CLASSIC CHICKEN SOUP

I cannot get enough chicken soup in the winter! Or anytime if I’m being honest. It’s the ultimate comfort food, and it also happens to be incredibly healthy. So its a win-win-win. That third win is for how delicious chicken soup is!

Uhhhm, so … side note. Can anyone else not think of chicken soup without singing “chicken noodle soup wit a soda on the side!” Please tell me I’m not the only one that remembers that song. I guess a more appropriate song would be, “classic chicken soup with avocado on the side.” I’m so sorry I just did that. I hope you don’t have the chicken soup song in your head the rest of the day! Cause’ I sure do.

So when I say I can’t get enough, I mean that I ate it for breakfast and dinner yesterday. Then again for breakfast today. And I want to buy another chicken so that I can make even more… Too much? I don’t think so.

Here’s the other thing about chicken soup. I like to use the whole chicken to make soup! Using the whole chicken saves money and time, and you dont have to worry about already having broth made. Because nothings more frusting than wanting soup for dinner, but having to wait at least 24 hours to make bone broth. When you use a whole chicken, you make the broth as the chicken cooks, and you can still save the bones for a batch of bone broth later! That’s twice the soup from one chicken, people.

Okay so I’ve said it enough, but guys I reeeeally like this soup.

And how easy is this?

How to make this soup in three sentences: Cover chicken and vegetables with water and cook on low for lots of hours. Remove all the chicken bones that you’ll reuse for bone broth later. Return the chicken to the pot with some more vegetables, add in seasonings and eat a big bowl garnished with fresh parsley and avocado.

Seriously…

Seriously.

SAVE PRINT

CLASSIC CHICKEN SOUP

Author: Hold the Grain

Prep time:  5 mins

Cook time:  6 hours

Total time:  6 hours 5 mins

 

INGREDIENTS

• 1 (4 pound) whole chicken
• 2 Stalks celery, diced
• 16 Ounces frozen carrots
• 1 Onion, diced
• Water (almost a full gallon)
• 16 Ounces frozen broccoli
• 1 Cup frozen peas
• ½ Tablespoon dried thyme
• 1 Heaping teaspoon turmeric powder
• Salt and pepper to taste
• Fresh parsley to garnish (optional)

INSTRUCTIONS

1. Rinse the chicken and remove the giblets. Place the whole chicken in the bottom of large stock pot. Add in the carrots, celery and onion.
2. Add enough water to cover the chicken. I use just shy of a full gallon. Cover the pot and bring to a low boil. Reduce to low and let cook for about 4-6 hours. I like to leave it on throughout most of the afternoon to give the stock a really deep flavor.
3. Use a pair of tongs to remove the chicken to a large bowl. The chicken will fall apart into many pieces, so you'll want to fish around to find any bones that fell back into the soup. Separate the chicken meat from the bones, and shred it before returning it to the pot. Don't throw those bones away! You can store them in the freezer to make bone broth later.
4. Add the broccoli, peas, thyme and turmeric powder to the pot and stir to combine. Season with salt and pepper to taste.
5. Cook covered just long enough to soften the broccoli and peas, between 25-50 minutes.
6. Serve garnished with fresh parsley!

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.