Dutch Oven Chicken Soup
"This is simple, home-style soup. I try to be specific because I know there are people just starting out, so I ask a little patience for that! I love it if someone describes a technique for the kitchen, it helps me too!"
photo by wicked cook 46
- Ready In:
- 1hr 30mins
- Ingredients:
- 9
- Yields:
-
1 large pot of soup
- Serves:
- 6-8
ingredients
- 1 (3 lb) broiler-fryer chickens
- 4 large potatoes, cut to bite size pieces
- 1 (16 ounce) bag baby carrots (use half)
- 2 stalks celery, cut in 1/4-inch pieces
- 1 medium white onion, quartered
- 1⁄2 - 1 cup long grain white rice
- 2 -3 chicken bouillon cubes, crushed
- 1⁄2 tablespoon fresh coarse ground black pepper
- 2 dashes garlic powder, to taste
directions
- Rinse and clean whole chicken, taking out the giblets. You can cook these with the chicken for flavour if you like.
- Place your chicken into your Dutch oven or a large stock pot. I have "Vintage" Reverware and love it! But you use what you have. A 6 quart size is good.
- Fill the pot with water to cover the chicken, about 1/4 inch more over the chicken if you have room.
- Turn you burner on high with your stockpot centered and bring the water to a boil. Then turn the heat down to a slow boil and add the onion, pepper and powdered garlic. This will flavor you chicken.
- Cook the chicken through, until a fork pierces the main part easily, do not cook it off the bone or you'll have chicken mush, not soup.
- I set a very large Pyrex bowl in my sink, get out my largest stainless steel colander and place it in the bowl, and pour the whole pot of broth and chicken into the colander. Be careful about the steam so it doesn't scald you!
- Set the pot back on the stove (You did turn it off for now, right?).
- Lift the colander out of the bowl, straining the juice through it. Set it on a large plate or cutting board.
- Carefully pour the broth from the bowl to the stock pot. Turn the heat back on and simmer the broth. Add more water if necessary to bring the level up to about an inch from the rim of you pot. Use less liquid if you want less soup.
- Add potatoes, celery, carrots, rice and bouillon cubes to your broth at this point. Cover and simmer at a slow boil to continue to cook.
- On your cutting board: use a fork and knife to pull pieces from the cooked chick, leaving the skin, fat and bones to discard. I don't keep the onion from this either, it's just to flavor the soup. If you like, you can break the leg and thigh bones and add them to the broth so their marrow can continue to flavour the soup. Discard these bones before serving.
- Cut the chicken meat to sizes you like.
- Check your vegetables, if they are almost cooked, add your chicken back into the stockpot. Taste your broth and add seasonings and salt to taste. I have people who are sensitive to salt, so I don't cook with it often, but it's on my table.
- Finish simmering until vegetables are done. Turn off the heat.
- If you are making biscuits, leave the cover on and bake your biscuits now, while the soup "sets". If your family is like mine, this gives you a good excuse for a "breather" while your biscuits bake, and it sound so "secret recipe-ish".
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Reviews
-
I used a turkey carcass from our Thanksgiving dinner to make this. I cut back on the ingredients to make a smaller batch. Very tasty soup. Personally if I was to use a whole chicken I would cook as suggested but after straining chill the broth and then scrap off the fat. Made for PAC Fall 2009 -
Love the easy directions for new cooks! This made a very tasty soup and the potatoes and rice made it filling. We had cool rainy weather all week and your soup hit the spot. I also have some leftover in the freezer for a quick meal another day. Thanks for the wonderful recipe! Made for Fall 2009 PAC.
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<p>I love all animals, but can't have them all! Cats are so easy to live with because they are like little gypsies (Notice my kitty, Jasper, in my pictures, can you spell SWEET and ADORABLE?). He really is the strong silent type! He's 16 years now, from our local Humane Society, a 2x repeat offender who picked us when he was 2ish, being his 3rd family, he's truly our charm! You can take cats anywhere you need to live. I adore dogs, especially large dogs and I love horses. <br /><br />*Photo credits: The crochet blanket Jasper is sleeping on is the Red Heart ripple pattern. My Mom used to do this one alot and my friend Paula does this pattern and helped me learn it. You can't see all the colors but there are a few! It's my first ripple blanket and I must admit, I really like it! I found my quilt online, through a catalog (I recieve alot of those), it reminds me of the quilts my Auntie taught me to make and was the inspiration for my ripple colors.~ <br /><br />LOVE southern food, it is soooo addictive and so satisfying to make and eat! I also love to make desserts, although we don't really eat that much dessert at home, so I make the desserts for our potlucks at work! Nobody gets to diet at a potluck! ~ <br /><br />I am pure Finn, 100% American. Both my parents are Finn, my Da has found the ship's manifest for his grandparents and my Mom's father came in 1905 as at the tender age of 5. My Dad loves family tree research so he does this for us! You can sure tell a Finn, but you can't tell 'em much!. So, Kissa is Finnish for cat, and, of course, they Mew, a deciding factor in what chef name I chose. ~ <br /><br />My Mom loves Southern cooking, from the time I could see into a Dutch Oven or Skillet this is how she taught me to cook! My Daddy made bread but I confess I am NO GOOD. Help! ~ <br /><br />I realized in my adult life that I had been raised old country and I have been fascinated with culture since. My Dad is retired Air Force. We've met alot of stranger's who have become friends from many regions, hence my love for diversity among people. I would say at least 85% of the men in my family have served this country with honor and Thank You to every brother and sister in the U.S. Military for your heart felt service! Nothing like a man in uniform!!! ~ <br />My son has served in the United States Navy and has been deployed several times. He is often thought of as older because of the maturity our military has to experience and become. I am so proud to be an American! And I am so proud we have a voluntary military! There is true devotion in the hearts of these men and women! ~ <br /><br />I have three daughters also. They are admireable young women who do what it takes to survive this world and retain the ever male-challenging feminine mystique while they are at it. My eldest daughter works for a Dentist, my middle daughter teaches Kindergarten and my youngest daughter works with home phone services. All of my children are adults, although no grandbabies as of this time. I don't mind because I need me time too! ~ <br /><br />Three chef's on Recipezaar that seem to cook like I like are MeanChef (now adopted out, but I saved recipes!), NurseDi and MissNezz. Lots of homestyle and Southern cooking! I have also enjoyed perusing Iowahorse's recipe's because there are so many for wild game and just plain good cooking! I have become a fan of Mama's Cookin too, great baby recipes, big and small! There are so many terrific cooks on 'Zaar that you can't just pick just one! I love collecting all the recipes and techniques! Thank you ALL for being here! <br /><br />How do I rate? Well, If I try and love it I go five and up and if I think it looks delish, I give a four, only because I want to try it and then I can change ratings. Really though, I look for recipes that stick to the insides and look like you want to eat them. I've noticed alot of visual eaters in the world of mine and they head right for home cookin'! I save drink recipes just for the fun of it I guess, because I would need to be a bartender to make all of them! <br /><br />I have been getting emails from the 'Zaar letting me know about reviews and realize I have not been enjoying it like I should! I have been so busy with family obligations that my cooking has been minimal and I miss being here! Tinkerbell has kindly adopted me and I need to add something to my page for that. That is so ironic in so many ways, Tinkerbell! :></p>
