Chicken Soup
This is a hearty soup that makes a ton, freezes well, and will help you through any season and even a cold!
Chicken Soup with Carrots in brown rustic looking bowl
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Course: Dinner, Lunch, Soup
Cuisine: American
Keyword: Chicken, Comfort Food, Soup
Servings: 12 servings
Calories: 161kcal
Author: Chef Bill Collins

Ingredients

  • 4 cups chicken stock
  • 4 cups water
  • 10 chicken thighs (or 2-3 chicken breasts bone-in and skinless)
  • 4 carrots (peeled and diced)
  • 4 stalks celery (diced)
  • 3 onions (peeled and diced)
  • 1 cup frozen peas (optional)
  • salt (to taste)
  • black pepper (to taste)

Instructions

  • 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.
  • 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 the vegetables are cooked to your liking.
  • While the vegetables are cooking, cut or shred the chicken.
  • When the vegetables are 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.

Notes

If you can, cool the soup overnight in the fridge, and skim any fat off the top the next day.
Nutrition Facts
Chicken Soup
Amount per Serving
Calories
161
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
83
mg
28
%
Sodium
 
220
mg
10
%
Potassium
 
462
mg
13
%
Carbohydrates
 
9
g
3
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
20
g
40
%
Vitamin A
 
3573
IU
71
%
Vitamin C
 
9
mg
11
%
Calcium
 
34
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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