September 2, 2013

Chicken Soup

Filed under: Chicken, Food, Prep2eat, Soup — Tags: , , , , — prep2eat @ 2:50 pm

Chicken Soup in Natural Light – my personal photo (The Souper 2012)


When I was a little kid home with a bad cold, my nose stuffy, chills running through my body from a fever all I wanted was to be comforted.

Fresh Chicken Soup is easy to prepare. Prepare some for your family and friends. A big potful of soup will make several quarts. Freeze some for the times when you need this wonderful relief from a cold and congestion. Or when you just want comforting memories, defrost and heat a quart of fresh Chicken Soup and get your bowl and spoon ready for your treat.

What you will need:

One large soup pot with matching lid

One whole fresh chicken (about 3 lbs) or assorted chicken parts of choice.

One large onion, fresh

Carrots – 3-4, fresh

Celery – 1-2 stalks, fresh

Parsnips – aka white carrots (optional), 1-2 fresh

Cold water – enough just to cover the chicken (NOT to fill whole pot)

Kosher salt – several tablespoons to begin with. Add more to flavor when final tasting the soup.

Soup ladle

Small bowl

Large spoon

Large spoons with holes or strainer with handle

Large bowl or platter


Preparing Chicken Soup:

Take out any inner plastic bag full of giblets, remove chicken neck for soup but other giblets not needed for the soup.

Rinse fresh chicken (inside and out) or chicken parts with cold water and pat dry.

Put the chicken or chicken parts into the large soup pot

Add cold water only to cover the top of the chicken, not any more. This will make a more flavorful chicken broth instead of a watery, diluted broth.

Cover the pot with matching lid and turn stove burner to medium high heat.

Wash, dry and peel carrots, celery and/or parsnips.

Peel the whole onion and do not cut it.

When you hear the water boiling or see steam escaping from under the lid, carefully take off the lid and turn down the heat of the stove burner to medium heat.

At this time take a large spoon with a small bowl to collect the foam off the top of the soup. This is called skimming.

Discard all of the foam that you have collected from skimming the soup.

While the soup is still at a rolling boil, add the vegetables.

Add the Kosher salt

Return the lid partially back on the soup pot while cooking continues.

Lower the stove burner to low heat.

Continue to cook the soup for about an hour and a half to two hours. The chicken should be floating to the top of the pot and the meat should be tender.

Carefully taste the soup for salt content. Add more Kosher salt at this time to your personal taste.

Turn off the stove burner under the pot, remove the lid.


Serving chicken soup:

Carefully lift the chicken or chicken parts out of the pot with large spoons with holes or strainer with handle. Put chicken in/on a large bowl or platter. Let chicken cool a bit and then take meat off the bones. Discard skin and bones of the chicken.

Remove the celery, onion and parsnips from the soup pot and discard.

Keep the cooked carrots for serving in the bowl of soup.

Ladle soup into a small serving bowl with pieces of the soft, cooked carrot.

Add some cooked chicken meat into the bowl.

Now enjoy a steaming bowl of wonderful, flavorful homemade chicken soup

Options: add some soup crackers to your bowl or cooked thin soup noodles or small pasta.


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