Make Soup from a Whole Chicken
It's not too much harder making chicken soup from a whole chicken than it is from already pre-cut chicken portions. I just cut the whole chicken where it naturally feels right, and plop them into the warmed stock with some veggies and pasta. What a great way to amp up your gut health and boost your immune system with whole nutritious foods if you aren't feeling well.
Servings: 12
Cost: $25
Equipment
- Food Processor or sharp knives for chopping
- Large pot
- Measuring spoons/cups
Ingredients
- 2 tbsp Olive oil
- 2 Onions diced
- 5 Celery stalks
- 6 Carrots
- 6 Garlic cloves
- 12 cups Broth
- 3 Bay leaves
- 2 lbs Chicken bone in
- 1½ tsp Salt
- ½ tsp Pepper
- 10 oz Noodles
Instructions
- Prepare vegetables: dice onions, slice carrots and celery, chop garlic fine. If you have a food processor, that would make this step very quick
- Heat the oil in a large pot and add the onions, celery and carrots to cook for 5 minutes or until soft, stir occasionally
- Stir in the garlic and cook for another minute
- Add the broth and bay leaves, increase the heat to bring the liquid to a simmer
- Prepare the chicken by cutting the thighs and breasts from the carcass
- Add the chicken breasts, salt and pepper
- Cook for 25-30 minutes with the lid on
- Then remove the chicken portions and shred or chop them fine
- Review the pasta package to determine the cooking time needed for your pasta
- Add the pasta and the cook with the lid on
- Once the pasta is near ready, return the shredded/diced chicken to the pot for 2 more minutes
- Taste and add salt/pepper as desired