People keep asking me for my chicken soup recipe. I guess it’s my fault because I keep posting pictures on Instagram!
Anyway, I never use exact ratios, just sort of toss a bunch of things in so that people who asking for my recipes get frustrated at me. 😉
Here it is!
Ingredients:
- 1 whole chicken, split, bone/skin on
- Celery, stalks and leaves
- Carrots
- 2 onions, yellow
- Parsley, dried or fresh
- Dill, dried or fresh
- Salt (I use kosher)
- Noodles or rice (I prefer egg noodles)
Instructions:
Rinse chicken pieces, put them in pot. (No gizzards, and try to remove any fine bones.) Fill pot with water, leaving a little excess room to boil. Bring chicken to boil, then skim as much fat as you can off the top. (This ensures lower fat content and a clearer broth.)
During this, chop celery, peel and chop carrots, and take the ends/outside skin off the onions. Do not chop onions. Chop any celery leaf into fine pieces for extra seasoning.
After the fat is skimmed and the veggies are chopped, place them all together in the pot, adding seasoning to taste.
Cook on low for 10-14 hours.
Remove onions. Remove chicken, take skin off and remove bones, cutting meat into pieces and putting it back in the pot.
Enjoy!
(Note: I like to do this in my 1-pot slow cooker, where I can put the pot directly onto the stove and then into the slow cooker. If you don’t have one, this works on a normal pot, but pay attention to heat a bit more.)