How to make it

  • In a large pot, add chicken, water, large onion, celery, parsley, cilantro, thyme, bay leaves, and salt/pepper to taste. Allow to boil, then reduce heat and simmer for 3-4 hours, covered. That's the easy part.
  • Next, remove all the chicken from the stock and set aside in a bowl. Cover and refrigerate the stock and the bowl of chicken for 30 minutes. When the chicken's cooled down, remove the skin, bones and remaining yucky bits from the thighs and refrigerate again. For best results, leave everything refrigerated overnight, so fat will solidify and can be very easily skimmed from the broth!
  • Return the broth and chicken to the pot and add remaining ingredients: carrots, small onion, celery, parsley, thyme, salt/pepper. Feel free to add noodles, rice or diced potatoes during this time as well. Bring to a boil, reduce heat and simmer for another 30 minutes or so. Enjoy!!
  • NOTE: If you're planning to freeze or bottle your soup, I wouldn't recommend adding noodles or other starchy ingredients as they tend to get very chalky. I like to add them after I defrost and heat up my soup for serving :)

Reviews & Comments 1

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    " It was excellent "
    donman ate it and said...
    Great recipe and welcome to Group Recipes :)
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