This homemade chicken soup is well worth the effort—it’s nourishing for both the body and the soul. How can simple chicken and vegetables simmered together be so comforting? You don’t need to be under the weather to indulge in this delightful dish!
Table of Contents
Chicken Soup Ingredients
Here’s what you’ll need to create this comforting homemade chicken soup:
– Chicken:
Start with a 3-pound whole chicken.
– Vegetables:
Carrots, celery, and an onion are essential.
– Seasonings:
Season with salt, pepper, and chicken bouillon granules (optional).
How to Make Chicken Soup
You’ll find the detailed, step-by-step instructions below, but here’s a quick summary of what to expect when making this easy chicken soup:
1. Prepare the Stock: Boil the chicken and vegetables until the meat is tender and falling off the bone.
2. Remove and Cut the Chicken: Take the chicken out, let it cool, then cut it into pieces (discard the skin and bones).
3. Strain and Chop the Vegetables: Strain the vegetables, keeping the stock, and chop them into pieces. Rinse the pot.
4. Reassemble the Soup: Return the chicken and vegetables to the pot, heat through, and season to taste.
Optional: For chicken noodle soup, add cooked noodles to the pot just before serving.
How to Store Chicken Soup
Let the chicken soup cool completely before transferring it to an airtight container. Store in the refrigerator for three to four days. Reheat thoroughly in the microwave or on the stove.
Can You Freeze Chicken Soup?
Yes! You can freeze chicken soup for up to six months. Pour individual portions of the cooled soup into freezer bags labeled with the date. Leave some space at the top for expansion, squeeze out the excess air, and freeze flat. Reheat on the stove when ready to enjoy.
Ingredients
– 1 (3-pound) whole chicken
– 4 carrots, halved
– 4 stalks celery, halved
– 1 large onion, halved
– Water to cover
– Salt and pepper to taste
– 1 teaspoon chicken bouillon granules (optional)
Directions
1. Gather all ingredients.
2. Place chicken, carrots, celery, and onion in a large soup pot; add enough cold water to cover. Bring to a boil over medium heat; reduce heat to low and simmer, uncovered, until the meat falls off the bone, about 90 minutes. Skim off foam as needed.
3. Remove the chicken from the pot and let it cool enough to handle; chop the meat into pieces and discard the skin and bones.
4. Strain the vegetables, reserving the stock; rinse the soup pot and return the stock to the pot. Chop the vegetables into smaller pieces; return the chopped chicken and vegetables to the pot.
5. Warm the soup until heated through; season with salt, pepper, and chicken bouillon to taste.
Nutrition Facts (Per Serving)
– Calories: 152
– Fat: 9g
– Carbs: 4g
– Protein: 13g
