Old fashioned chicken soup
Updated: Feb 4
- 1 whole chicken (anywhere from 3-5 lbs in size)
- 1 bunch of carrots
- 1 bunch of celery
- 1 med/large onion
- 1/2 head of green cabbage
- Salt, pepper, onion powder, garlic powder, paprika and 2 bay leaves
Night before prep:
The night before you choose to make your soup add the whole chicken in a large crock pot (or pot stove top- I do recommend a crock pot if possible). Fill the pot up with water to the top and add 1 tablespoon of salt (sea salt of some sort is best). Set temperature to low and let simmer overnight, about 12 hours or so.
The next morning carefully remove the chicken from the pot trying your best to keep it in tact to avoid loose bones falling into the broth. Make sure to sift through the broth in case any bones came off during the simmer. While chicken is cooling in an empty bowl for handling chop carrots, onion, celery and cabbage to desired size and add to the crockpot of liquid. Add 1/2 teaspoon each of paprika, garlic powder and onion powder along with 2 bay leaves. Stir to mix together. Next remove all of the meat from the chicken and add to the soup and give another stir to combine. Let this simmer the rest of the day or at least another 4-6 hours to allow veggies to soften and flavors to mesh. Make sure to stir here and there and carefully taste the broth to add more salt or seasoning as you desire.
This recipe will make about 6-8 portions. To condense cooking time you can replace the first overnight step with a store bought chicken broth and just use a cooked rotisserie chicken but I HIGHLY recommend this extra step (and the recipe as is) because it gives your soup that traditional homemade taste that is truly delightful. Feel free to add noodles, rice or even a dollop of mashed potatoes to your bowl. Or enjoy as is with a slice of fresh sourdough on the side (my favorite!) For my pepper lovers, don't forget a sprinkle of pepper on top before you indulge.
The healthy oil respecter