Chicken Soup

The kind you want mom to make when you're feeling sick.

Photo by Deb B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    Chicken Carcass

  • 2

    Carrots (lg) Whole

  • 2

    Onions (Medium) - cut in half

  • 2

    Stalks Celery (with leaves) - cut in half

  • 1

    Clove Garlic (lg - whole)

  • 1

    Handful white rice, or noodles

  • 1

    Bay Leaf (lg)

  • 2

    tsp Basil

  • 1

    tsp Sage

  • 1

    tsp Thyme

  • 3

    Tbsp (or more) instant chicken bouillon

  • 12

    Black Peppercorns

  • Salt to taste

Directions

In stock pot, add enough water to barely cover chicken. Add celery stalks, onions, garlic, carrots, bay leaf, peppercorns and 1 tsp salt. Bring to a gentle boil, reduce heat, cover and simmer for 1 hour or so. Remove chicken and all vegetables from pot with slotted spoon. Discard all vegetables except carrots. Pick meat off chicken and return to stock. Cut 1 small onion and one celery stalk finely – sauté lightly in butter (do not brown) until soft. Add sautéed onion and celery to stock. Add chicken bouillon to stock (dissolve in small amount water before adding). Add basil, thyme, sage and rice – cover and reheat to near boiling – reduce heat and simmer for 20 minutes. Cut cooked carrot into slices and add to soup. Adjust salt, pepper and bouillon to taste. Tastes better the next

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