Chicken Soup - Best Ever
- Ready In:
- 2hrs 30mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
directions
- In large stock pot, heat 12 cups of water to boil.
- Add celery and all of chicken, including feet and any organs to water.
- Reduce heat to medium low and simmer uncovered until breasts and thighs are cooked, about 45 min.
- Remove breasts and thighs and set aside to cool.
- Add onion, carrots and garlic to water.
- Cook uncovered for 1 hour and 15 minutes.
- Strain broth into bowl and skim off fat.
- Discard all solids except for carrots.
- Cut breasts and thigh meat into bite size pieces, discarding all skin, fat and bones.
- Cut carrots into small cubes.
- Add meat and carrots to broth.
- Add noodles or rice to individual bowls, and add soup.
- Add salt and pepper to taste.
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Reviews
-
I couldn't follow this recipe exactly, because I found I was out of celery. I did, however, use it as a base and everyone said it was the best I ever made. I used two frozen boneless chicken breasts that were mostly skinless, so I added 4 bouillon cubes. I added extra carrots, skipped the garlic and added a bit of parsley and poultry seasoning. I tasted it and it was very rich, so I added about two cups of water. I used egg noodles, cooked separately, and it turned out really great. Thanks for posting...I did have to improvise, but it worked out beautifully! P.S. I should say that making soup is not one of my strong points!
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My son is down with the flu and I thought I'd make him some hearty chicken soup. When he woke up from his sleep he said, "mmmm, something smells so good!". It lives up to its name...it's the best chicken soup ever. The only thing that I did differently was that I added a handful of barley right at the beginning (cuz my son loves it) and some potatoes, quartered, near the end of the cooking process. Other than that, I stuck to the recipe. Delicious...6 stars!
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