Katie’s Homemade Chicken Soup

Katie’s Homemade Chicken Soup

(Inspired by local, organic ingredients and my grandmother’s original recipe)

ingredients:

  • 4 cups oven-roasted chicken, shredded or cut-up into bite size pieces
    • (if using a whole chicken, set aside bones, skin, other parts – don’t throw away)
    • I used one whole oven-roasted rotisserie chicken
  • 5 large carrots, sliced
  • 5 celery stalks, sliced
  • ½ large white onion, diced
  • 3 cloves garlic, minced
  • 1/3 cup fresh dill, finely chopped
  • 2 tsp black pepper
  • 2 cartons of chicken broth (32 oz. per carton) I used Pacific Low-Sodium Chicken Broth
  • 1 cup water
  • 2 tablespoons vegetable oil
  • noodles (optional – to add to soup at end when ready to eat)
    • I used gluten-free, kosher, egg-free noodles

 


you will also need:

  • one medium (2-3 qt.) saucepan
  • one large (5-6 qt.) saucepan
  • wooden spoon
  • soup ladle
  • cutting board
  • sharp knife

directions:

Remove the good chicken meat from the bones and skin. Cut the chicken into bite-sized pieces and set aside. Put the bones, skin, and remainder of inedible chicken parts into a pan with enough water to cover the bones (about 1-2 cups) over med-high heat and bring to boil. When boiled, bring down to a simmer and stir occasionally while continuing to prepare the rest of the meal. Let simmer for about 30-45 min. This will end up to be the “REAL” part of the chicken stock that will be added to the soup.

Slice up the carrots and celery, set aside.

Heat the second large saucepan over medium-high heat with 2 tablespoons vegetable oil and add in the diced onion and garlic.

Cook the onions and garlic for 5 minutes then add the carrots, celery, and ½ cup chicken broth.

Let the vegetables cook for 10 minutes and then add the remainder of the store-bought containers of chicken broth. Put on medium-high heat, cover, and let cook for 30 more minutes, stirring occasionally.

Strain the saucepan that’s filled with the “REAL” broth so the bones, skin, excess chicken parts are separate from the liquid. We only want to save the liquid to use as additional broth for a real, natural chicken flavor. Add this broth to the large saucepan with the vegetables. Keep covered, stir occasionally, and cook for 15 more minutes over low-medium heat.

Finely chop the dill and stir it into to the soup.

Let the soup simmer over low-medium heat for 30 min – 1 hour.

Finally, ladle the soup into bowls and serve with or without noodles. CAUTION – HOT!

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