Even though it’s still hot and muggy in Maryland, fall is definitely in the air and I am starting to really crave soup.
I bought some canned soups to stock up on when times were tough, but we ate them so fast that I decided it was time to make some homemade soup.
This soup hit the spot.
It’s my interpretation of the recipe that my Mama always makes.
- 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
- 2 carrots, cut in large chunks
- 3 celery stalks, cut in large chunks
- 2 large white onions, quartered
- 1 head of garlic, halved
- 1/4 bunch fresh thyme
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 cup of water
- 1 can of chicken broth (optional)
- cooked pasta of choice
1. Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts). Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done.
2. Carefully remove the chicken from the pot. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container. Place some of the meat into the soup, and save the rest for chicken salad for lunch. 🙂
3. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. I usually place the carrots back in.
4. The broth is very strong and flavorful, so add 1-2 cups of water to dilute it (to taste). I also usually add about a cup (or can) of chicken broth to mix flavors and add more to the soup because it is only about 1/2 a pot after draining. Then, salt and pepper to taste.
5. Cook pasta of your choice. Go Cuse!
This is literally the only homemade soup in my repertoire. I need to expand and try maybe a tomato soup or cream of broccoli…
Anyone have any favorite homemade soup recipes?