Homemade Chicken Soup

This recipe for homemade chicken soup is worth cooking because it’s healthy for both the body and the soul. Why does a simple simmering combination of vegetables and chicken taste so good? You don’t need to be ill to be worthy of enjoying it!Homemade Chicken Soup

This homemade chicken soup recipe will fill your tummy and comfort your soul.Homemade Chicken Soup

Chicken Soup Ingredients

The basic components needed to make this chicken soup recipe are as follows:Homemade Chicken Soup

• · Chicken: A 3-pound entire chicken is the first ingredient in this homemade chicken soup.
• · Vegetables:Carrots, celery, and an onion are required.
• · Seasonings:Just add salt, pepper, and (if desired) chicken bouillon granules to the soup.Homemade Chicken Soup

How to Make Chicken Soup

The complete, detailed recipe is provided below, but here’s a quick rundown of what to expect when making this simple chicken soup:Homemade Chicken Soup

1. Boil the chicken and vegetables until the meat falls off the bone to make the stock.
2. Cut the chicken into pieces after removing it; throw away the bones and skin.
3. Cut the vegetables into pieces after straining them, saving the stock. Clean the pot.
4. Put everything back in the pot. Season the soup to taste after heating it through.Homemade Chicken Soup

How to Store Chicken Soup

After letting the chicken soup cool, move it to an airtight container. Keep for three to four days in the refrigerator. Reheat on the stove or in the microwave until well heated.

Can You Freeze Chicken Soup?

Indeed! Chicken soup keeps well in the freezer for up to six months. After the soup has cooled, transfer serving-sized quantities into freezer bags marked with the date. Squeeze out extra air and freeze flat, leaving a small space at the top for expansion. Warm up again on the burner.

Allrecipes Community Tips and Praise

According to Kathleen Stahl, “this was the best recipe and so easy to make,” “I made a double batch and used some of the chicken and broth to make a homemade chicken pot pie and it was so yummy!”

Another member of the Allrecipes community comments, “This has always been my favorite soup to make in the colder winter months. Additionally, it’s ideal for my child when he’s feeling under the weather. I just make one change: before adding the chicken and vegetables to the stew, I generously cover them with seasonings and olive oil and bake them in the oven.

“Wonderful soup,” Laurie Varner said. “I also added orzo noodles to the soup after cooking it separately. Additionally, you can add some Parmesan cheese!

Ingredients

• 1 (3 pound) whole chicken
• 4 carrots, halved
• 4 stalks celery, halved
• 1 teaspoon chicken bouillon granules (Optional)
• salt and pepper to taste
• water to cover
• 1 large onion, halved

Directions

step 1

Collect all of the components.

step 2

Add enough cold water to cover the chicken, carrots, celery, and onion in a large soup pot. Bring to a boil over medium heat, then lower the heat to low and simmer, uncovered, for approximately 90 minutes, or until the meat is tender. Skim foam occasionally as needed.

step 3

Once the chicken is cold enough to handle, remove it from the saucepan, cut the flesh into pieces, and throw away the bones and skin.

step 4

Rinse the soup pot and put the stock back in after straining out the veggies and saving the stock. Return the chopped chicken and veggies to the pot after chopping the vegetables into smaller pieces.

step 5

Add salt, pepper, and chicken bouillon to taste and reheat the soup until well cooked.

step 6

Serve and savor!