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Basic Chicken Soup

Everyone has a personal spin on the recipe, but rarely have so few ingredients added up to so much comfort. This version has classic flavors and, thanks to a simplified method, cooks more quickly than traditional chicken soups (the dish is ready in a little over an hour). There's no need to make a separate stock; the vegetables and meat form their own satisfying broth.

  • servings: 6

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Ingredients

  • 1 whole chicken (about 4 pounds), cut into pieces (including back)
  • 8 cups water
  • Coarse salt
  • 3 medium onions, thinly sliced (4 cups)
  • 2 celery stalks, sliced crosswise 1/4 inch thick
  • 4 garlic cloves, crushed
  • 6 medium carrots, sliced 1/2 inch thick

Directions

  1. Step 1

    Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, celery, and garlic. Reduce heat. Simmer, partially covered, for 30 minutes.

  2. Step 2

    Remove breast, and set aside. Add carrots. Simmer, partially covered, for 40 minutes.

  3. Step 3

    Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces.

  4. Step 4

    Stir in desired amount of chicken; reserve the rest for another use. Skim fat. Season with salt.

Source
Martha Stewart Living, January

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Reviews (15)

  • 26 Feb, 2014

    Tried it today. It's incredible what flavours such an easy recipe gave out.
    I realise i have been crowding out my soups, this recipe is a keeper. Thanks!

  • 6 Apr, 2013

    Definitely my favorite soup to make when someone is sick or when I'm just not feeling well. Very simple, clean-tasting, and I save all the extras to make stock. Awesome recipe!

  • 23 Feb, 2012

    I cannot recommend this soup enough. It's a great staple soup recipe that I will surely use over and over again!

  • 8 Jan, 2012

    I made this soup and it looked just like the picture... it was good but a little tasteless... i guess cuz it's got a whole lot less sodium than the canned chicken soup :) It's great to eat something so healthy though. Next time i might leave out the parsnips too because i'm just not very familiar with them.. might put in some sweet potato instead.

  • 9 Feb, 2011

    I was under 500 characters, not sure why my comments are short?

  • 9 Feb, 2011

    Polish

  • 9 Feb, 2011

    8 oz of what? What kind of water are you using? How do you submerge 4 lbs chicken, 6 carrots, 4 garlic cloves, 3 medium onions, 2 celery stalks in 8 oz of water? Lol, what am I missing here?

    Not to mention, my family is Polish

  • 7 Feb, 2011

    I have always made chicken soup this way. I was never taught to cook, so I thought this was the way to make it.. But I always was unsure of how to get rid of the fat. Still this video does not show the best way to remove fat. Paper is still not my thing, I use it for drying meat off if I do not braise, which is usual for me.

  • 14 Oct, 2010

    I've made this a couple of times since it first aired on TV. I made it again today and I just had to comment on how EXCELLENT this soup is! This is a recipe to keep forever!!

  • 14 Oct, 2010

    I've made this a couple of times since it first aired on TV. I made it again today and I just had to comment on how EXCELLENT this soup is! This is a recipe to keep forever!!

  • 6 Jun, 2010

    I wish I had come across this recipe 20 years ago. It's simple perfection--easy, supremely nutritious, satisfying to both kids and adults. I added a handful of fresh dill and my husband looked at me with the luv eyes: "Sweetie! You made my grandmother's chicken soup!"

  • 9 Mar, 2010

    Made this and it was delicious. I made it with chicken thighs that were on sale and used about 3 thighs and 4 drumsticks. Also tossed in a variety of noodles. I willl keep this recipe as a staple.

  • 27 Feb, 2010

    I made this today. It was SO good! This was the first time I cut up a chicken myself. It wasn't a pretty sight LOL but I did it. My 12yo niece was here and she ate two bowls of it! Also it's the first time I made chicken soup without using bouillon cubes and I thought it was delicious. I was pleased that I didn't have to use the cubes that usually have too much salt and msg in them.

  • 22 Feb, 2010

    When I saw this on the show today, I knew I had to make it since I had a whole chicken thawed in the fridge. I followed the directions to a T, except that I left the garlic whole (I thought that's what they did on the show). I am just reheating it now and am going to be adding Amish dumplings (farina based). It tastes wonderful, I did not season with any extra salt. The 1 Tbs. called for in the recipe seems to be just right!

  • 22 Feb, 2010

    This recipe really simplifies making the much loved Chicken Soup. Thank you so much. I will make it this week.