Perfect Chicken Soup
- PREP TIME45 MIN
- SERVINGS8 PEOPLE
Ingredients
2 bay leaves
2 Carrots
2 stalks celery
4 pounds of chicken parts
1 handful fresh parsley
6 cloves peeled garlic
3 pieces ginger
1/2 a lemon
1 onion
4 red potatoes
salt and pepper to taste
1 shallot,
1 shallot
Instructions
- ONE:
- Roughly Chop: 2 Carrots, 1 onion, 1 shallot,
- Stalks celery and 3 pieces of ginger
- TWO:
- Rinse 3-4 pounds of chicken parts (I used breasts)
- Leave the skin on and bones in these add flavor!
- We will skim the fat later
- THREE:
- Place chicken in a large pot, add chopped veggies as well as:
- Handful fresh parsley, a lemon, 6 cloves peeled garlic,
- Bay leaves, salt and pepper to taste
- Add enough cool water to cover chicken
- Bring to a boil then simmer on low for 3 hours
- FOUR:
- Remove solids discard everything but the chicken breasts
- Allow broth to cool and place in refrigerator overnight
- Your beautiful chicken stock is finished and ready for soup!
- FIVE:
- When chicken has cooled, gently pull apart with fingers
- Discard bones
- Save reserved chicken in a separate bowl until needed
- SIX:
- Dice: 2 Carrots, 1 onion, 1 shallot,
- Stalks celery and 4 red potatoes
- SEVEN:
- In a soup pot over medium heat:
- Add onions and cook until wilted
- Add shallots and garlic and cook until golden
- Add carrots, celery, potatoes and a generous sprinkling of salt & pepper
- Cook for 5 minutes
- EIGHT:
- Remove stock from refrigerator
- With a spoon, skim fat from surface
- Pour into soup pot through a strainer
- Bring soup to a boil
- Add chicken back to soup along with torn up pieces of escarole
- Cook soup for 2 more minutes
- LAST STEP!
- Serve soup over your choice of noodles or rice (I used egg noodles). Sprinkle with freshly chopped parsley and serve with a hearty bread!! I know not everyone adds potatoes to their chicken soup, but I was craving something a little more hearty. The lemon and ginger make the broth beautifully fragrant. Also, the soup can be served the same day the stock is made. I like making the stock a day before making the soup because it makes the soup much more flavorful.
Nutrition Facts
- Calories429.65kcal
- Fat23.49g
- Saturated Fat6.71g
- Cholesterol115.67mg
- Carbohydrates22.52g
- Sugar3.51g
- Protein0%
- Sodium341.59mg
- Fiber0.29mg
