I love soup and could eat it every day for every meal! It is so versatile, and the flavour combinations and ingredients are endless! The amazing thing about soup is that, in general, they are low-calorie and packed with nutritious goodness. They can be a lunch, a dinner, a snack, and can be super filling! The chicken soup that I’m sharing with you here is a classic recipe, and good to use for chicken noodle soup, holidays (including upcoming Passover), matzah ball soup, and serves as a great chicken stock base for other soup recipes. Enjoy!
- 4 chicken quarters – drumstick and thigh
- Chicken bones (if you can find at your local store) this will make a richer broth
- 4-6 carrots, peeled and sliced
- 4 parsnips, peeled and sliced
- 2 celery stalks
- 1 leek, trim top and bottom, slice lengthwise 1/2 way (do not cut full way through)
- Flat leaf parsley
- Salt and Pepper to taste
- Place chicken and chicken bones in a large stock pot and cover with water, approx 16 – 18 cups
- Boil on medium heat, for about 15 mins.
- Skim the foam and particles that rise to the surface of the water. Repeat until it has all been removed as best as you can.
- Reduce heat to a low simmer and add in the remaining ingredients (except salt and pepper).
- Cook for 2 hours.
- Add in a small bunch of flat leaf parsley 30 min before cooking is done.
- And salt and pepper to desired taste.
- Allow broth to cool, and put through a mesh strainer into another pot.
- Reserve carrots and shred chicken off the bone.
- Serve with shredded chicken, carrots, noodles, matzah balls, dumplings, etc.
- Also freezes great for on hand chicken stock for cooking needs or as a base for other soups!