Mimi's Homemade Chicken Soup Recipe
By Deirdre Mansfield
Published: October 1, 2008
My Mom's chicken soup recipe will blow you away! You will want to tell everyone about this recipe, follow it exact and you'll be amazed!!
Prep time:
Cook time:
Total time:
Yield: 1 Large Pot (15 servings)
Serving size: 1 medium bowl
Calories per serving: 225
Fat per serving: 12g
8 MEDIUM CARROTS
1 LARGE ONION
1 BUNCH CELERY (ENTIRE BUNCH WITH LEAVES)
1 BUNCH PARSLEY
OTHER INGREDIENTS
A PINCH BLACK PEPPER - IDEAL IS FRESH GROUND
1 TBL SPOON CHICKEN BOULLION – RECOMMEND “BETTER THAN BOUILLON”*
PREPARATION
IN LARGE POT (8 QT STOCKPOT) ADD 6 QUARTS WATER
RINSE CHICKEN BREASTS AND ADD TO POT
BRING TO SLOW BOIL AND LET SIMMER UNTIL CHICKEN IS FULLY COOKED (ONE HALF HOUR)
WHILE CHICKEN IN POT IS COOKING, KEEP THE BROTH CLEAN BY PERIODICALLY SKIMMING ANY “BOILED UP” RESIDUE. I USUALLY REMOVE THIS BY USING A SMALL STAINLESS STEEL SIEVE SKIMMING ACROSS THE TOP OF THE BROTH.
ADD CELERY
B. CHOP BOTTOM OFF CELERY BUNCH AND WASH CELERY STALKS
C. CHOP CELERY STALKS INTO SMALL BITE SIZE PIECES AND ADD TO POT ON STOVE
ADD PARSLEY
B. CUT OFF PARSLEY STALKS SO THAT ONLY TOPS REMAIN
C. CHOP (OR CUT WITH SCISSORS) PARSLEY
D. ADD PARSLEY TO POT ON STOVE – SOME OF THIS CAN BE SAVED AND USED AS A GARNISH WHEN SERVING SOUP
WHEN CHICKEN IN POT IS THOROUGHLY COOKED, REMOVE FROM POT AND PLACE ON CUTTING BOARD UNTIL COOL.
B. CAREFULLY DISPOSE OF CHICKEN REMNANTS (SO PETS DON’T GET INTO THE BONES)
WHILE ALL INGREDIENTS ARE SLOWLY SIMMERING, ADD CHICKEN BOUILLON ONE TABLESPOON AT A TIME (I LIKE 3 TABLESPOONS), LETTING EACH TABLESPOON ADDED SIMMER FOR A FEW MINS
THEN TASTE TEST THE BROTH TO SEE IF MORE IS NEEDED. EACH TIME YOU ADD THE BOUILLON IT WILL MAKE THE SOUP SALTIER; SO, MORE IS NOT ALWAYS BETTER.
ONCE DESIRED TASTE (AFTER ADDING BOUILLON) IS REACHED YOUR SOUP IS READY!
ADDED INGREDIENTS AFTER COOKING
POTATOES – COOKED CUBED POTATOES CAN BE ADDED AFTER THE SOUP IS COOKED. KEEP POTATOES SEPARATE FROM BATCH OF SOUP POT AS THE STARCH IN THE POTATOES WILL “GEL” THE SOUP. ONLY ADD TO EACH INDIVIDUAL SERVING BOWL.
NOODLES – COOKED NOODLES OF ANY KIND CAN BE ADDED TO THE SOUP AFTER IT IS COOKED. KEEP NOODLES SEPARATE FROM BATCH OF SOUP AS THE STARCH IN THE NOODLES WILL “GEL” THE SOUP.
GARNISHES
• CROUTONS
• SHREDDED PARMESAN CHEESE
• SPRING ONION – CHOPPED
• FRESH PARSLEY
*ANY BOUILLON CAN BE USED ACCORDING TO THE DIRECTIONS PROVIDED BY THE MANUFACTURER
