Old Fashioned Homemade Chicken Soup
This classic recipe will cure any cold or flu bug that dares rear its ugly head.
Equipment
- large stock pot
Ingredients
- 1 Rotisserie chicken carcass
- 4 stalks celery, sliced
- 6 medium carrots, peeled and sliced
- 3 medium parsnips, peeled and sliced
- 2 bay leaves
- 1 yellow onion, roughly chopped
- 3 cloves garlic, smashed
- water
- 1 tbsp chicken bouillon
- salt & pepper, to taste
- 8 oz vermicelli, optional
- 1-2 tsp freshly squeezed lemon juice
Instructions
- Remove skin and chicken meat from the rotisserie chicken. Reserve meat for later.
- Place chicken ccarcass; skin and bones in a large stockpot. Add the chopped onion, celery leaves, carrot peels, parsnip peels, and garlic cloves to the stockpot. Add enough water to cover all the ingredients.
- Bring to a boil and simmer on low, covered for 90 minutes.
- Strain off broth; removing chicken bones, skin, and all the vegetable peels from the broth and discard them. Use a spoon to skim off any excess fat from the broth. Return broth to the stock pot.
- Add bay leaves, sliced celery, carrots and parsnips to the strained chicken stock. Bring to a boil over high heat. Reduce heat and simmer until carrots and parsnips are tender, about 15-20 minutes.
- Add the reserved shredded rotisserie chicken and chicken bouillon to the pot and stir to combine. Cover and simmer on low until chicken is heated through.
- Fish out bay leaves and discard. Season with salt and pepper to taste.
- Add vermicelli to the pot and simmer until noodles are soft, about 4-5 minutes.
- Remove from heat and add a squeeze of fresh lemon juice.
- Serve soup hot.