Today I'm making my chicken soup from a chicken. While I'm known to heat up a frozen pizza every once and a while, I'm also a big fan of making things from scratch.
Make a pot and enjoy!
- 1 (3 pound) whole chicken, cut into pieces
- 2 quarts water, or enough to cover the chicken
- 1 large onion, chopped
- 2 stalks celery with leaves, chopped
- 1/2 cup chopped fresh parsley
- 5 black peppercorns
- 6 cubes chicken bouillon, crumbled
- (1 bay leaf)
- (1/4 teaspoon celery seed)
- (1 pinch dried thyme)
- 1 cup sliced carrots
- 1/2 cup sliced celery
- 1/4 cup minced onion
- 1 tablespoon dried parsley
- 1/2 teaspoon ground black pepper
- In a large pot combine chicken, water, large onion, celery with leaves, fresh parsley, peppercorns, bouillon, bay leaf, celery seed, and thyme. Bring to a boil, then reduce heat, cover and simmer 3-4 hours.
- Strain stock, reserving chicken, and refrigerate for 1 hour.
- Skim fat from top of stock.
- Remove skin and bones from chicken and cut meat into bite-size pieces.
- Return stock and chicken to pot and stir in carrots, 1/2 cup sliced celery, 1/4 cup minced onion, dried parsley, and pepper. Bring to a boil, then reduce heat and simmer 30 minutes.