The best ever Chicken Soup
This is a simple, delicious, and nutritious soup. You can add rice or noodles at the end. It is really up to you.
Servings Prep Time
9Quarts 10 minutes
Cook Time
3hours
Servings Prep Time
9Quarts 10 minutes
Cook Time
3hours
Ingredients
Instructions
  1. Clean the onion by taking off the outside skin but leave whole. Tie the parsley and the dill with butcher twine or white thread. Scrape the outer parts of the celery and root parsley (or parsnips).
  2. Wash the chicken parts.
  3. Add chicken, celery, carrots, root parsley (or parsnips) to the pot. Add salt and pepper. I use a 14 quart pot but the recipe can be cut down. Fill with water almost to the top of the pot (leave about 6 inches from the top). Put on the stove and bring it up to a boil.
  4. Once it starts boiling, there will be some foam at the top of the pot. Take a spoon and remove the most of the foam. Then add the parsley and dill. Lower the heat to a simmer and let the soup cook for at least 2 to 3 hours.
  5. Let it cool and then strain into bowls.
  6. If you want to use the chicken that is in the soup, take the skin off of the chicken and get rid of the bones. Throw out the onion, parsley, and dill. I make either rice or noodles and then put some of the chicken, carrots, and rice (or noodles) into a quart baggie and freeze them. I also put only soup into some of the baggies to be used as broth for other things. It should make about 8 quarts.