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Chicken Soup from Scratch


Chicken soup is a great comfort food for any time of year

While it is much easier to open a can of soup and heat it, when there is time, chicken soup from scratch is a wonderful treat. It is not as simple by any means, so plan on taking a couple of days and enjoy the process along with the end result.

Chicken Soup Recipe
(4 servings)

First day:
-1 whole chicken
-4 quarts water
-1 large onion
-2 celery stalks
-1 carrot
-1 bay leaf
-1 teaspoon salt

Second day:
-2 tablespoons cooking oil
1 medium onion, chopped
1 cup milk
3 Tablespoons flour
Pepper to taste

Optional ingredients:
-2 cups broccoli, chopped
-2 cups rice or pasta, prepared

Day 1:
Combine First Day ingredients. Bring to a boil and immediately reduce to a simmer. Let cook for about two hours. Drain and transfer chicken to a platter to cool. Remove broth and let cool. When completely cooled, strain broth to retain liquid only. Debone chicken and wrap. Place both in refrigerator overnight.

Day 2:
Remove chicken and broth from refrigerator. Skim off fat from broth and discard.
Dice chicken (you probably will not need all of it - just save for a later use).
In a large pot, heat oil and saute onion. Add flour and pepper and then stir.
Add milk and 2 quarts of the stock (freeze the rest).
Add chicken and broccoli and cook until veggie is done.
Add pre-cooked pasta or rice and continue simmering until heated through.

 

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