The day after making roast chicken, I always make chicken soup. This comforting chicken soup is hearty, flavorful, and perfect for chilly days or when you’re feeling under the weather. It’s a simple recipe that can be customized with your favorite vegetables and seasonings.
Ingredients
- 1 whole roast chicken (find my recipe for roast chicken HERE)
- 8 cups water
- 1 medium onion, diced
- 4-5 cloves garlic, minced
- 2-3 carrots, chopped
- 2-3 celery stalks, sliced
- 3-4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 2 cups egg noodles or rice (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Remove all the meat off a roast chicken and set aside. (You can use leftovers from a roast chicken dinner, as long as you can glean at least 1-2 cups of meat from the chicken.)
- Place the bones and the drippings from the bottom of the baking dish in a large pot with a lid. (I prefer to use a heavy dutch oven pot for this.) Cover in water.
- Simmer for at least 2 hours, up to 24 hours. The longer, the better but be sure to keep adding water if necessary to keep the bones covered.
- Strain the liquid into another pot and discard the bones
- Add the onion, garlic, carrots, celery stalks, garlic, thyme, bay leaf, salt, and pepper
- Simmer with a lid on 20-30 minutes until carrots are tender
- Add shredded chicken
- Add Noodles or Rice (Optional): If you’re adding egg noodles or rice, bring the soup back to a gentle boil and add them. Cook according to package instructions until tender, about 5-7 minutes for noodles or 15-20 minutes for rice.
- Season and Serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Garnish with fresh chopped parsley before serving.
Aprile's Kitchen 