Chicken Soup
From johannag 14 years agoIngredients
- 1 (3lb) package of chicken thighs - Approx. 8 thighs shopping list
- 2 quarts (8 cups) of water shopping list
- 6 chicken bouillon cubes shopping list
- 1 large onion, chopped shopping list
- 3 stalks celery, chopped shopping list
- 3/4 cups chopped fresh parsley shopping list
- 1/4 cup chopped fresh cilantro shopping list
- Handful of fresh thyme, chopped shopping list
- 2-3 bay leaves shopping list
- salt and pepper to taste shopping list
- 4-5 carrots, chopped shopping list
- 1 small onion, chopped shopping list
- 1/2 cup sliced celery shopping list
- 1 tbsp. dried parsley shopping list
- 1 pinch dried thyme shopping list
- salt and pepper to taste shopping list
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 :)
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