My mom always told me that it was good to have chicken soup in the freezer. You never know when you will need it. It is the first thing I want when I don’t feel well. My mom has sent me the recipe through text occasionally since we are apart. I have been making this more and more lately and now I am using it as a staple at home for other soups.
You can easily buy the chicken stock at any grocery. But there is nothing like homemade.
To make the soup, I use this Le Creuset, Stock Pan. My sister, mom, and I all have the same one in red.
If you have the chance to make this and freeze it, you will thank me later.
4-5 lbs chicken. I go lighter with chicken breasts but you need the bones for the flavor of the broth. I get a mixture and let the butcher decide. I do at least 2-3 pounds of chicken breasts which I use later. I pitch the dark meat.
4 garlic cloves
one onion chopped
4 celery stocks chopped
4 carrots chopped
I parsnip cut into 4 pieces ( I pitch this and just use it for flavor)
chopped parsley and chopped dill about a handful
salt and pepper to taste
I fill the pot to the top with water and bring it to a boil. I turn it down to simmer and skim the top. You can leave it on simmer for 2-4 hrs. Depending on the amount of time you have. Taste the chicken stock and make sure it is salted well. You can always add a little additional salt.
Set aside to cool and strain for chicken stock. It can stay in the fridge for 3 days or you can freeze it for up to 6 months. It is so helpful to have the chicken stock on hand.
Recently, I used it to make Chicken Dumpling Soup
and Italian Wedding Soup
Both were delicious and I can’t wait to make them again.
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