Basic Chicken Soup
The major advantage of this soup is that it will be much lower in sodium than canned chicken soups. The only limit is your imagination. Each time you make it, substitute different vegetables and seasonings to tantalize your taste buds.
Serves: 6Hands-on: 25 minutesTotal: 3 hours 25 minutesDifficulty: Medium
- 1 whole chicken (5 lbs.), including giblets
- 2 medium carrots
- 2 stalks celery
- 4 large yellow onions
- 12 cups water
- ½ tsp. ground black pepper
- ¾ tsp. kosher salt
- Clean, trim, and quarter the chicken. Peel and chop all the vegetables.
- Place the chicken and giblets in a stockpot, add the water, and bring to a boil. Reduce heat to a simmer and skim off all foam.
- Add all the vegetables, season with salt and pepper, and simmer uncovered for about 3 hours.
- Remove the chicken and giblets from the stockpot; discard giblets. Remove the meat from the bones, discard the bones, and return the meat to the soup. Serve.