Basic Chicken Soup

Posted by on November 26, 2017

Basic Chicken Soup

I’ve been making and eating a lot of chicken soup this November!

4 cups chicken broth/stock*
Cooked chicken* (shoot, I don’t know how much, whatever was left over when I made chicken soup/stock from 4 thighs the last time, ack)
1/2 onion, cut up
1 carrot, cut up
1 stalk celery, cut up
2 bay leaves
1 clove garlic, peeled and cut in half
Herbs you like (I used PENZEY’s Bouquet garni blend which has parsley, sage, thyme, dill, tarragon, and a bunch of other things)
Salt, to taste
Pepper, to taste
Cooking oil

*You can make your own stock and cook the chicken that way, use raw chicken and cook it before the vegetables, use leftover cooked chicken, or use rotisserie chicken from the store.

1. Put the chicken in the broth and start heating it up in a pot.

2. Cut up all the vegetables.

3. Add the bay leaves, garlic, and herbs, and some of the salt and pepper to the pot.

4. Saute the vegetables in the cooking oil with the rest of the salt and pepper until the onions are limp, at least 5 minutes.

5. Add the vegetables to the pot.

6. Simmer at least 30 minutes for the flavors to meld.

Variations:
If you want to add noodles or rice, cook them separately and add to each bowl. That way you will not risk overcooking them OR being unable to reheat the soup later for fear of overcooking them. Also, you will have the right amount that you like. :D

Potatoes can be sauteed with the onion and other vegetables.

With mushrooms, I usually cut the garlic up or put it through a garlic press and saute the mushrooms with garlic and butter before putting them in the soup.

Last modified on November 26, 2017

Categories: Recipes
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