Recipe by mysticchyna
This is a rather rustic chicken soup--it's not that pretty to look at, but it tastes wonderful and is a favorite of mine. I've come up with this recipe--it's not really original--but it's good.
Top Review by Miss_Cooks_Alot
Made this for dinner--turned out really well actually. Did have to have add a lil more umph to it in the spice department but only because we eat alot of spicey foods--lol--thanks for sharing :)
- 1 (3 lb) chicken (may be used whole or cut up)
- 2 quarts cold water
- 4 carrots, sliced
- 3 celery ribs, sliced
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 teaspoons poultry seasoning
- 2 teaspoons salt
- 2 teaspoons peppercorns
- 1 teaspoon ground pepper
- 3 bay leaves
- 2 potatoes, cut into about 1 inch chunks
- 3 tablespoons fresh parsley (optional)
- 2 tablespoons fresh dill or 1 teaspoon dried dill
Directions See How It's Made
- In a soup pot place the chicken and cover with cold water about two inches from the top of the chicken.
- Bring to a simmer-- skim the white foam off of the top-- this will take about 10 minutes.
- When the foam stops coming to the top-- add the carrots, celery, onion, garlic, poultry seasoning, salt peppercorns and ground pepper and bay leaves.
- Simmer for about 45 minutes.
- Add the remaining ingredients and simmer another 20 minutes or until potatoes are fork tender.
- Taste soup and adjust seasonings to your taste.
- Remove the chicken pieces to a platter and let cool enough to handle--take the meat off the bones and put the chicken meat back into the soup pot.
- Enjoy and your cold will go away sooner.