Chicken soup is a savory and comforting dish that has been enjoyed across cultures for centuries. It is a soup made primarily from chicken, water or broth, and a variety of vegetables, herbs, and seasonings. The simplicity of its ingredients belies its rich and flavorful taste.
Chicken soup is often prepared by simmering chicken pieces, such as a whole chicken or chicken parts, in water or broth, along with aromatic vegetables like onions, carrots, and celery. The chicken slowly cooks, infusing the liquid with its flavors, while the vegetables contribute their own essence. This slow simmering process allows the flavors to meld together, resulting in a flavorful broth that is both nourishing and delicious.
Chicken soup is not only renowned for its taste and comforting qualities but also for its potential health benefits. It is often hailed as a remedy for the common cold and flu, as the warm broth can help soothe a sore throat and the steam can help clear congested nasal passages.
How to Store Chicken Soup
Allow the chicken soup to cool, then transfer it to an airtight container. Store in the refrigerator for three to four days. Reheat thoroughly in the microwave or on the stove.
Can You Freeze Chicken Soup?
Yes! You can freeze chicken soup for up to six months. Pour serving-sized portions of the cooled soup into freezer bags labeled with the date. Leave a little room at the top to allow for expansion, then squeeze out the excess air and freeze flat. Reheat on the stove.
Also Read: Chicken Malai Kebab Recipe
Best Homemade Chicken Soup
Course: LunchCuisine: American, ChineseDifficulty: Medium10
servings25
minutes1
hour30
minutes152
kcalThis homemade chicken soup recipe is well worth making — it’s good for the body and the soul. How is it that plain chicken and vegetables simmered together can taste so satisfying? You don’t have to be sick to deserve to enjoy it!
Ingredients
1 (3 pound) whole chicken
4 carrots, halved
4 stalks celery, halved
1 large onion, halved
water to cover
salt and pepper to taste
1 teaspoon chicken bouillon granules (Optional)
Directions
- Place chicken, carrots, celery, and onion in a large soup pot; add enough cold water to cover. Bring to a boil over medium heat; reduce heat to low and simmer, uncovered, until meat falls off of the bone, about 90 minutes. Skim off foam every so often, as needed.
- Remove chicken from the pot and let sit until cool enough to handle; chop meat into pieces, and discard skin and bones.
- Strain out vegetables, reserving the stock; rinse the soup pot and return the stock to the pot. Chop vegetables into smaller pieces; return chopped chicken and vegetables to the pot.
- Warm soup until heated through; season with salt, pepper, and chicken bouillon to taste.
Notes
- Choose high-quality chicken for the best flavor and texture. You can use a whole chicken or chicken parts like thighs or drumsticks. Bone-in, skin-on chicken pieces tend to add more flavor to the broth.
- While simmering, skim off any foam or impurities that rise to the surface of the soup. This helps keep the broth clear and clean.
- Along with the classic trio of onions, carrots, and celery, feel free to add other vegetables like peas, corn, green beans, or potatoes to your soup. Add them towards the end of cooking to retain their texture and color.
