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Chicken soup 101

Byamazingfoodstv


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This is not a recipe. Here’s some general guidance for making a chicken soup:

Buy a whole chicken and a roughly equal quantity of vegetables (by raw weight). Any vegetables are fine but definitely get some form of onion in there. Dry noddles or any other dry grains are nice, but you won’t need much because of how much they expand during cooking. Get whatever spices you want, but turmeric makes chicken soup look especially pretty. Maybe buy fresh herbs for garnish, and/or a little lemon to squeeze in.

Put your chicken in a big pot, along with any giblets that came with it. If you have any old aromatic vegetables (onions, carrots, celery, etc) hanging around that aren’t super good anymore, you could throw those in but I wouldn’t waste good fresh veggies on this step. Cover with water, bring to a boil, reduce to a simmer and cook until the chicken is fall-apart tender, 1-2 hours.

While you’re waiting, cut up all your vegetables. Remember they’ll shrink when cooking, so cut the chunks a little larger than how you want them.

Pull the chicken out and let it cool. Fish or strain out any remaining inedible solids. Dump in the vegetables along with a couple pinches of salt (be conservative — you can add more to taste later) and simmer until they’re soft, 30-60 minutes. If you need to add more water to keep everything submerged, that’s fine, but keep in mind the veg will release a lot of water as it cooks. You can always add more later.

If you’re using dry noodles or rice or some such, throw that in when you’re about 30 minutes from the end. Put in less than you think you’ll want — it’ll expand 2-3x as it cooks.

While you’re waiting, pick all the meat off of the chicken — using your fingers will allow you to feel for any bones, cartilage or slimy bits you don’t want to eat. (If you want, you can brown all these scraps in the oven and then simmer them for a second stock you can use later.) Roughly chop through your pile of picked meat so that you won’t have any super-long strings of shredded chicken in the final soup. Put the meat back into the soup before you taste for seasoning.

Taste for seasoning. Add salt and any spices you like to taste. You could also stir in some fresh herbs and maybe a little lemon juice (or vinegar) to taste, or you could let people do that in their individual bowls.

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35 Comments

  6. honestly this is way more basic than I would have expected from you. Adding some bay leaves, thyme and oregano boosts the flavor 10x and is super easy to add, you'd just be dumping a few spices into the broth. If this is chicken soup 101 then I'd love to see your chicken soup 201 or 301

  11. Fighting some kind of virus and was craving soup. Just made it with 2lbs of chicken bones and breast meat (saved the legs, thighs for something else). It is mighty good soup. Thanks for the recipe.

  20. Hey Adam nice recipe / video, I have done the same but I like your concise methods better than the recipe I learned it from. Did I miss it, did you say whether the tap water vs. filtered water was noticeable in the end product? I've watched twice, but had to pause a couple times, did I miss it? Just curious, I think it would probably not be noticeable, unless your tap water has an ungodly amount of chlorine or something.

  27. Is there a particular reason you didn’t brown anything?

    I’ll brown my chicken and my vegetables to get some of the tasty roasting aromas in my soup. (Therefore my soup isn’t as yellowish and more on the brown side)

  31. I personally like to have my chicken soups with steamed rice instead of noodles. It’s a great way to get through leftover rice and even if I’m making it fresh, the rice is less fussy as long as you store them separately if/when you get leftovers

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