Cooked - Chicken Soup Secret Recipe

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Home Pricing Community My Recipes

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Chicken Soup Secret Recipe

6.0

1 ½ Tablespoons per quart water Better Than Bouillon Chicken Base

3 Pounds Boneless, skinless chicken thighs, cut into ½” x ½” chunks

4 Stalks Celery, cut bite-sized, including leafy tops

2 Small Yellow onions, peeled, cut bite-sized

4 Medium Whole carrots, peeled and sliced into approximately ¼” disks

8 Cloves Garlic, smashed, peeled and roughly chopped

4 Medium Parsnips, peeled & cut into bite-size chunks

½ Bunch Parsley, stems removed, chopped medium-fine

2 Bay Leaves

Fresh Ground Pepper & Salt to taste

Optional: Fine Egg Noodles, cooked to directions on bag

Mix 6 Tablespoons of chicken base with 4 quarts of hot water and add to pot.
Add everything else except the chicken to the pot.
Slowly bring to a gentle simmer and cook for 30-45 minutes, until the veggies are almost soft.
Important: Taste it. If it doesn’t taste 'chicken-y' enough, add more chicken base. If it’s not salty enough, add salt.
Add the chicken and cook until the internal temperature of the chicken is about 190°F on an instant-read thermometer.
Add pepper to taste. It takes quite a bit of pepper. Could easily be 2 tsp or more.
Optional, but worth the time: Chill overnight and remove fat from surface of soup.
Serve with Matzo Balls, noodles or dumplings. When reheating, use medium low heat and do not boil.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 1h

Created 83 weeks ago

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