Homemade Chicken Soup
Homemade Chicken Soup is a classic, comfort food that warms your soul, especially on those cold winter days! Surprisingly easy to make and delicious!
Equipment
- Large stockpot
- Small stockpot
- Strainer
Ingredients
- 2-3 lbs bone in chicken breasts
- 2-3 tbsp Better Than Bouillon
- 12 baby carrots or 4-5 large carrots, cut in thirds
- 4-5 celery stalks cut in thirds, with leaves
- 1 medium onion
- salt and pepper to taste
Instructions
- Add the bone in chicken breasts to a large stockpot. Fill the pot about 2/3 full of water, making sure the chicken is covered. Approximately 16-20 cups.
- Bring to a boil over medium-high heat. Reduce to a slow boil and cook for about 20 minutes. Skim off any foam or fat with a ladle.
- Prepare celery, carrots and onion.
- Once foam is removed, add Better Than Bouillon (1 tbsp, you can always add later on) carrots, celery, onion and a little pepper.
- Continue cook at a slow boil for an additional 30-40 minutes or until the chicken is fall of the bone and there is no red on or around the bones.
- After chicken has been cooking for about 40 minutes, test the broth. If it is bland add another 1-2 tbsp of Better Than Bouillon. Recheck after a few minutes. If needed add a little salt, pepper and/or bouillon to taste.
- Once chicken is cooked, remove with a slotted spoon and set aside to cool.
- Remove pan from heat and set aside.
- In a medium sized sauce pan, cook desired pasta according to package instructions. Once pasta is cooked, drain and rinse with cold water (this stops the cooking).
- While the pasta is cooking, strain the broth into a large bowl. (To remove any bones that may have fallen off during the cooking process).
- Remove the carrots, celery and onion. Cut carrots and celery into cubes. (I don't like celery chunks so I mash the celery and add it to the broth).
- Once chicken is cooled, cut into bite-size pieces and add as much as desired to the broth.
- Add cooked pasta, carrots and celery to the broth.
- Serve soup hot.
- Enjoy!
- To freeze, store in airtight containers for up to 3 months.
