Basic Chicken Soup

Name: Basic Chicken Soup
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 6
Cuisine: Global
Ingredients: 6 servings black pepper; 6 servings carrots; 6 servings celery; 6 servings parsley; 6 servings salt; 6 servings water; 6 servings yellow onion; 6 servings broilers

You can never have too many soup recipes, so give Basic Chicken Soup a try. This recipe makes 6 servings with 69 calories, 2g of protein, and 0g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. A mixture of parsley, parsley, carrots, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free, primal, and whole 30 diet. From preparation to the plate, this recipe takes about 4 hours.

Instructions

Clean, trim, and singe chicken (see Notes). Quarter the chicken if necessary (see Notes).

Ingredients you will need

Whole Chicken

Place quartered chicken in a close-fitting 5-quart soup pot. A whole chicken should fit into a 6-to-7 quart pot.

Ingredients you will need

Whole Chicken

Soup

Equipment you will use

Pot

Add 10 cups water if you use broilers or 12 if you use fowl. Cover pot and bring to a boil. Reduce to a slow simmer and skim foam as it rises to the surface. Soup should cook at a smile (see Notes).

Ingredients you will need

Water

Soup

Equipment you will use

Pot

When foam subsides, add all remaining ingredients with only 1 teaspoonful of salt. Cook chicken until it is loosening from the bone. If chicken is quartered, allow about 1 hours for cooking broilers and 2 to 3 hours for a fowl. If you cook the chickens whole, allow an extra 15 minutes for broilers and 30 minutes for the fowl.

Ingredients you will need

Whole Chicken

Bone

Salt

Add more water during cooking if chicken is not seven-eighths covered. Turn chicken 2 or 3 times during cooking.

Ingredients you will need

Whole Chicken

Water

Add salt gradually, tasting as the soup progresses.

Ingredients you will need

Salt

Soup

Remove chicken, giblets, and bones and set aside.

Ingredients you will need

Whole Chicken

Pour soup through a sieve, rinse pot, and then return soup to pot if it is to be served immediately. Skim fat from surface of soup if it is to be served without being stored, following directions for skimming (see Notes).

Ingredients you will need

Soup

Equipment you will use

Sieve

Pot

Soup can be prepared in advance up to this point. If you are going to store the soup, strain it over a bowl but do not skim. Cool thoroughly, uncovered, then cover and place in refrigerator. Store wrapped chicken separately in the refrigerator. Discard (or nibble on) giblets, bones, and soup vegetables.

Ingredients you will need

Vegetable

Whole Chicken

Soup

Equipment you will use

Bowl

Chicken can be reheated in soup, either in quarters with bones and skins for a lusty dish, or trimmed of bones and skin and cut into smaller, easily spooned pieces.

Ingredients you will need

Whole Chicken

Soup

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