Don’t let the lengthy instructions scare you – making a soup from scratch isn’t as difficult as you’d think. And the taste is so incredible, it’ll be well worth your time!
I seriously almost fainted the first time I tasted this. And my husband? He’s not that big a fan of chicken soups but he absolutely loved this one! This is the kind of comfort food you want to eat when you’re feeling a bit under the weather. I bet this would also work for a broken heart, or a bad hair day – haha!
Just give this recipe a try – you will not be sorry!
Ingredients
Broth
2 onions, unpeeled, halved
2 garlic cloves, peeled and smashed
2 medium carrots
1 large parsnip (optional)
1 celery rib
4 quarts water
4 lb chicken bones or a combination of fresh chicken wings, backs, necks or feet
1/2 tsp dried thyme
1/8 tsp red pepper flakes
1 Tbsp salt
1 Tbsp tomato paste
1 bay leaf
To Finish The Soup
3 bone-in skin-on chicken breast halves
2 large carrots, peeled and diced
1 large leek, trimmed and sliced
2 celery ribs, chopped
9 oz. thin egg noodles or soup noodles of your choice
2 Tbsp finely-chopped flat-leaf parsley
Instructions:
Broth:
Stovetop: Add all broth ingredients in a large stock pot. Bring to a boil over high heat. Once boiling, reduce to a simmer, skim any foam and cover with a lid. Simmer for 2 1/2 hours.
Slow cooker: Combine all ingredients in a large slow-cooker. Cook on LOW for 10 hours or HIGH for 5.
Strain the broth into a large pot and refrigerate until ready to use. If using immediately, bring to a simmer on the stove.
Cook the chicken:
Add whole chicken breasts to simmering broth. Simmer for 20 minutes, until cooked through, then strain broth (stovetop) or simply remove cooked chicken breasts(slow cooker) and set them aside. Taste and adjust seasoning if necessary.
Finish the soup:
Add diced veggies to simmering broth on stove and cook for a few minutes. Add noodles and cook according to package instructions. In the meantime, once chicken breasts are cool enough to handle, remove skin and bones and chop into small chunks. Return chicken to soup and simmer for 2 minutes. Finish with parsley and serve.
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Quick tip: Serve with crusty bread.
If you roast the bones and vegetables for the broth first you will have an even richer, deeper flavor.
I used can chicken broth instead of water. Also, put in a fresh tomato instead of tomato paste. Left the leek out and used only half the garlic.
I’m so glad you included a bay leaf in the ingredients. This was one thing my Mother used in all of her soups, and when she simmered the giblets in water, with a teaspoon of salt, 1/2 teaspoon poultry seasoning, and two 1/4″ slices of onion, in a small pot on the back of the stove, while the turkey/chicken was in the oven.
This was the beginning of her giblet gravy.
One of the things she stressed, was to make sure the bay leaf was removed before the turkey/chicken was on the table. All you’re really wanting, is the flavour of the bay leaf. The stem, if swallowed, can cause serious internal damage. This was one thing that was never taught in my Home Economics classes in school.