I don’t get the urge to make chicken soup that often, but when I do, I usually make a very large batch to freeze. Although making this delicious soup isn’t hard at all, it does require time and a few steps. Trust me….once you taste this soup, canned will NEVER do!!!!
1 three to four pound chicken. I prefer one that is cut into eighths as I find it easier to handle
Soup greens (they usually come pre -packaged. If not get one of each of the following: small onion, parsnip, leek, carrot, white turnip, celery stalk, potato and a large bunch of dill)
2 tbsp salt
1 box of chicken stock (reduced sodium is fine)
3 carrots, sliced like coins
3 stalks of celery, chopped
Noodles or small shaped pasta optional
Rinse chicken and place in the bottom of a large pot. Add cold water to cover chicken plus another couple of inches for good measure. Add your salt. Bring to a boil and skim off any foam that appears on the surface of the water. Cover pot, turn down heat to simmer, and let cook for 1 1/2 hours.
After 1 1/2 hours carefully remove chicken from pot and place in a bowl to cool. Try to strain out any visible fat from liquid if possible. Add your soup greens and box of stock and any liquid from the bowl of cooling chicken. Let simmer 1 1/2 hours.
Using a slotted spoon, remove all the soup greens from the soup. Place cheese cloth in a colander over another large pot. Strain your soup into the new pot so your soup is clear. You can now add your sliced carrots, chopped celery and noodles or pasta at this time. Also add your chicken. I like to shred mine. Let cook for 30 minutes or so. Add pepper and any additional salt if needed.
You can then serve your soup or let it cool, refrigerate and serve the next day. Any fat left in the soup will rise and be easily skimmed off.