Homemade Chicken Soup - Recipe
What better way to fill up with warmth on these dredgingly cold days than with homemade chicken soup? Asked about often, and my go-to to pay/trade/gift friends with, this is the soup I most often make. What’s nice is that soup itself can be so versatile; it can be so easily tweaked to what you have ON HAND as long as you have some basic ingredients around. This is what I use, but feel free to use it as a guide to make it your own:
This is simply what I use. If you aren’t familiar with soups, give this way a try then use your taste or pantry to determine how to change it up. I encourage it (and would love to hear your variations). Pretty much every ingredient is technically optional (except the chicken and water, that is).
3lbs chicken thighs, skin on (approx 5-6 thighs), or one whole chicken…basically, one package.
Celery, diced (I cut the stalk about 2 inches from the top, leaves included, then dice)
¼ onion, diced (it’s really about preference-I’ve omitted onion as well as used more)
1 1/2T salt (this can be adjusted due to dietary restrictions of preference. If using coarse salt, you will need more. This measurement is for table salt)
A pot to fit the chicken (I use a 9” stock pot, but even a 6 qt sauce pan will work)
3-5 potatoes, or more, or less-washed and diced (I do not peel…again, preference. Potatoes optional, but…potatoes are an option worth having)
Noodles, rice, barley or whatever additions you desire. I prefer barley for its meaty, hearty quality, short grain rice, and a spaetzle noodle or tri-color rotini. The ratio I use is, well, pretty much whatever I have on hand and how much or little I want heartiness. As I write this, I am making 3 cups (1c dry) barley and one full package of spaetzle with some rice left over from taco night.
Vegetables of your choosing, if you choose. I do not like different vegetable textures in my soups, but adding them to the cooking process then straining can make for some unique and enjoyable soup bases. Plus, its SOUP. You can use fresh, frozen, canned, freeze dried, powdered, whatever. Or not. I’m not your mom. I’m not going to tell you to eat your veggies.
Keep in mind, this is what I do. Just like above, give this way a try if you aren’t too familiar with soups, then use your taste and pantry to make your own variations. What’s even better is that any one of these things can be done in advance. You don’t have to be a slave to your kitchen for homemade goodness. Often I will make extra of these items when preparing other meals and set aside the portions I plan to use for the soup. Kept covered and refrigerated, they will last well a few days.
Add celery, onion, carrot and garlic. For ease, I shred the carrot. Add these to the pot you will use for the soup. Add any other vegetables you want to use to flavor your base, such as broccoli, beans, cabbage, etc. Heat on low to soften, just a few minutes. If you want more depth of flavor, saute them in a light oil or butter first, while in the same pan.
Remove from heat. Layer your chicken if using thighs. They don’t have to be perfect layers. Add any extra on top. Cover with water to about two inches above the chicken. Same goes for using a whole chicken.
Add the salt. This is also a good time to add other seasonings if you know the ratio you want to use.
Heat on high to a rolling boil, then reduce heat to a simmer. Cover to slow evaporation. If the water level goes too low, just add in more water a little at a time. Some evaporation will occur.
Time, time, time. You want to heat slowly so as to extract the flavor from the bones for the base. My general rule is to give it a good stir, and when the thighs start falling apart, it is done. Cook too fast to achieve that, and you will rob yourself of flavor. Too slow and you will end up eating something else, wasting your efforts (Ain’t nobody got time for that!). Depending on the thickness of the meat, the height of the pot, etc, I generally allot two to three hours for this while getting some other things done, hanging with the family or relaxing on Steam (PC gaming platform…give it a try). You will not ruin your soup if you do this ahead of time. Just cool at room temp (if possible), then store in the fridge or freezer, whether you have done the next step or not. Then simply reheat on the stove or in a crock before adding your other ingredients.
It is during the above step that you should wash and dice your potatoes. If time permits, soak them to leech out some of the starch that can gunk up after added to your soup. Cook in salted water to a firm texture. Drain and set aside.
You can also pre-make rice and noodles now, too, as per your favorite preparation method. Just like with the potatoes, you can rinse your rice prior to cooking, as well as many kinds of noodles, to reduce the starchiness that thickens soup and dilutes the flavor. If you are making these now, drain and set aside when you are done. Or, be like me on a busy night and just use left overs from earlier in the week.
Back to the chicken and base. Strain and separate. Using a hand strainer or any other device you deem worthy of taking solids from liquids, take out your chicken and let it drain in a colander (put a plate/pie tin etc underneath to catch drippings). If you have a picky eater, you can use a hand strainer to remove the remnants of celery, onions, and carrots while the meat cools. Separate the meat from the bones by pulling with hands or a fork. It gives it a stringy quality that I find better for soups. You can also chunk the meat with a knife, but in my opinion, this takes longer. Unless removing (skimming) fat (see next step), add the meat and drippings back in, and do with the skin, bones and gristle how you will.
Skim? Ok, this is where I may differ from a lot of others. I do not like to strain and skim the fat from my soups unless there is so much excess that the soup tastes oily. I like it. But, if you are the type to do that, this is where you let your base cool to remove the fat that will solidify at the top. Personally, I find the little bit of fat preferable and more flavorful than chemical flavor enhancers (actually, I have to, I am allergic to most of the enhancers, like MSG) and find a more natural depth of flavor just leaving a decent amount of fat in. If you are new to soups, or to recipes like this, you can (and should) experiment with the amount you like.
Add in your stuff! If you haven’t already, wash, dice, rinse and prepare your potatoes, noodles , rice, etc. Give it a gentle rinse after prep if you don’t like a lot of starchiness; otherwise add into your base. Bring back to a gentle boil, top with your favorite cheese, and enjoy! If you find that it is too hearty/not enough broth, you can add in a store bought stock. Why stock instead of broth? Because I like it more and because it is essentially what you just made. I tend to use this if I underestimated how much pasta I was making to add in.
Some common variations and recommendations
Add instant potato flakes for a thicker base when almost done.
Add a tablespoon or two of Tamiri sauce (Tamiri sauce is soy sauce without the wheat. You can also use regular soy sauce, but I enjoy the robustness of Tamiri)
Sprinkle grated Parmesan or Romano; or shredded provolone or mozzarella over a fresh bowl of soup.
Use toasted bread instead of crackers
Goes great paired with darker green salads or lighter sandwiches.
For a spicier version, add crushed red pepper in the first step or Asian style hot oil to your serving.
Make a pot of the base without additions (noodles, potatoes, etc) to cool and freeze for future use in soups and other recipes. Also makes a great ‘meat dripping’ chicken gravy.
Saute vegetables in a few drops of sesame oil, and use our pulled noodle recipe (lamian), udon, soba, or somen in the soup. If you ~really~ like sesame, also sprinkle in some sesame seeds with the vegetables.
Short on ingredients? You can use any type of chicken boiled in water with any combination of vegetables. While bone-in, skin on is best for soup, you can use boneless and/or skinless chicken.
theartofmadeline
germansingergirl
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