Second Day Chicken Soup
- Ready In:
- 2hrs 15mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- leftover chicken piece (include bones and trimmings)
- 4 cups chicken broth
- 4 cups water
- 2 chicken bouillon cubes
- 1 (10 1/2 ounce) can condensed cream of chicken soup
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon poultry seasoning
- 1 bay leaf
- 1⁄2 cup barley or 1/2 cup uncooked rice
- 1 cup carrot, sliced
- 1 lb frozen corn
- 2 -4 small potatoes, cut up into 1/2 in. cubes (optional)
directions
- In 8 quart dutch oven (heavy pot), combine chicken & trimmings/bones, water, broth, boullion cubes, bay leaf, cream soup & seasonings. Bring to a boil.
- Reduce heat, cover & simmer 90 minutes.
- Strain the soup to separate liquid from the chicken and bones. (this is the tricky part. What works for me is to pour the whole mixture into a large strainer over a large bowl. Then move the broth in the bowl back into the dutch oven.).
- Allow the chicken to cool a bit in the strainer, then separate the chicken from the bones, returning the chicken to the broth and discarding the bones, etc.
- Stir in barley or rice and return to a boil.
- Reduce heat, cover & simmer 30 minutes.
- Add veggies & simmer an additional 25-30 minutes.
- *You can substitue or add other veggies, etc. A word of caution for noodles, though. While they taste great, they absorb a lot of the liquid, so leftovers end up with somewhat bloated noodles and not much broth. It still tastes nice, but doesn't look as appealing :-).
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Reviews
-
This is great soup. I just used some chicken breast I had on hand that I needed to use up. This was total comfort food for me. Our weather has been so cool lately and I was in the mood for something warm and soothing. This definately did the trick. Delicious, easy and warmed me up from the inside out. Loved it! Thank's for sharing!
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