My husband, thinks my chicken soup is magic. Really, he does, it’s so cute.
I make mine without any noodles or rice because they just get soggy and dilute the taste of the chicken. When you feel like you want to do something to comfort someone who is unwell deliver this soup to them. There is something about chicken soup that warms the heart, nourishes the soul, and heals the body.
famous chicken soup
You’ll need a whole organic chicken, fresh carrots & celery, kosher salt and pepper, and dill. You can use dried dill or fresh but whatever you do, don’t skip it since it’s the secret ingredient that balances this delicate soup with an almost fresh and light flavor. Also, measure out the seasonings and added water exactly so that your broth is properly seasoned.
- organic & gluten-free.
- freezes well.
- easy one-pot dinner.
- 1 3&1/2-4 lb. organic broiler fryer
- 1 large onion, chopped
- 10 cups filtered water
- 4 cups sliced organic carrots
- ½ tsp. pepper
- 1 T. kosher salt
- 2 cups chopped celery with leaves
- 1&1/2 tsp. dried dill or 1 tsp. fresh
- -30 minutes before cooking, remove chicken from refrigerator to allow to come to room temperature for more even cooking. Remove from wrapping, remove giblets (if in cavity) and rinse with cool water.
- In a large dutch oven or sauce pot over high heat, heat water, salt, pepper, chicken, & onion to boiling.
- Reduce heat to medium-low and simmer approximately 20 minutes.
- Add carrots.
- Simmer an additional 15-20 minutes or until chicken is fork-tender.
- Remove chicken from pot and allow to cool on a cutting board.
- Turn down burner to low and add celery and dill to stock while chicken is cooling.
- As soon as chicken is cool enough to handle, cut chicken meat from bones into small bite-sized chunks; picking over carcass and removing the skin.
- Stir meat back into soup and simmer until celery is tender, about 10 minutes.
- Check for seasonings and serve hot.
Other Famous Recipes to try:
Sipping once, sipping, twice, sipping chicken soup with rice.
–Maurcie Sendak Chicken Soup With Rice: A Book of Months