Recipe Cheat Sheet

Chicken Soup

8 servings · prep 20 min · total 120 min

1 whole (4 lb) chickenbring to a boil, then simmer 1 1/2 hr, until chicken reaches 165°F and is very tenderlift out chicken, shred meat, discard skin and bones, return meatstir in, season to taste
10 cups cold water
1 large onion, chopped
4 medium carrots, peeled and cut in thick slices
4 stalks celery, cut in thick slices
1 Tbsp kosher salt
1/2 tsp black pepper
2 Tbsp fresh parsley or dill, chopped
Recipe Cheat Sheet
Card image

Chicken Soup, written out

Makes 8 servings. Prep 20 min, cook 1 hr 40 min, ready in 2 hr.

Ingredients

  • 1 whole (4 lb) chicken
  • 10 cups cold water
  • 1 large onion, chopped
  • 4 medium carrots, peeled and cut in thick slices
  • 4 stalks celery, cut in thick slices
  • 1 Tbsp kosher salt
  • 1/2 tsp black pepper
  • 2 Tbsp fresh parsley or dill, chopped

Directions

  1. Bring to a boil, then simmer 1 1/2 hr, until chicken reaches 165°F and is very tender: chicken, cold water, onion, carrots, celery, kosher salt, black pepper.
  2. Lift out chicken, shred meat, discard skin and bones, return meat: step 1.
  3. Stir in, season to taste: step 2, fresh parsley or dill.

More Soups

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