Traditional (mostly) Chicken Soup

4 cups chicken stock or broth

4 cups water

8-10 (approx) bone-in (skin-off) chicken thighs or 2-3 bone-in (skin-off) chicken breast halves

4 carrots, peeled and diced small

5 stalks celery, diced small

3 onions, peeled and diced

6 oz (approx) frozen peas (optional)

salt and pepper to taste

 

  1. In a large soup pot, add the chicken and cold water and cold (or room temp) stock.  Bring to a boil, and simmer until the chicken is cooked through, approximately 25-35 minutes.  When the chicken is cooked, removed from pan, and cool to room temperature. While it’s cooking, with a spoon, skim the brown-ish foam from the surface of the liquid.
  2. While the chicken is cooking, peel and cut the vegetables (except the peas).  Add them to the pot when the chicken is removed.  Simmer for 15-20 minutes, or until cooked to your liking.
  3. While the veg is cooking, cut or shred the chicken.
  4. When the veg is cooked, put the chicken back in the pan, with the peas, and bring back to a simmer.  Adjust the flavor with salt and pepper to taste.

 

Makes 6-8 servings.

 

If you can, cool the soup overnight in the fridge, and skim any fat off the top the next day.

Wicked Fast Chicken Soup

1-2 tablespoons canola oil

1 cup cooked chicken, cubed or shredded (approximately equivalent to one chicken breast half)

2 carrots, peeled and chopped

1 celery stalks, chopped

1 onions, peeled and chopped

1 quart chicken stock (organic and low sodium, if possible)

1 cup peas (if using frozen, try to thaw first)

salt and pepper to taste

 

  1. In a large saucepan (or a stock pot), over a medium heat, add the oil, and then the vegetables.  Sauté until the vegetables are cooked through (especially the carrots), 10-15 minutes.
  2. When the vegetables are cooked to your liking, add the stock, and bring to a boil.  Add the chicken and peas, and reduce the heat to a simmer.
  3. Season to taste with salt and pepper.

 

Makes 4 servings

 

NOTES:

  • The smaller you chop the carrots, celery, and onions, the faster they’ll cook.
  • Keep a cup of water by the stove to add, a couple of tablespoons at a time, as needed to keep the vegetables from sticking or burning
  • To speed the cooking of the vegetables, put a lid on the pan.  But make sure you check it frequently to prevent the vegetables from burning.

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