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Renee 's Family Recipe for
Homemade Chicken Soup           Print

Here's my family’s recipe for our favorite comforting chicken soup, guaranteed to make you feel warm and happy. The special ingredients are the addition of a few cloves and fresh ginger which adds richness and complexity.

One very large, deep soup pot, heavy enough so it can
simmer without burning.

2-3 large onions, coarsely chopped
3   large garlic cloves, peeled and mashed or chopped
5-6 large carrots, peeled and cut into 1/2 inch rounds
optional: two parsnips, peeled and cut 1/2 inch rounds
1/2 small bunch of celery, strings removed, cut into 1 inch slices
      or use 1 large celeriac root, peeled and cut in 1 inch slices
3-5 lb. fresh whole chicken, rinsed thoroughly, including giblets
     (except liver) or use 2 large whole chicken breasts
4-6  15oz. cans (depends on the size of your pot) good-quality
       chicken  broth. You can use bouillon cubes and water ,
       but that is definitely a 2nd choice.
1 large bay leaf
2 whole cloves or 1/4 teaspoon ground cloves
2 inch piece of fresh ginger, peeled and chopped finely
    or use 1˝ teaspoons dried ground ginger
2 tsp. dried thyme or 2 T fresh chopped thyme
Salt to taste - it will definitely need salt, as broth salt levels vary widely
Lots of freshly ground pepper to taste but do not omit - I use at least 2 tsp.

To add after chicken soup is made:
3 cups of cooked rice or Orzo (rice-shaped pasta)
1 cup freshly chopped Flat Leaf Italian parsley

Put the chicken and all the cut up vegetables into the pot.  Add enough chicken broth to cover the chicken by several inches. Add all the herbs and spices. Bring to a boil, then turn down to a very slow simmer. Cover and cook until the chicken is falling off the bones -- about 1 to 1˝ hours. Cool slightly, take out chicken. Remove the excess fat from the top of the soup. When chicken is cool enough to handle, separate meat from the bones. Chop chicken meat into bite-size pieces and add back to soup. Adjust salt to taste and add more freshly ground pepper as desired. Add cooked rice or Orzo and freshly chopped parsley.
Serve very hot.

I freeze extra soup in individual portions for later use - it makes a great lunch!

Find more great garden-inspired recipes in Renee's Cookbooks:

Recipes from a Kitchen Garden
More Recipes from a Kitchen Garden

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