Chicken Soup
Cozy Up with the Perfect Homemade Chicken Soup
Is there anything more comforting than a warm bowl of chicken soup? It’s a classic for a reason – soothing, flavorful, and incredibly versatile. Our recipe for Chicken Soup is a timeless favorite, perfect for chilly evenings, when you’re feeling under the weather, or simply craving a taste of home. This isn’t just any chicken soup; it’s built on a rich, flavorful broth made from the bones of a roasted chicken, maximizing flavor and minimizing waste.
We believe the best soups start with the best ingredients. Using the carcass from a previously enjoyed roast chicken transforms something often discarded into the heart of a delicious meal. The addition of simple vegetables like carrots, celery, and onion creates a classic base, while a touch of parsley brightens the flavors. And, of course, a little rice makes it a complete and satisfying meal.
Why This Recipe Works:
- Flavorful Broth: Using the roasted chicken carcass creates a deeply flavorful broth that store-bought broths simply can’t match.
- Simple Ingredients: You likely already have many of these ingredients on hand.
- Comfort Food Classic: A bowl of this soup is guaranteed to warm you from the inside out.
- Great for Meal Prep: Make a big batch and enjoy leftovers throughout the week.
Tips for the Best Chicken Soup:
- Don’t Skip the Skimming: Removing any foam or fat from the broth ensures a clear and flavorful soup.
- Simmer, Don’t Boil: A gentle simmer extracts the most flavor from the bones and vegetables.
- Adjust Seasoning: Taste and adjust the salt and pepper to your liking.
- Add Your Favorite Veggies: Feel free to add other vegetables like potatoes, parsnips, or peas.
Frequently Asked Questions:
Q: Can I use a store-bought chicken broth instead of making my own?
A: While you can, the flavor won’t be as rich. If you do use store-bought broth, opt for a low-sodium variety and consider adding a chicken bouillon cube for extra flavor.
Q: Can I use pre-cooked chicken instead of picking meat off the carcass?
A: Yes, absolutely! Just add it in during the last few minutes of cooking to warm through.
Q: Can I freeze this soup?
A: Yes, chicken soup freezes beautifully! Let it cool completely before transferring it to airtight containers or freezer bags. It will keep for up to 3 months.
Q: What kind of rice is best for chicken soup?
A: Long-grain white rice works well, but you can also use brown rice or wild rice. Just adjust the cooking time accordingly.
Q: Can I make this soup in a slow cooker?
A: Yes! Combine all ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken and add it back to the soup during the last 30 minutes of cooking.
Chicken Soup
Ingredients
- 1 each Carcass and bones from a 4- to 5-pound roast chicken
- 4 cups Low-sodium chicken broth
- 2 medium Carrots sliced into 1/4-inch-thick rounds
- 2 stalks Celery sliced into 1/4-inch-thick slices
- 1 medium Onion chopped
- 1 each Bay leaf
- 1/2 cup White rice
- 2 tablespoons Parsley chopped
- 1/2 teaspoon Kosher salt or more to taste
Instructions
- Put the bones and carcass from a leftover chicken (they can be in pieces) in a large pot. Cover with the broth and 4 cups water. Bring to a boil over medium-high heat, reduce to a simmer and cook for 20 minutes. Skim any foam or fat from the broth with a ladle as necessary.
- Remove the bones and carcass with tongs or a slotted spoon; set aside to cool. Add the carrots, celery, onion and bay leaf to the broth, bring back to a simmer and cook until the vegetables are about half cooked (they will still have resistance when tested with a knife but be somewhat pliable when bent), about 10 minutes. Stir in the rice (to keep it from sticking to the bottom), and cook until the grains are just al dente, 10 to 12 minutes.
- Meanwhile, when the carcass and bones are cool enough to handle, pick off the meat, and shred it into bite-size pieces.
- When the rice is done, add the meat to the broth and simmer until warmed through, about 1 minute. Stir in the parsley, and season with 1/2 teaspoon salt or more to taste. Serve hot.
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