Grandma’s Chicken Soup

Chicken on the bone, whatever pieces you like (i use leg, thigh, and breast pieces) with the skin and fat removed

carrots – peeled and chopped into large chunks

celery – chopped in large chunks

onion – peeled and quartered

dill and salt

This was my grandma’s recipe, hence the lack of measurements 🙂 Amount of chicken will depend on size of soup.  I always make a huge pot and freeze whatever we don’t eat after 2-3 days.  But if you’re using a 12 quart pot, i’d get about 8 pieces of chicken so you have enough flavor.  Boil water.  I remove all the skin and as much fat as possible from the chicken and place in boiling water.  Turn down the flame and let that chicken boil for awhile and watch all that icky foam and fat float to the top and just keep skimming the top for 15-30 minutes until it’s all gone.  Toss in the veggies and partially cover the pot for 60-90 min depending on amount of chicken and veggies used. I usually test a carrot to make sure it’s soft enough to know when it’s done.  Add in dill and salt to taste and let boil another 15 minutes.  Then…yum!

You can also add in other veggies such as zucchini, squash, parsnip, mushrooms, bell pepper, and baby corn.  Include other beans and legumes to make it more a meal.

Comments

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