Does anyone have an amazing homemade chicken soup recipe?

If yes, can I have?

TIA!

Re: Does anyone have an amazing homemade chicken soup recipe?

Well, I think it's amazing, so I'll share it!
It's my Mother-in-law's recipe....
(not really exact measurements)

Whole Chicken
Carrots
Celery
Parsnips
Turnips
Onions
1. cut up all vegetables and place in large pot with the whole chicken
2. add garlic, salt, and pepper
3. cover with water and boil
4. let the pot boil for a while (until the chicken is coked)

To serve: take chicken out of pot and shred into bite sized pieces. Add chicken to a bowl with pastina and veggies and broth from the pot.

I also like to add a little grated cheese to the top.

Enjoy!

Re: Does anyone have an amazing homemade chicken soup recipe?

I just made mine this weekend and it was delicious! (First time I made it) I took different ideas from different people's recipes.

I got soup greens from the vegetable store - it comes with- an onion, carrots, celery, a parsnip, a turnip, dill & parsely. I take out the dill. Cut up the celery & carrots. Leave everything else whole.
put it in the pot with chicken- I used a whole one. One of those boxes of chicken broth. fill the rest of the pot with water. let it boil, once it boils, I turned it down a bit. let it cook for about an hour and a 1/2. Then, I took the chicken out, shredded it and put it back in. diced up poatoes and added those. I also cut up escarole and added that. That only needs to cook for a short while untiil the potatoes soften and the escarole wilts.
I cooked Ditalini pasta separately and left it on the side so we could add as much or as little as we wanted.
It was very filling and DELICIOUS!

Re: Does anyone have an amazing homemade chicken soup recipe?

let's see if I can dig mine up.

Re: Does anyone have an amazing homemade chicken soup recipe?

This sounds daunting but once you make it and get into your own mojo it will be fine. I give step by step instructions along with the reasoning so you can decide what you want to use or skip. Of course I recommend not skipping any of th steps.

I use kosher chickens because my mom always did. I found them to have a certain flavor other chickens didn't. They are soaked and salted first so it's a different flavor. If you choose to use other chicken you will probably want to add more salt along the way but taste it before you do it. I use 2 chickens but if you use one you will yield less soup. I like to make a ton so I can freeze it. Keep the rest of the ingredients the same though.

If you want to make noodles or matzo balls let me know and I'll help you with that as well.

Ingredients:

2 kosher chickens cut in 1/4s
one spanish onion
6 carrots cleaned,peeled and cut into 2 inch pieces
6 celery stalks-washed, don't cut
soup greens (package at the store) or, one turnip, one parsnip, one onion, dill, parsley. Soup greens usually have the onion or a scallion but I just use one big spanish onion and discard the small one they put in there. Depending on how much parsley and dill is in the package you may want to get some more.
kosher salt (coarse salt)
white pepper (important because who wants black things floating in their soup)
garlic powder

In a big pot (I use a 10 quart or bigger) put both chickens in and fill with water that just covers the chickens. I buy the chickens already cut up in eighths. I take the skin off as well. The skin just makes it fattier and greasy tasting. You may have to clean the chickens a bit to make sure there are no residual feathers or tags (empire puts a tag on one piece in each package)
Put on the stove on high and bring to a boil. Skim the residue that forms on top.

Peel and cut the onion in half and put it in along with the celery, carrots, turnip, and parsnip. You want to peel the parsnip like you would a carrot and cut the ends off the turnip and wash well before putting in the pot.

Season with salt and pepper and garlic powder. You can always adjust this later so don't go nuts. Sorry no measurement here. You have a load of soup there so you will probably want to adjust later. Light on garlic. It should be the least of the spices.

Let it boil on med high for about one hour. Taste for seasonings. Adjust if needed.

Take the parsley and dill and wrap it up in a bunch together with white thread. You can go around the bunch several times to make sure the bunch is tightly secured. You will want that later when you remove it.

Continue to boil for another 20 minutes.

Turn off the heat and let sit for about 30 minutes. It will be so hot that you want it to cool a little before separating out the soup from the vegetables.

Remove the celery, turnip, parsnip, parsely/dill bunch/onion and discard.

Then remove the carrots and set aside.

Then remove the chicken and set aside. It will be fall off the bone tender so get all the chickeny goodness out of the pot. I use a slotted spoon to get everything out.

Strain the soup into another pot or large bowl. It will be heavy so get some help to hold the strainer. Use a strainer not a collander..think fine holes.

So now you have soup, chicken and carrots.

You can shred the chicken and add it or add the chicken to each serving or don't add it at all. I add it when I serve it. I usually make matzo balls and fine noodles with it.

Add the carrots whenever you want as well. The carrots are so yummy from this.

This sounds daunting but it's very simple. It just has a bunch of steps.

Let me know if you have any questions at all..this recipe I make a few times a year and learned it from my grandmother, aunt and my mom. Now mom says mine is better than all of them. I think it's because I use 2 chickens.