Chicken Soup (Deb's)

This recipe caters to those who don't like to find "things" in their soup.

  1. In a 10-quart stock pot, add:

5
lbs
chicken thighs (wings and necks together are good too)
4
t
coarse sea salt


water
(up to the bottom handle rivets in the pot -- in my favorite stock pot, the chicken and water together make 9 quarts)

  1. Bring to a boil, then lower the heat and let it simmer for 1 hour (skimming the top as necessary).
  2. Remove the chicken and set aside and allow to come to room temperature.
  3. Add the following to the liquid:

3/4
lb
carrots (peeled and cut in half)
5
stalks
celery (cut in half)
2
cloves
garlic (peeled)
2
med
onions (quartered)
5
sprigs
parsely

  1. Bring to a boil. Then simmer partially covered.
  2. Pick the meat from the chicken bones and cut into bite-sized chunks and reserve on the side.
  3. Add the bones, skin, and scraps back to the simmering liquid and continue to simmer for about 2 hours.
  4. Strain the stock through a colander into another pot.
  5. Strain the stock again through a fine mesh sieve into the original pot.
  6. To make this a "reduced fat" recipe, refrigerate the stock, then skim the fat from the top.
  7. Return the pot to the stove to simmer.
  8. Add the following to the simmering stock:

3/4
lb
carrots (cut in fine slices)
3
stalks
celery (cut in fine slices)
1
med
onion (finely chopped)
5
sprigs
parsely (just the leaves)
3
c
chicken (the meat you reserved earlier)

  1. Simmer until vegetables are tender.
  2. Serve with rice or small bow-tie pasta. It's also nice with a little grated Parmesan cheese on top.

 

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