1/1 Photo of Dutch Oven Chicken Soup
1 hr 30 mins
This is simple, home-style soup. I try to be specific because I know there are people just starting out, so I ask a little patience for that! I love it if someone describes a technique for the kitchen, it helps me too!
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- 1 (3 lb) broiler-fryer chickens
- 4 large potatoes, cut to bite size pieces
- 1 (16 ounce) bag baby carrots (use half)
- 2 stalks celery, cut in 1/4-inch pieces
- 1 medium white onion, quartered
- 1/2-1 cup long grain white rice
- 2 -3 chicken bouillon cubes, crushed
- 1/2 tablespoon fresh coarse ground black pepper
- 2 dashes garlic powder, to taste
- 1Rinse and clean whole chicken, taking out the giblets. You can cook these with the chicken for flavour if you like.
- 2Place your chicken into your Dutch oven or a large stock pot. I have "Vintage" Reverware and love it! But you use what you have. A 6 quart size is good.
- 3Fill the pot with water to cover the chicken, about 1/4 inch more over the chicken if you have room.
- 4Turn you burner on high with your stockpot centered and bring the water to a boil. Then turn the heat down to a slow boil and add the onion, pepper and powdered garlic. This will flavor you chicken.
- 5Cook the chicken through, until a fork pierces the main part easily, do not cook it off the bone or you'll have chicken mush, not soup.
- 6I set a very large Pyrex bowl in my sink, get out my largest stainless steel colander and place it in the bowl, and pour the whole pot of broth and chicken into the colander. Be careful about the steam so it doesn't scald you!
- 7Set the pot back on the stove (You did turn it off for now, right?).
- 8Lift the colander out of the bowl, straining the juice through it. Set it on a large plate or cutting board.
- 9Carefully pour the broth from the bowl to the stock pot. Turn the heat back on and simmer the broth. Add more water if necessary to bring the level up to about an inch from the rim of you pot. Use less liquid if you want less soup.
- 10Add potatoes, celery, carrots, rice and bouillon cubes to your broth at this point. Cover and simmer at a slow boil to continue to cook.
- 11On your cutting board: use a fork and knife to pull pieces from the cooked chick, leaving the skin, fat and bones to discard. I don't keep the onion from this either, it's just to flavor the soup. If you like, you can break the leg and thigh bones and add them to the broth so their marrow can continue to flavour the soup. Discard these bones before serving.
- 12Cut the chicken meat to sizes you like.
- 13Check your vegetables, if they are almost cooked, add your chicken back into the stockpot. Taste your broth and add seasonings and salt to taste. I have people who are sensitive to salt, so I don't cook with it often, but it's on my table.
- 14Finish simmering until vegetables are done. Turn off the heat.
- 15If you are making biscuits, leave the cover on and bake your biscuits now, while the soup "sets". If your family is like mine, this gives you a good excuse for a "breather" while your biscuits bake, and it sound so "secret recipe-ish".
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Nutritional Facts for Dutch Oven Chicken Soup
Serving Size: 1 (448 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 775.4
- Calories from Fat 313
- Total Fat 34.8 g
- Saturated Fat 9.9 g
- Cholesterol 170.4 mg
- Sodium 492.7 mg
- Total Carbohydrate 64.5 g
- Dietary Fiber 7.6 g
- Sugars 6.8 g
- Protein 49.3 g