How to Make Homemade Chicken Soup | Allrecipes.com

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Watch how to make a simple, delicious homemade chicken soup. This easy version is so tasty that you may never use the canned kind again. The flavor is so rich and comforting, you will be surprised it uses just a handful of ingredients.

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42 COMMENTS

  1. Nice post. Love simple recipes that are essentially self working! I posted my take on a quick weeknight chicken soup. I hope you’ll check it out! Keep up the great work.

  2. I have made this soup since young adulthood. I remember the recipe from my Grandma's house. I add some angel pasta or fine egg noodle and some barley (about 1/4 cup) and I use two chicken breasts.

  3. Any time I cook with onion, celery, or carrots I put the skins and ends in a zip lock freezer bag. When I cook soup I put it in the stock pot with more of the fresh stuff. Get a whole lot more flavor then.

  4. You don't use Mire Poix (carrots, celery, onion) that you used for stock/broth in a dish. Discard it entirely. Use fresh carrots, celery, and onion along with aromatics to make the soup. Saute the veggies, and THEN add the broth, aromatics/seasonings etc.. lastly the pulled chicken, and any noodles/rice (starches) before serving.

  5. You can make this with more flavor and cheaper by using leg quarters.  Never boil raw chicken.  Break the quarters down, season and cover with light flour and fry them GDB. You build layers of flavor with the frying step.  Then add everything else and bring to boil.  Remove chicken, debone, and return.  I like to add some Asian noodles at the end with a good shot of black vinegar at serving. A spoon of sambal would spice things up a bit but to each his own.  Think of it as a fusion soup.

  6. This isn't much broth for an entire chicken. You should get at least 16 cups of broth. I like to add a carcass and/or wings too. The best part of the chicken is the bones, so simmer six to eight hours for maximum flavor. Add peppercorns, fresh garlic, parsley, thyme, bay leaf, and dill. A parsnip and turnip are also good. I disguard the vegetables and put the strained stock in the fridge. The next day I remove the fat on top, bring the soup to a boil, and add new cut up carrots, celery, onion, and leeks and cook for a half hour. Add cooked chicken meat. Add flavoring to taste. Cook noodles separately. Put portions of noodles in soup bowls and add the soup. Add extra fresh dill, if desired.

  7. Or instead of the whole chicken. Jus buy drum sticks.. Boil til half way cooked thru. Add cabbage, carrots chopped, sliced onions in quarters, celery chopped, a few chopped cilantro, squash, corn on the cob and red potatoes. Cook on low til all vegetables are cooked thru as well as chicken. Add salt and pepper to taste. Serve with a bolillo or roll. With limes mmmmmmm

  8. I add the core of a cabbage to this pot instead of trashing it. Since the vegetables are going to be over cooked and soggy, why not add extra diced or sliced vegetables to the pot after you return the chicken chunks to the pot. I think a bag of mixed vegetables especially the chunky vegetables would be a shortcut method. Try the better than bouillon instead of the usual bouillon cube——less sodium. For a twist add a handful of fresh or bagged spinach and/or sliced mushrooms to a deep bowl, then pour this hot chicken soup over it. You’ll get an extra dose of vitamins.

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