Good Old Fashioned Chicken Soup/Stew

Submitted by Diana 2

"There isn't anything more comforting on a snowy winter day than a bowl of homemade chicken soup. Don't let the list of ingredients turn you away. This is an extremely easy and flavourful soup to make. The soup is thicker the second day because of the added noodles. This also freezes extremely well."

 

• Ready In: 3hrs 30mins
• Ingredients: 19
• Serves: 8-10

ingredients

• Stock

• 1 onion, quartered
• 2 celery ribs
• 2 carrots
• 4 garlic cloves
• 1 bay leaf
• 2 lbs skinless chicken pieces, skin and visible fat removed
• 10 -12 cups cold water

• Soup

• 10 cups chicken broth
• 2 potatoes, quartered and sliced
• 2 carrots, sliced
• 1 stalk celery, sliced
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon black pepper
• 2 cups chicken, that you've pulled from the bones
• 2 tablespoons chicken bouillon, liquid Bovril
• 1 1⁄2 cups frozen mixed vegetables
• 1 1⁄2 cups thin egg noodles

directions

1. In a large dutch oven or stock pot, add onion, celery, carrots, garlic and bay leaf. Place chicken on top, and add water. (If your pot will only hold 10 cups of water at first, the remaining water can be added later, as some of it will evaporate.) Cover and bring to a boil. Reduce heat to low, and simmer for 1-1/2 hours.
2. Using a slotted spoon, remove chicken to a plate to cool. Strain the broth, and discard the vegetables.
3. At this point, the broth may be cooled and frozen for later use, or you may continue on with the recipe. This is an excellent time to remove any remaining fat from the broth.
4. Remove the meat from the bones, cut and set aside.
5. Return the broth to a clean pot. Bring to a boil and add the potatoes, carrots, celery, onion, garlic, salt and pepper. Cover and simmer for 1/2 hour.
6. Add the chicken, bouillon, frozen vegetables, and noodles. Simmer for 20 minutes.

Reviews

[Wayne Muffy]

Thanks for a great recipe. Made a few changes but not too many. My wife and I are sick with the flu & colds and this soup made the day and the day after. Wayne & Muffy

 

[Gerry]

Another of the recipes made and served at our house during the Olympics. A great choice as one could watch the games and come supper a meal ready to go! Made the stock and then put it all in my big crock pot to simmer away while I enjoyed the games. The aroma alone worth a five! Added to my Soup Favourites Cookbook.

 

[littlemafia]

Very close to my regular chicken soup recipe! Loved by all,except by DD1 who was sick (and this was exactly what she needed!) band had no appetite at all.Made it with chicken thighs (sick DD ate a whole one but no soup- I guess she just needed the protein) and some breast. I added some peas ,celery and parsley leaves in the end.

 

[Jacqueline in KY]

This soup is wonderful. It will not replace my own chicken soup recipe but it will be added to my recipes that I cook. I will have to alternate between this one and mine because they are equally as good IMO. I did add a little basil and also used dried celery and re-hydrated it with chicken stock. I used a medley of veggies, which included cauliflower, carrots, broccoli and added a few peas to the mixture, I also only used a few noodles and had to use two different kinds but it was a really good stew/soup. Made for Soup is on in the Diabetic Forum Jan. '10

 

[PaulaG]

This will be enjoyed throughout the week for our lunchbox soup. I used skinless, bone-in thighs and omitted the potatoes since I was adding in egg noodles. I really liked the fact that the stock can be made ahead if wanted. The aroma from the cooking stock was delightful. Made for *Aussie Swap*