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Chicken Soup Recipe

If I've got any leftover chicken broth, I'll add it to the pot before adding the water. I also buy whatever chicken happens to be on sale. It could be all dark meat, or leg quarters, whatever. If chicken's not on sale, turkey can be the least expensive thing to use in this recipe.

You'll find that a lot of Chicken Soup recipes use Saffron for the nice yellow color. I really can't justify the extremely high cost of Saffron, so I use Tumeric.

This makes a GREAT soup. You might want to add additional white meat for some texture. After the soup has cooked, add the whole chicken breast, and let cook another 1/2 hour. This will poach the breast, and it will still be in large enough piece to let you strain the soup easily.





  • 1 Pot-size Chicken, quartered
  • Turkey Wings, Optional
  • 3 Sticks Celery, cut into strips
  • 2 Sticks Carrots, chunked
  • 1 Onion, chunked
  • 1/2 Bunch Parsley, chopped
  • Water or Canned Chicken Broth, to cover
  • 1 Teaspoon Tumeric, for color

1. Chop legs and wings off of chicken, break back in half, Then brown these pieces in a pot that has a little oil in it. This helps to develop a richer color to the soup.

Toss chicken into pot, covered with water.

2. In the picture, you'll note that I used turkey. It was cheep at about 1/4 of the price of chicken. The only downside was that later I would purchase chicken breasts to have some meat in the soup.

Cut the wings into pieces, salt and pepper, then brown in a little oil.









    
Sorry No Picture

Chicken Soup Recipe

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3. Prepare the vegetables by cutting them into big chunks, toss into the pot on top of the chicken.

4. Add enough water, or chicken broth, to just cover the ingredients. IF you add too much, you'll end up with a weak flavored soup.

Bring to a boil, but just before it does, skim off any foam that develops on top. If it boils, this scum will make the foam cloudy.

Let simmer (just barely not boiling) for 2 - 2 1/2 hours.

5. When done, strain through a large colander, discard the vegetables, and save the meat. Put the soup back into the pot, add fresh vegetables (if desired), take the meat off the bones and return it to the pot while you get some noodles, or capaletti cooking.

6. Serve hot over thin noodles, or capaletti.



If you like this recipe, you might also like these:


Smokey Bean Soup

Corn Chowder

Cranberry Brisket