A good chicken soup recipe is often a hand me down that's jotted down on a little scrap of paper. Soon enough, you learn it by heart. Often, you'll make your own tweaks and changes to suit your family. My classic chicken soup recipe started from my Mom, got inspiration from my sister, then became my own thing. It doesn't matter where you get your recipe, or exactly how you make it. What matters, is that it tastes like home.
What goes into my classic chicken soup:
Let's start of with my selection of vegetables and seasonings. It's pretty standard:
- Carrots
- Parsnips
- Turnips
- Celery
- Onion - I like to leave the second layer of peel on the onion, for a more golden color.
- Fresh parsley or dill - totally optional. I only add when I already have some on hand.
- Kosher salt- My go-to salt for everything.
The chicken:
There are all sorts of chicken parts that you can use, but my favorite is the chicken leg. It doesn't give off a lot of scum and has a nice amount of meat on it for those who like shredded chicken in their soup.
BONUS: I'll often add a turkey neck along with the chicken. It adds another depth of flavor and helps the soup get even more golden.
The method for my classic chicken soup:
- Peel and cut up all the vegetables into your desired shape and size.
- Put the chicken legs (and turkey necks if using) in a mesh bag and tie it up. Put the parsley in a mesh bag and tie that as well. Place the chicken bag in a 10 quart pot.
- Fill the pot up with water, until its covering most of the chicken.
- Bring the chicken legs to a boil, and skim any scum that comes to the top.
- Add the vegetables and parsley. Bring to a boil again.
- Cover and place the pot on a low flame. Cook for about 12 hours.
- Season with additional salt to taste.
Variations:
I prefer that the soup cooks for a long time to develop a rich flavor and a deep golden color. However, it's not entirely necessary. You can definitely cook yours for less time, if leaving it for longer is not an option.
You can use other vegetables like zucchini and other parts of the chicken like necks or bones.
Storing:
Fridge: Chicken soup lasts for 3-5 days in the fridge.
Freezer: Properly stored chicken soup will last for 4-6 months in the freezer.
My Classic Chicken Soup
Ingredients
Method
- Peel and cut up all the vegetables into your desired shape and size.
- Put the chicken legs (and turkey necks if using) in a mesh bag and tie it up. Put the parsley in a mesh bag and tie that as well. Place the chicken bag in a 10 quart pot.
- Fill the pot up with water, until its covering most of the chicken.
- Bring the chicken legs to a boil, and skim any scum that comes to the top.
- Add the vegetables and parsley. Bring to a boil again.
- Cover and place the pot on a low flame. Cook for about 12 hours.
- Season with additional salt to taste.
- Store in the fridge for 3-5 days or in the freezer for 4-6 months. (The vegetables will get very soft when they are frozen.)
[…] My Classic Chicken Soup […]