either very small pasta shells (sold here as soup pasta) or scrunched up vermicelli. Instead of herbs and spices: leeks, grated carrot, and either kale or frozen finely chopped spinach.
I am going to add some butternut squash to the broth and blend it . I believe in taking a good recipe and making the original. and then doing a variation . So we will have the noodle soup tomorrow and the butternut today;.
I cooked a chicken today and found out that 45 minutes is not quite enough time. I had a hard time getting the meat of the bones. So I put the bones, skin and vegetables into another stock pot, added 2 quarts of water and cooked that for an hour. Now I have more stock.
@LINJEN48 I like to use Dreamfield's pasta to give it more fiber and cut the carbs down a little more. BUT I like to cook the pasta separately, then add later as well so that it doesn't overcook.
I make chicken stock all the time & freeze it.I make a very large batch & use different containers that hold at least 4 cups.I don't strain my stock as I let it cook it to the point that they almost dissolve.After freezing I transfer to seal a meal bags & vacuum & seal them They keep a lot longer.
Very good soup. I do leave the skin on the chicken and add garlic. Then I blend the vegetables back in after straining. I skim the fat off and freeze all except what I can use for my family. Then make fresh pasta or rice each use.
I made home made egg noodles for this, they don't get mushy like store-bought ones. I also cooked the chicken with the skin on. The flavor is better that way. The recipe was bland for our taste. It definitely needs more spice - garlic especially.
I have made this soup for years. Always a favorite with my family. I do the same with left-over turkey and the turkey carcas. In that case, I don't add the meat until the broth is ready. The only thing I add is chopped parsley at the very end.
I made the stock the night before, then finished it on the stove with more fresh veggies and the already cooked noodles. the only change i made was to add 3-4 cloves of garlic. just like mom made it.
I do the stock part in the crockpot. Since I can't add in a whole gallon of water, I put in as much as I can and then when it is done and I am ready to pull the chicken off and reserve stock etc., I add in the remaining water so it comes out right.
I cook cheap chicken legs in crockpot in oven skin & all, separate broth from chic, remove skin, bones & shred chicken, freeze chic in 4 oz portions. Cool the broth & skim off the fat, freeze in 1 cup portions. Use shirataki noodles have 0 calories. Can make one or two servings at a time. YUM!
totally agree about leaving the skin on and then refrigerating it overnight to get rid of the fat. I also like to include turnip and/or rutabaga to the stock vegetable mix. Instead of oregano/thyme/basil, I prefer using fresh parsely and fresh dill weed.
I learned years ago from my children's pediatrician that cooking chicken soup with the skin on the chicken makes the soup a natural antibiotic!..then discard the skin and put in the fridge overnight so the fat comes to the top then discard! worked well for me many a winters with 3 croupy children!!!
Great! I use an oven stuffer roaster for baked chicken 1rst night; chicken pot pie 2nd night...(when the rest of the chicken, bones and all hits the stock pot to simmer w/garlic and herbs overnight), & on 3rd morning, I make noodles and dry, and add to soup that evening. 1 bird = 3 meals!
My recipe is similar: I add garlic, minced parsley and at the end of cooking, chopped spinache. Use of the bones and skin makes the broth richer tasting, easily removed after cooking and any fat is easily skimmed off the top. I also puree the first round of veggies and add back to the soup mixture.