Go Back
Print
Recipe Image
Smaller
Normal
Larger
Print
Pin
5
from 1 vote
Best Chicken Soup Recipe
The best chicken soup is easy to make.
Course
Soup
Cuisine
American
Calories
Author
Robin Gagnon
Ingredients
1
whole fryer
½ - ¾
lb.
carrots
½
a bunch of celery
1
medium sweet onion
2
tbs
low sodium chicken base
not powder, base
2
bay leaves
teaspoon
dried parsley
salt
pepper
pasta or rice
Instructions
Cut wings and legs off chicken, then cut the rear half of the back off (right through the backbone). Leave the remaining chicken intact.
Heat a tbs. of oil in a large dutch oven or wide stockpot, on med-high heat.
Lightly salt & pepper the cut off pieces then toss into the pan, and turn regularly until lightly browned.
Add 2 ½ qts of water to the pan.
Nestle the chicken body into the pan using the remaining back like a stand. Part of the breast should remain uncovered.
Add bay leaves to pot.
Cover tightly, and simmer for an 1 ½ hours.
While chicken is simmering, dice up the vegetables.
Remove chicken pieces with tongs, and set aside. The cut off pieces can be used in another recipe. Only the breast meat will be going in the soup.
Strain the broth, into a large bowl, and skim the fat.
Return broth to pan, add vegetables, parsley, and chicken bouillon.
Simmer. While simmering cook al dente pasta or rice separately. (I use tubettini)
When chicken breast portion is cool enough to handle easily, cut off the breasts and dice, add to soup when vegetables are almost tender.
Simmer for approx. 15 more minutes.