Chicken Soup
November 5, 2007
This recipe was updated on 5/02/08: My Chicken Soup, By the Numbers
I make this recipe a little bit differently each time. Use what vegetables you have, the trick is to simmer the soup for as many hours as possible. I often put it up right after lunch and serve it for dinner. Because I use a kosher chicken, I don’t add salt. Pat yourself on the back if leftovers become gelatinous when chilled… you’ve made great soup!
When the soup is done, I strain it so that I have perfectly clear broth. Then I make separate packages of the vegetables and chicken, so people can add back in to the plain soup whatever they prefer.
1 pullet chicken
carrots, peeled and cut into big chunks
celery, chunked
onions, in wedges
parsnips, chunked
fresh parsley, chopped fine
fresh dill, chopped fine
Clean chicken and add to large stock pot. Put as many veggies as you’d like on top, and fill the pot with water so all the ingredients are covered. Bring to boil, stir. Then simmer for a minimum of 2 hours on a low heat. Skim the top of the soup as the raft forms. After several hours, remove all solids from the soup. Discard bones, and break up meat into smaller pieces. Add vegetables and meat to each individual bowl of soup, and serve with matzah balls or noodles.
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I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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10 Comments
1. Menu Plan Monday, 1/7 - 1&hellip | January 6, 2008 at 10:58 pm
[...] chicken soup & noodles (made from carcass of Monday night’s [...]
2. Would You Like Parsnip wi&hellip | January 9, 2008 at 11:43 am
[...] 9, 2008 I made chicken soup last night, and as I strained every minuscule bit of vegetable, chicken, and herb out of the broth [...]
3. Menu Plan Monday, 1/28 - &hellip | January 27, 2008 at 10:49 pm
[...] past few weeks, so I’ve got to start making a dent in that stash. I’ll be defrosting homemade chicken soup for lunches, the last pack of spinach & turkey meatballs (just for me for lunches, since no one [...]
4. chickinthekitchen.com &ra&hellip | March 2, 2008 at 10:33 am
[...] past few weeks, so I’ve got to start making a dent in that stash. I’ll be defrosting homemade chicken soup for lunches, the last pack of spinach & turkey meatballs (just for me for lunches, since no one [...]
5. chickinthekitchen.com &ra&hellip | March 2, 2008 at 7:15 pm
[...] chicken soup & noodles (made from carcass of Monday night’s [...]
6. chickinthekitchen.com &ra&hellip | March 2, 2008 at 7:59 pm
[...] chicken soup with noodles for the boys; chicken, edamame & red pepper soup for my mom (both from the [...]
7. Menu Plan Monday, 4/28 - &hellip | April 27, 2008 at 5:15 pm
[...] Wednesday: Chicken soup with noodles [...]
8. chickinthekitchen.com &ra&hellip | September 23, 2008 at 6:26 pm
[...] week when I made chicken soup, I used my regular recipe but threw it in my crock pot on high for 6 hours instead of doing it on [...]
9. chickinthekitchen.com &ra&hellip | October 5, 2008 at 9:48 pm
[...] Chicken soup (from the freezer), challah, farm share [...]
10. chickinthekitchen.com &ra&hellip | January 16, 2011 at 10:54 pm
[...] leftover ropa vieja, pasta Tuesday: leftover chicken soup Wednesday: spinach & turkey meatballs, whole wheat couscous Thursday: pepper steak, rice [...]
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