Homemade Chicken Soup Recipe With Vegetables
There's something special about a good homemade chicken soup recipe with vegetables - food for the soul. It's the ultimate comfort food - like a warm hug. And definitely worth the effort.
Servings (change as needed): 16
Ingredients
- 3 -4 pounds of bone-in chicken pieces and/or bones, Note 1 (I use at least some chicken thighs or legs.)
- water (about 16 cups/3.8 liters)
Vegetables
- 4 -5 large carrots, peeled and cut in large chunks
- 4 -5 celery ribs, cut into chunks
- 3 parsnips, peeled and cut in large chunks
- 1 large onion (I use a sweet onion)
- 2 cloves, garlic, peeled
- 2 Optional: white turnips, peeled and cut into small chunks (add later)
Seasoning and herbs
- 2 teaspoons kosher salt or to taste (Use less or none if using kosher chicken)
- 8 peppercorns (whole)
- handful fresh parsley
- handful fresh dill
Instructions
- PREPARE SOUP FOR COOKING: Trim chicken. I leave on some skin to add flavor to the soup. Place chicken pieces in a large pot. Add vegetables (except turnips if using), garlic, salt and pepper. Fill pot with water to 1 inch/2.5 cm above the level of the chicken and vegetables (about 16 cups/3.8 liters). Place the parsley and dill on top.
- SIMMER SOUP: Heat soup to medium-high heat and bring to a gentle boil. Skim off the residue that floats to the surface with a ladle a few times. Lower the heat to simmer. Cover and simmer for 1 hour. Uncover slightly (tilt lid to create a 3-4 inch gap). Add turnips if using. Continue to simmer, partially covered, for another 15-30 minutes.
- STRAIN SOUP: Remove chicken and vegetables into a large bowl and set aside. I separate them in two separate bowls and discard the onion, parsnips (they get mushy), herbs and garlic. Strain the broth through a sieve and put it back into the pot.
- TASTE AND ADJUST TO ADD DEPTH OF FLAVOR: Taste the soup. If it needs more depth of flavor, check out the options in Note 2. Add salt and black pepper as needed.
- SKIM GREASE AND SERVE THE SOUP: If you are serving it right away, skim off the grease with a spoon and discard. Note 3. Ladle hot broth into bowls along with cooked fine noodles or orzo or matzo balls. Add chunks of the chicken and/or vegetables used when making the broth. Enjoy!
Notes
- Chicken options: Use chicken bones if available as well as several pieces of bone-in chicken with skin on for maximum flavor. Kosher chicken is brined and more flavorful. If you do use kosher chicken, use less or no salt initially. You can always add salt at the end.
- To make a richer broth, here are a few choices:
- 1) add cooking time: continue cooking the broth uncovered until reduced a bit (about 20-30 more minutes) - this will concentrate the broth more.
- 2) add bouillon: add a teaspoon or more of chicken bouillon such as Better Than Bouillon or
- 3) add undiluted chicken broth: add one can of full undiluted concentrated chicken broth (with no water) such as Campbell's Chicken Broth.
- To de-grease the soup: The fat from the chicken and chicken skin will add a layer of grease to the soup. The easiest way to get rid of it is to chill the soup for a day in the fridge or freeze it. The layer of grease rises to the top and hardens. Then just scrape or spoon in off.
- BIG shortcut - not quite homemade: Dice the fresh vegetables quite small and cook them for 20 minutes, or until tender, in a good quality broth (Better Than Bouillon is a great base). Then add chopped leftover or rotisserie chicken and cooked noodles.
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To make ahead:
- It's a good idea to make the soup a day or more ahead, allowing the grease to congeal on top of the broth, making it easy to skim off and discard. Cool the soup to room temperature and put it in the fridge in an airtight container along with some fresh dill floating on top.
- The leftover soup can stay in the fridge for 3-4 days.
- The soup may also be frozen for 4-6 months.
- Reheat the soup in a pot on the stove or in the microwave.
Calories: 157kcal | Carbohydrates: 8g | Protein: 11g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 347mg | Potassium: 297mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2826IU | Vitamin C: 10mg | Calcium: 29mg | Iron: 1mg