How to Make Chicken Soup from Scratch

What’s more comforting than a hot bowl of chicken soup? I’m not talking about that junk that comes in a can that claims to be healthy and hearty, I’m talking about the real deal. Homemade. Making chicken soup from scratch can sound a little intimidating, but it’s really very simple and versitile.

Check out my video to see instructions on making your own chicken soup completely from scratch. Use any combination of vegetables and seasonings you like! This is more of a method than a recipe, so adapt it to your taste.

 

 

How to Make Chicken Soup from Scratch

 

Broth Ingredients:

  • 1 whole chicken, giblets removed (2-4 lbs)
  • 2 hearts celery, chopped
  • 2 large carrots, chopped
  • 1 white onion, chopped
  • 3 cloves garlic, smashed
  • 1 tsp peppercorns
  • Water to cover ingredients in pot

Soup Ingredients:

  • 1 Pot of broth
  • Shredded chicken (from broth)
  • 2-6 cups of vegetables of your choice. (Broccoli, carrots, celery, onion, spinach, kale, cauliflower, okra, green beans, mushrooms, etc.)
  • Seasoning of your choice (I used 1 tsp salt, 2 tsp pepper, 1 tsp cumin, 1 tsp oregano, 1 tsp paprika)

Instructions:

  1. In a large pot, begin with broth ingredients. Simmer ingredients for 1.5-2 hours, or until chicken is cooked thoroughly and meat is falling off the bone.
  2. Remove chicken from pot, and strain solids from the broth.
  3. *Optional Step*Cover broth and place in fridge to cool, allowing fat to solidify and float to the top. Skim fat off top once cooled, or you can leave it. It’s up to you. If you choose to leave fat in broth, no refrigeration needed. Leave at room temperature.
  4. *Optional Step* Puree solid vegetables, giblets (bones removed), and 1-2 cups of broth. Place puree in fridge to cool if you cooled broth. If you are leaving fat in the broth, then don’t place puree in fridge because the process is going to go much faster.
  5. Separate meat from bone of chicken, shredding it with your fingers. If you wish, you may use a knife to cut chicken, but I’ve found that using my fingers is much easier and quicker.
  6. Add meat back to pot of broth, bring to boil. Add veggies and seasoning, simmer until veggies are fork tender.
  7. *Optional Step* Stir in puree mixture and allow it to come up to temperature.
  8. Enjoy!

This soup freezes well, so you can make a large batch and freeze some so that you can enjoy it over the next few weeks.

 

Screen Shot 2014-05-08 at 7.37.08 AM

 

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