Home-made Chicken Soup
Perfect Soup for any cold. Just like Gramma used to make (minus the home-made noodles)
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- 1 5 lb. Whole Chicken
- 4 Cups Chicken Stock
- Water to cover
- 2 Large Onions, cut into halves
- 3 Cloves Garlic, peeled and bruised whole (hit with flat edge of knife)
- 4 Carrots, whole with skins
- 4 Stalks of Celery cut in half
- Fresh Ground Black Pepper
- Sea Salt
2nd Set of Ingredients (Seperate)
- 1 Large Onion, chopped
- 2 Cloves Garlic, minced
- 4 Carrots, sliced
- 4 Stalks of Celery, sliced
- Combine all of the first set of ingredients in a large stock pot.
- Simmer, or low boil until chicken falls off of the bone (about 45 minutes to an hour).
- Remove chicken to cool.
- Meanwhile, strain broth and discard boiled veggies.
- Pour strained broth back into stock pot and add second set of ingredients.
- Simmer on low.
- When chicken has cooled enough to handle, pull meat off of bone.
- Check carefully for small bones.
- Discard skin and bones.
- Chop or shred chicken into bite size pieces.
- Put chicken back in soup pot and heat.
- Serve Hot!
- If you save ends of veggies like carrots, broccoli, etc...you can use them for making stock for any soup. Just clean them thoroughly and throw them in the freezer. You can grab what you need as needed.
- If you are used to have noodles and can't do without, try using grated cauliflower as rice instead. Just lightly steam it, grate it, and add it into each individual bowl. Note: Do not put in pot of soup. It will not store or freeze well.
- Freeze leftovers for a sick day!
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