Tips for a Perfect Old Fashioned Chicken Soup from Scratch
Before we get to the recipe at the bottom of the post, please take a look at these tips!
1. Making a homemade soup from scratch does take some time but the end result is totally worth it. It’s not difficult at all to make and can be done on a Sunday afternoon while you go about some of your other household business. Don’t sit and watch the pot – let it do it’s thing – come back and check on it when you need to go about each step.
2. For this recipe, you’ll need to boil a whole chicken in a large stock pot covered in water for a few hours. Once the chicken is almost falling apart you remove it from the water and onto a cookie sheet or large plate. Then you can remove the meat from the chicken and place it back into the pot with the chicken stock.
3. As you cook the chicken soup, you may need to keep adding water to the pot as it evaporates with the steam.
4. The most important thing to remember when making a homemade chicken soup from scratch is to put those chicken leg bones back into your stock pot as you cook the soup with the rest of the veggies and meat. Before serving remove the bones.
The leg bones in the stockpot are absolutely essential in making your soup taste like a proper and amazing soup, so please don’t forget them!
4. Don’t be afraid to make adjustments to the recipe and make it your own! I find it fun to try adding different types of veggies into the stock pot as the soup simmers for the afternoon.
This time I just wanted to make a good ol’ traditional chicken soup with carrots, onions, celery, garlic, thyme and a bit of salt and pepper. This is the combination that my grandmother always used so I find this the most comforting when I’m under the weather.
5. One of the great things about making a traditional homemade soup using a whole chicken is that you get a lot more nutrients than if you would have something premade from a can. I’ve also tried making chicken soup without a whole chicken, but it’s just not the same.
Now, are you ready to make the best homemade soup you ever tasted?!
Find out exactly how I make this wonderful soup in the recipe below. 🙂
Recommended Tools for this Recipe:
- 6 lb whole chicken (I used 2 small chickens about 3lbs each)
- 2 cups onions, chopped
- 4 cups celery, chopped (This is about 1 bunch of celery)
- 6 cloves of garlic, minced
- 4 cups of carrots, chopped into coins
- 2 bay leaves
- 1 tsp dried thyme
- ¼ tsp salt
- ¼ tsp pepper
- 1½ tsp dried parsley flakes
- Water, as needed
- Additional salt and pepper, to taste
- Important You will need a large stock pot for this.
- Put your chicken into the stock pot and cover with water.
- Add a little salt and bring to a boil. Once it comes to a good rolling boil for a few minutes, lower the heat to between LOW and MEDIUM. Put the lid on and let it cook for about 2 hours on the stove.
- Open the pot and check to see how the chicken is doing. When the meat is more tender and JUST STARTS to come off the chicken it's time for the next step.
- Using tongs or another kitchen tool (I like to use a large roast beef fork) remove the chicken from the pot and set on a cookie sheet or large plate. The only thing that should be left in the pot is the liquid.
- While the chicken cools for a couple minutes so you can work with it easier, skim off some of the fat that's accumulated on the surface of the pot. You don't have to remove it all since it does give the soup a great flavor but if there's a lot you should try to remove some. The amount of fat you have on the top depends on the chicken itself - some are fattier than others.
- Using a fork and knife, remove as much meat as possible from the chicken and drop it into the pot. Do not cut the meat into chunks - let the meat naturally come apart as it continues the cooking process.
- Make sure that you add the leg bones to the pot along with the meat. The bones are extremely important in making the soup taste perfect.
- Once all the meat is removed from the chicken you can discard the unused parts.
- Now add the vegetables, garlic and herbs to the pot.
- Add some water to the pot until the veggies, etc are covered.
- Bring to a rolling boil once more for a couple minutes.
- Lower the heat to about between LOW and MEDIUM, cover and let it cook for 2 more hours.
- Stir the soup a couple times while it cooks.
- At the end of cooking give the soup a taste and add a little more salt and pepper to taste.
- Let it cook for a couple more minutes and remove the leg bones and bay leaves.
- Once done - Enjoy!