Friday, January 23, 2009

Beat the Cold Chicken Soup Recipe

We've had a handful of overnight, hard freezes in Central Florida, with some chilly days. Wayne and I have come down with the sniffles. I know that if it's this cold here, the rest of the country is probably feeling worse.

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


  1. 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.
  2. Strain stock, reserving chicken, and refrigerate for 1 hour.
  3. Skim fat from top of stock.
  4. Remove skin and bones from chicken and cut meat into bite-size pieces.
  5. 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.
We have different opinions on the whole noodles v. rice v. nothing debate, so I usually just make some on the side and add it in a per bowl fashion. If you'd like them in your soup, just add them after the stock and chicken are hot again and cook as directed. Also, ingredients in parentheses aren't absolutely necessary. :)

1 comment:

trek said...

I like to do the same thing on the rice/noodles debate. Number Guy's even been known to make a volcano of leftover mashed potatoes and ladle soup into the middle.