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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Chicken Soup
...in your mind.
Chicken Soup

Chicken Soup

There’s something truly wonderful about making your own chicken soup. I make it, eat some, eat some more, then freeze some – if there’s any left.

Ingredients

  • Makes about 12 cups
  • 1 whole chicken, uncooked (with bones & skin for flavor) cut into 8 parts
  • 3 celery stalks, cut into 2 inch pieces
  • 1 large onion, cut into slightly largish bite size pieces
  • 4 carrots, cut into bite sized pieces
  • 2 garlic cloves, minced
  • 1 teaspoon fresh ginger, minced
  • 3-4 stems of thyme (or about 1 teaspoon dried)
  • 3-4 parsley stems
  • Kosher salt & freshly ground pepper
  • Parsley, chopped fine for garnish
  • Optional for bones: 3 chicken bouillon cubes or equivalent

Directions

  1. Put chicken in a large pot, cover with cold water by about 2 inches & bring to a boil
  2. Let boil 20 minutes, periodically skimming off the foam that floats to the top
  3. Turn down, cover and simmer for 90 minutes
  4. Remove from heat and strain broth from chicken, and put broth back into the pot
  5. Add the celery, onion, carrots, garlic, ginger, thyme & parsley - cover and simmer another 30 minutes
  6. While it does, and once the chicken has cooled enough to handle, pull the chicken off and shred then add back into the soup with the vegetables
  7. Season to taste with salt & pepper – be aggressive, it’ll need it
  8. Serve, garnished with a little parsley
Chicken Soup

Chicken Soup

There’s something truly wonderful about making your own chicken soup. I make it, eat some, eat some more, then freeze some – if there’s any left.

Ingredients

  • Makes about 12 cups
  • 1 whole chicken, uncooked (with bones & skin for flavor) cut into 8 parts
  • 3 celery stalks, cut into 2 inch pieces
  • 1 large onion, cut into slightly largish bite size pieces
  • 4 carrots, cut into bite sized pieces
  • 2 garlic cloves, minced
  • 1 teaspoon fresh ginger, minced
  • 3-4 stems of thyme (or about 1 teaspoon dried)
  • 3-4 parsley stems
  • Kosher salt & freshly ground pepper
  • Parsley, chopped fine for garnish
  • Optional for bones: 3 chicken bouillon cubes or equivalent

Directions

  1. Put chicken in a large pot, cover with cold water by about 2 inches & bring to a boil
  2. Let boil 20 minutes, periodically skimming off the foam that floats to the top
  3. Turn down, cover and simmer for 90 minutes
  4. Remove from heat and strain broth from chicken, and put broth back into the pot
  5. Add the celery, onion, carrots, garlic, ginger, thyme & parsley - cover and simmer another 30 minutes
  6. While it does, and once the chicken has cooled enough to handle, pull the chicken off and shred then add back into the soup with the vegetables
  7. Season to taste with salt & pepper – be aggressive, it’ll need it
  8. Serve, garnished with a little parsley