Homemade Chicken Soup
This is one of those great throw-it-together recipes that turn out delicious with very little effort. I like to make this dish on the weekend, and enjoy the soup throughout the week, especially on cold winter days!
- 1 (approx. 3 lbs.) whole chicken
- carrots, halved length-wise
- 4 stalks celery, halved length-wise
- 1 large onion, halved
- water to cover
- salt and pepper to taste
- 1 teaspoon chicken bouillon granules (optional)
Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).
Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together. We like to add egg noodles as well–cook for an additional 15 minutes until pasta is tender. Serve!
Note: When I make this, I also throw in an extra pound of chicken or so (thighs work well) which I’ll use to make Chicken Enchiladas later in the week.