Chicken Soup
Indeed, the core elements of chicken soup, a steamy, savory chicken stock dish, are soup, moisture or stock, as well as veggies like carrot sticks, red onion.
Ingredients
- 1 whole chicken (about 3–4 lbs) or 2–3 lbs chicken parts (thighs, drumsticks, or breasts)
- 10 cups water or low-sodium chicken broth
- 3 carrots, peeled and sliced
- 2–3 celery stalks, sliced
- 1 onion, chopped
- 3–4 garlic cloves, minced (optional)
- 1–2 bay leaves
- Salt and pepper to taste
- Optional: parsley, thyme, dill, or noodles/rice
Instructions
Have the chicken prepared:
- Rinse and remove giblets if using a whole chicken. If desired, cut into large pieces.
Start preparing the broth:
- Add the chicken, the water, and the broth to a big pot.
- Reduce heat to a simmer after attempting to bring to a boil.
- Any foam that rises to the top must be skimmed off.
Involve herbs and vegetables:
- Add these same herbs, bay leaves, garlic, celery, onion, and carrots.
- Heat and cook gently for 1 to 1½ hours.
Start taking out now and shred the chicken:
- Disable the chicken, allow it to cool a bit, and afterwards shred the meat..
- Discard bones and skin.
Strain the Soup (optional):
- For a clearer broth, strain out veggies and solids, then add fresh carrots/celery and cook 10–15 more minutes.
Final Seasoning:
- Add the shredded chicken back to the pot.
- Add a pinch of salt and pepper. If using rice or noodles, add water and cook until done.