Chicken Soup Recipe

This is a classic chicken soup recipe. I like to make more than enough for one meal since it reheats nicely and can be the base for chicken and dumplings.
Recipe: Chicken Soup

Summary: This is a classic chicken soup recipe. I like to make more than enough for one meal since it reheats nicely and can be the base for chicken and dumplings.

Ingredients

  • 8 cups chicken stock
  • 3 carrots diced
  • 3 celery stalks diced
  • 3 parsnips diced
  • 3 medium onions diced
  • 2 medium red or yukon gold potatoes, peeled if you like, and diced
  • (optional – 3 leeks, white part only sliced)
  • 2 cloves garlic minced or pressed
  • 1/4 t black pepper, freshly ground
  • 1/4 t mace
  • 2 t poultry seasoning
  • 1 1/2 lbs skinless boneless chicken, cut into bite sized pieces
  • (optional – 1/2 cups frozen peas)
  • (optional – 1/2 cup frozen corn)

Instructions

  1. Add all ingredients except for chicken to a stock pot
  2. Simmer for 25 minutes
  3. Add chicken pieces simmer for 15 minutes
  4. (optional – add peas and/or corn and stir for 2 more minutes)

Variations

Substitute 2 oz of egg noodles can be substituted for the potatoes if you like. I stick with potatoes if I am going to use this for chicken and dumplings.

A good recipe for poultry seasoning is 1/4 t ground sage, 1/4 t ground thyme, 1/4 t ground marjoram, 1/4 t ground rosemary

Preparation time: 15 min

Cooking time: 40 min

Number of servings (yield): 4

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