Grandma's Timeless Chicken Soup
This Grandma's Timeless Chicken Soup is a cherished family recipe, beloved for generations. Steeped in memories, this hearty soup captures the essence of home-cooked nourishment that warms both the body and soul. Featuring tender chicken simmered to perfection with an array of fresh vegetables and aromatic herbs, it's the perfect antidote to a chilly day or a simple comfort meal. The beauty of this recipe lies in its adaptability – just trust your instincts on the seasonings and ingredient proportions, enhancing the flavors to suit your palate. Whether served straight from the pot or fancying it up with noodles or dumplings, this soup is sure to bring a heartwarming smile to your face.
8
Servings
225
Calories
12
Ingredients
Ingredients
Roasting chicken
1 (2-4 lb) (cut into pieces)
Celery
2 stalks (cut up)
Turnips
2 (halved or left whole if small)
Parsnips
2 (cut up)
Carrots
2 (cut up)
Fresh dill
1/2 bunch (to taste)
Fresh parsley
1/2 bunch (to taste)
Onions
2 (halved)
Garlic cloves
3-4 (to taste)
Water
to cover (n/a)
Salt
to taste (n/a)
Pepper
to taste (n/a)
Instructions
1
Begin by cutting the chicken into pieces (thighs, legs, breasts, etc.) and place them in a large stock pot.
2
Fill the pot with cold water until the chicken is completely submerged. Turn the heat to high as you prepare the rest of your ingredients.
3
Chop the celery, turnips (halved or whole if small), parsnips, and carrots into large pieces to prevent them from becoming mushy during the long cooking time.
4
If desired, tie the fresh dill and parsley together with kitchen twine to make them easier to remove later.
5
Add all the chopped vegetables and tied herbs into the pot with the chicken.
6
Fill with additional water if necessary, ensuring everything is well-covered.
7
Bring the pot to a boil, then reduce the heat to let it simmer.
8
Allow the soup to simmer for 2-4 hours, depending on how rich you want the flavors to be. You're looking for the chicken to be thoroughly cooked and tender.
9
If you prefer smaller pieces of the veggies in your soup, you can dice additional carrots, potatoes, or celery and add them to the pot about 30-40 minutes before the finishing time.
10
While the soup simmers, you may notice a layer of fat forming on top. If you want to enjoy the soup immediately, skim the fat off the surface as it cooks. Alternatively, for richer flavor, let the soup cool and refrigerate it overnight, allowing the fat to harden for easier removal.
11
Season the soup generously with salt and pepper to taste. Start with a teaspoon of salt, taste-test, and gradually add more, adjusting to your preferred level of flavor.
12
Once the chicken is cooked, carefully remove it from the pot. Discard the bones and skin, and either shred the meat back into the soup or serve it on the side for individual servings.
13
Consider preparing egg noodles, rice, or dumplings as delightful accompaniments to your soup.
14
Savor every delicious spoonful and enjoy the warmth it brings to your home.
Nutrition Information
7.5g
Fat
12.5g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What type of chicken is best for this recipe?
The recipe calls for one 2-4 lb roasting chicken cut into pieces.
How many servings does this recipe yield?
This chicken soup recipe makes 8 servings.
How long should the soup simmer?
The soup should simmer for 2 to 4 hours depending on the desired richness.
What are the calorie counts per serving?
Each serving contains approximately 225 calories.
How much fat is in a single serving?
There is 7.5g of fat per serving.
What is the carbohydrate content?
Each serving has 12.5g of carbohydrates.
How much protein is in the soup?
There is 15g of protein per serving.
What fresh herbs are recommended?
The recipe uses 1/2 bunch each of fresh dill and fresh parsley.
How should I handle the fresh herbs?
Tie the fresh dill and parsley together with kitchen twine to make them easier to remove later.
Why should I cut the vegetables into large pieces?
Large pieces prevent the vegetables from becoming mushy during the long cooking time.
Which vegetables are included in the recipe?
The soup includes celery, turnips, parsnips, carrots, onions, and garlic.
Can I add smaller vegetable pieces later?
Yes, you can add diced carrots, potatoes, or celery 30-40 minutes before finishing.
How do I remove fat from the soup surface?
You can skim the fat off as it cooks or refrigerate it overnight to let the fat harden for easy removal.
What should I do with the chicken once it is cooked?
Remove it from the pot, discard bones and skin, and shred the meat back into the soup or serve it on the side.
What are common side dishes for this soup?
Egg noodles, rice, or dumplings are delightful accompaniments.
How much salt should I add?
Start with a teaspoon of salt and gradually add more to your preferred level of flavor.
Should I use cold or hot water to start?
Fill the pot with cold water until the chicken is completely submerged.
How much water is needed?
Use enough water to cover the chicken and vegetables completely.
What heat setting should I use?
Start on high to bring to a boil, then reduce the heat to a simmer.
How are the onions prepared?
The recipe specifies using 2 onions, halved.
How many garlic cloves are needed?
The recipe calls for 3-4 garlic cloves.
How should I prepare the turnips?
Turnips should be halved or left whole if they are small.
What kind of pot is required?
A large stock pot is recommended.
Can I adjust the seasonings?
Yes, the recipe encourages you to trust your instincts and enhance flavors to suit your palate.
Is this a family recipe?
Yes, it is a cherished family recipe beloved for generations.
How are the parsnips prepared?
Parsnips should be cut into large pieces.
How are the carrots prepared?
Carrots should be cut into large pieces for the base broth.
What is the preparation for the celery?
The celery should be cut up into large pieces.
Is this soup good for cold weather?
Yes, it is described as the perfect antidote to a chilly day.
How do I know the chicken is done?
The chicken should be thoroughly cooked and tender after 2-4 hours of simmering.