There's nothing like a bowl of good chicken soup to hit the spot when you need it. This one's a keeper, cooking chicken from scratch is the key to a savory broth that can warm up even the coldest winter day.
2 1/2 pounds chicken pieces, skin removed
3 stalks celery with leaves, cut up
2 carrots, cut up
1 large onion, cut up
2 sprigs parsley
1 teaspoon salt
1/2 teaspoon dried thyme, sage or basil, crushed
1/4 teaspoon black pepper
2 bay leaves
4 cups cold water
1 cube chicken bouillon
Place the chicken, celery, carrots, and onion in the crock pot. Sprinkle with the parsley, salt, thyme, black pepper, and bay leaves.
In a bowl or large measuring cup, stir together the cold water and bouillon cube until the bouillon cube dissolves. Pour in the crock pot.
Cover the crock pot and cook on low heat for 4 hours or until the chicken is very tender and cooked.
Remove the chicken from the crock pot and let cool until it is cool enough to handle.
Remove the bones from the chicken and cut the chicken into bite-sized pieces. Return the chicken meat to the crock pot.
Cover the crock pot and let the chicken soup cook for another 30 minutes then serve hot.
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reviews & comments
August 13, 2014
Add additional herbs at the end when you add the chicken back in. And don't forget to remove the bay leaves! Works best with real meaty chicken pieces. I also like to add in chicken "scrap" pieces that I save in the freezer like necks and wing tips. Put them in a cheesecloth so you just get the flavor from them and don't have to deal with them falling apart.