Best 2 Test Kitchens Favorite Chicken Soup Made With A Whole Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Craving a warm and comforting meal that nourishes your soul? Look no further than our Test Kitchen's Favorite Chicken Soup, a culinary masterpiece made with a whole chicken. This classic soup is not just any ordinary broth; it's a symphony of flavors that dances on your palate. Whether you're battling a cold, seeking comfort food, or simply desire a hearty and satisfying meal, this soup has you covered. With its medley of vegetables, fragrant herbs, and tender chicken, it's an elixir that promises to restore and rejuvenate. Discover the secrets behind this beloved recipe and embark on a culinary journey that will leave you craving more.

Here are our top 2 tried and tested recipes!

OLD FASHIONED CHICKEN SOUP FROM SCRATCH



Old Fashioned Chicken Soup from Scratch image

Provided by Michelle Dunster - dishesanddustbunnies.com

Number Of Ingredients 12

6 lb whole chicken (I used 2 small chickens about 3lbs each)
2 cups onions, chopped
4 cups celery, chopped (This is about 1 bunch of celery)
6 cloves of garlic, minced
4 cups of carrots, chopped into coins
2 bay leaves
1 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
1 1/2 tsp dried parsley flakes
Water, as needed
Additional salt and pepper, to taste

Steps:

  • Put your chicken into the stock pot and cover with water.
  • Add a little salt and bring to a boil. Once it comes to a good rolling boil for a few minutes, lower the heat to between LOW and MEDIUM. Put the lid on and let it cook for about 2 hours on the stove.
  • Open the pot and check to see how the chicken is doing. When the meat is more tender and JUST STARTS to come off the chicken it's time for the next step.
  • Using tongs or another kitchen tool (I like to use a large roast beef fork) remove the chicken from the pot and set on a cookie sheet or large plate. The only thing that should be left in the pot is the liquid.
  • While the chicken cools for a couple minutes so you can work with it easier, skim off some of the fat that's accumulated on the surface of the pot. You don't have to remove it all since it does give the soup a great flavor but if there's a lot you should try to remove some. The amount of fat you have on the top depends on the chicken itself - some are fattier than others.
  • Using a fork and knife, remove as much meat as possible from the chicken and drop it into the pot. Do not cut the meat into chunks - let the meat naturally come apart as it continues the cooking process.
  • Make sure that you add the leg bones to the pot along with the meat. The bones are extremely important in making the soup taste perfect.
  • Once all the meat is removed from the chicken you can discard the unused parts.
  • Now add the vegetables, garlic and herbs to the pot.
  • Add some water to the pot until the veggies, etc are covered.
  • Bring to a rolling boil once more for a couple minutes.
  • Lower the heat to about between LOW and MEDIUM, cover and let it cook for 2 more hours.
  • Stir the soup a couple times while it cooks.
  • At the end of cooking give the soup a taste and add a little more salt and pepper to taste.
  • Let it cook for a couple more minutes and remove the leg bones and bay leaves.
  • Once done - Enjoy!

TEST KITCHEN'S FAVORITE CHICKEN SOUP MADE WITH A WHOLE CHICKEN



Test Kitchen's Favorite Chicken Soup Made with a Whole Chicken image

Ask your butcher to cut a chicken into pieces and give you the backboneâ€"it makes for a richer broth.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 4h45m

Number Of Ingredients 12

1 whole chicken (4 1/2 pounds), cut into 8 pieces with the backbone, plus 8 extra wings (1 1/2 pounds)
4 large sprigs parsley
2 large sprigs thyme
1 bay leaf
1 tablespoon kosher salt, plus more for seasoning
1/2 teaspoon black peppercorns, plus freshly ground black pepper for seasoning
1 small onion, diced (1 cup)
2 carrots, peeled and cut into 1/4-inch rounds (1 cup)
1/2 stalk celery, cut crosswise into 1/4-inch slices (1/2 cup)
6 ounces cooked egg noodles
1 teaspoon chopped fresh dill
1 tablespoon fresh lemon juice

Steps:

  • Fill a large pot with 14 cups water, chicken pieces, backbone, wings, parsley, thyme, bay leaf, salt, and peppercorns. Bring to a boil. Skim foam, reduce heat, and gently simmer for 25 minutes. Remove chicken (except wings); continue simmering while you discard skin and remove meat from bones. Cover meat and refrigerate; return bones to pot and simmer 3 1/2 hours more.
  • Strain broth through a fine-mesh sieve and discard solids, including bones and wings. Skim fat and transfer broth to a clean pot. Add onions, carrots, and celery. Bring to a boil, reduce heat, and simmer until vegetables are very tender, 25 minutes.
  • Cut or tear reserved chicken into 3 cups of bite-size pieces. (You'll end up with an extra cup of meat; save it for a salad or a sandwich.) Add to broth, along with noodles, dill, and lemon juice. Heat through, about 2 minutes. Season with salt and pepper; serve.

Tips:

  • Choose the right chicken: A whole chicken is best for making chicken soup, as it provides more flavor and nutrients than just using chicken breasts or thighs. Look for a chicken that is fresh and free of any blemishes.
  • Roast the chicken before simmering: Roasting the chicken before simmering it adds a delicious depth of flavor to the soup. Be sure to roast the chicken until the skin is golden brown and crispy.
  • Use a variety of vegetables: Don't be afraid to experiment with different types of vegetables in your chicken soup. Some common choices include carrots, celery, onions, garlic, leeks, and potatoes. You can also add other vegetables that you like, such as broccoli, cauliflower, or green beans.
  • Season the soup well: Be sure to season the soup well with salt and pepper. You can also add other herbs and spices to taste, such as bay leaves, thyme, rosemary, or oregano.
  • Let the soup simmer for a long time: The longer you simmer the soup, the more flavorful it will be. Simmer the soup for at least 1 hour, or up to 2 hours if you have the time.
  • Serve the soup with your favorite toppings: There are many different ways to serve chicken soup. Some popular toppings include noodles, rice, croutons, and fresh herbs. You can also serve the soup with a side of bread or crackers.

Conclusion:

Chicken soup is a classic comfort food that is enjoyed by people all over the world. It is a delicious and nutritious meal that is perfect for a cold winter day or a sick day. With a few simple tips, you can make a delicious and flavorful chicken soup that your family and friends will love. So next time you're feeling under the weather, or just want a comforting meal, give this recipe a try.

Related Topics