Chicken Soup
By alexscharft
1 Picture
Ingredients
- 2 Medium Yellow Onions
- 4 Carrots
- 4 Celery Stalks
- 3 or 4 Sprigs of Thyme
- 1 Rosemary Stalk
- Lots of Garlic
- 3 - 48oz Containers of chicken stock
- Cooked Whole Chicken
- 1 Heaping Tablespoon Chicken Base
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
First make a mirepoix. Mirepoix is two parts diced onions, one part diced carrots, one part diced celery. I used two medium yellow onions, four carrots and four celery stalks.
Step 2
Gently saute your mirepoix in your largest dutch oven or soup pot. Cook over medium-low heat until they are softened by not mushy.
Step 3
When the mirepoix is softened, add the leaves from three or four sprigs of thyme, the chopped leaves of one rosemary stalk and lots and lots of garlic.
Step 4
Add three 48 ounces boxes of low sodium chicken stock to your pot and raise the heat to medium high.
Step 5
You can either roast a chicken on your own or buy rotisserie chicken at the market. If you go the rotisserie route, be sure to get an unflavored chicken, i.e. not bar-b-que or lemon flavored.
Step 6
Shred the the entire chicken with your hands, discarding the skin this will seem like a lot of chicken but that’s kind of the idea. I like my chicken soup packed. Add the chicken to your soup pot.
Step 7
Stir a heaping tablespoon of chicken base to your soup pot.
Step 8
Let your soup simmer until thoroughly heated, 20 minutes or so.
If adding rice or noodles, cook the amount you are going to eat first then add to soup.
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