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Chicken Soup

Prep Time20 minutes
Cook Time1 hour 30 minutes
Course: Soups And Stews
Cuisine: American
Servings: 4 Servings
Calories: 450kcal

Equipment

  • Stock Pot

Ingredients

Chicken and Broth

  • 3½ lb Whole Chicken Cut
  • 3 Stalks Celery Chopped, with leaves
  • 2 Carrots Chopped
  • 2 Onions Halved and Peeled
  • 12 Black Peppercorns
  • 1 T Parsley
  • 2 Bay Leaves
  • 2 t Salt

Instructions

Chicken and Broth

  • Add all the Chicken and Broth ingredients to a stock pot
  • Add enough cold water to cover by 1-2 inches
  • Bring to boil, then reduce heat to low
  • Simmer until chicken is tender and falling off bone (~90 Minutes)
  • Remove pot from heat and let cool just enough to handle the chicken
  • Move chicken to a large bowl and continue to simmer the broth and reduce it a bit so flavors concentrate
  • Strain broth through colander lined with cheesecloth
  • Vegetables can be pulled from solids and added to a vinaigrette
  • Refrigerate chicken and broth, separately for 8 hours (and up to 3 days)

Soup

  • Separate chicken from the bone, discard bones and skin
  • Use two forks to shred the chicken
  • Skim fat from top of broth and set aside
  • Place 3T of the fat in a soup pot, add onions, carrots, and salt
  • Cook 5 minutes (do not brown, just soften a bit)
  • Add broth the pot and heat to a simmer
  • Add noodles and simmer until they are tender (~8 minutes)
  • Add chicken meat
  • Add salt, pepper, and more chicken fat to preferred taste and texture.

Nutrition

Calories: 450kcal | Carbohydrates: 9g | Protein: 37g | Fat: 29g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 1344mg | Potassium: 626mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5587IU | Vitamin C: 11mg | Calcium: 60mg | Iron: 2mg