Homemade Chicken Soup
Homemade chicken soup is made with a whole chicken, carrots, celery, and onion.Simmer everything for about 90 minutes until the chicken is tender.Remove the bones, return the chicken and vegetables to the broth, season, and serve warm.
Ingredients
- 1 3-pound whole halal chicken
- 4 carrots halved
- 4 stalks celery halved
- 1 large onion halved
- Cold water enough to cover
- Salt to taste
- Black pepper to taste
- 1 teaspoon halal chicken bouillon granules optional
Instructions
- Place the whole chicken, carrots, celery, and onion in a large soup pot.
- Add enough cold water to completely cover the chicken and vegetables.
- Bring the pot to a boil over medium heat. Once boiling, reduce the heat to low.
- Simmer uncovered for about 90 minutes, or until the chicken is very tender and easily pulls away from the bone. Skim any foam from the surface as needed.
- Carefully remove the chicken from the pot and let it cool until it is safe to handle.
- Remove and discard the skin and bones. Cut or shred the chicken into bite-sized pieces.
- Strain the broth, reserving the cooking liquid. Rinse the pot if needed and return the broth to it.
- Chop the cooked carrots, celery, and onion into smaller pieces.
- Return the chopped vegetables and chicken to the broth.
- Warm the homemade chicken soup over low to medium heat until thoroughly heated.
- Season with salt and black pepper. Add halal chicken bouillon if desired for extra savory flavor.
- Taste and adjust the seasoning before serving warm.
Notes
For a lighter broth, chill the finished soup and remove any excess fat that rises to the surface.
You can also add cooked rice, egg noodles, small pasta, potatoes, or extra vegetables when reheating the soup. Fresh parsley or a squeeze of lemon can add a bright finishing touch.