Search thousands of recipes reviewed by home cooks like you.

Leah's Chicken Soup

  • Prep

  • Cook

  • Ready In

VIKINGBABE02

Jewish Penicillin that even my mother-in-law likes. This is a traditional chicken soup, all-purpose in nature. The secrets to excellent chicken soup include the parts you use, what you do with everything, and patience (even though this takes only about an hour to make).

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 5.8g
  • 2%
  • Protein:
  • 42.7 g
  • 85%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 180 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Place the chicken quarters in the largest pot you own with the onions, carrots and celery. Fill the pot with cold water 3/4 full. Season with salt and pepper and place over medium heat. Bring to a boil, then reduce heat and simmer, covered, 45 minutes to 1 hour, skimming foam as necessary.
  2. Stir the dill into the pot and cook 5 minutes more. Remove from heat, uncover, and let cool to lukewarm.
  3. Remove the chicken. Get another big huge receptacle and pour the soup through a sieve into it. (Discard useless destroyed vegetables and stray chicken parts.) Refrigerate or freeze for future use. When cool enough to handle, shred or chop chicken meat for future use.
  4. Authors notes: Put some of this stock away in the freezer for recipes -- it's good to add to a turkey roasting pan instead of water, to rice, and to just about everything else -- or emergencies such as company, illness or tsuris. If you want to make soup, put some of the stock on the stove in a soup pot (not the big one unless you're feeding mishpocha). When it's about ten minutes before serving time, add some of the chicken, carrot coins, extra fine egg noodles, or celery.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Dee
26
3/6/2007

Good recipe...just a few notes. For "traditional" stock, use poultry seasoning and bay leaves instead of dill. Also, I suggest removing the fat from the chicken first. It's advisable to bring the chicken to a boil first in order to remove the scum (impurities) from the top of the pot. You should remove as much scum as possible then add the vegetables. This makes for a clearer stock. I also add coarsly chopped celery leaves as they add a lot of flavour. You can also add chopped parsley. I cook up a big pot and freeze 2 cup portions for later use in cream soups, chowders and gravies. You'll just need to add more salt after it defrosts.

DART1121
15
1/7/2008

I've never thought about adding dill to my stock - I'll have to try that some time. Just a note: it is not necessary to peel and/or chop your vegetables before adding them. Just wash them good and throw 'em in! (You're going to toss them in the end anyway.) You don't even have to peel your onion (the skin darkens the stock nicely). You can add any/all vegetables that are languishing in the vegetable bin to this stock. I freeze my stock in ice cube trays, then pop them out and put them in freezer bags. You use just a little or a lot that way and there's no waste. Thanks for posting this Leah.

Jonine
9
11/12/2007

This made great chicken stock and was pleased with the over all result but the dill added a "mystery" flavor that I didn't care for. Next time I will leave out the dill.Okay...I have to add on to my review. If you are looking for a soup that will kick a cold than this is the recipe...DILL and all...I boosted mine today with a some fresh garlic since we all have the coughs - this soup does the trick when you feel sick!!!