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Homemade Chicken Soup

October 24, 2016

Now that the temperatures are cooling I can’t get enough soup.  Are you experiencing this feeling too?  Normally soup just doesn’t do it for me because it doesn’t seem to fill me up.  On a cold fall or winter evening though, there isn’t anything better than a delicious bowl of homemade soup to warm your tummy and your toes.  The chunkier the better.

ChickenSoup1

In my book, you really shouldn’t eat canned soup.  I know, I know.  I apologize to all soup companies but in my humble opinion canned soup just isn’t that great.  I have never really been a fan of canned soups because they just have that tinny taste but I am sure that some people really like them.  If you are one of those people, don’t be made at me.  Honestly, I don’t like a lot of things that come in a tin can but if they are used in a recipe, they don’t bother  me so much.  I use  canned cream soups in casseroles and as a thickener for other dishes so I think they have are great for those.  Homemade soup is the way to go.

As far as I am concerned there is  no substitute for homemade dishes but I always thought that making soup was such a process that would take too much time.  Boy was I wrong because not only are soups easy to make but they are also quick to throw together, especially if you do things like cut the ingredients up into small pieces.  As I said last week in my Hamburger Soup recipe, ingredients like root vegetables cook much quicker  if you cut them into small pieces so that you don’t have to wait too long.  Small and consistent chunks of vegetables is key to the soup being ready to eat sooner.

I don’t have little kids at home anymore so I have a little more time on my hands and that has given me the opportunity to start making some simple soups.  I wish that I would have known when my kids were all at home that I could make a base soup like this and then be able to build any kind of soup I wanted to based on the ingredients I had on hand.  There were countless times this would have been so helpful to me.  Obviously, I was not that great of a cook when my kids were at home.  Sorry kids.

What I can do now though is share this recipe with them and with you.  If you have the opportunity to spend a little time in the kitchen, and I do mean a little time, you can make this delicious soup.  This weekend I made a warm and chunky chicken soup that was so satisfying when I came home from work.  Here is what you do:

In a large pot add the following ingredients and cook until Onions are translucent

  • 1 large chopped Onion
  • 4 Tablespoons Butter

Sprinkle over the vegetables and stir for at least a minute coating all the vegetables

  • 2 heaping Tablespoons Flour

Add your

  • 2 teaspoons chopped Garlic
  • 1 Cup chopped Carrot
  • 1 Cup chopped Celery
  • 3 Cups chopped Red New Potatoes

Add and cook for 20 minutes

  • 2 Cups low sodium Chicken Stock
  • 6 Cups Water
  • Add 3 large Chicken Breasts whole

Remove the Chicken and cut into bite sized pieces and then add back into your soup and add

  • 2 teaspoons Tyme, chopped or Italian Seasoning
  • Salt and Pepper to taste

Bring to a boil and let cook on medium for about 24 minutes.  Pull the chicken out and cut into small chunks (the same size as the vegetables you chopped) and put back into your soup.  Cook for another 15 – 20 minutes on medium heat.

That is all there is to this soup.  You can add all sorts of vegetables that you have on hand including corn,  peas (not my favorite), rice instead of potatoes or anything else you have on hand.  Again, the key to getting this soup in a bowl or mug and on your table is cutting the vegetables into a small and consistent size.  Use any kind of meat you want.  What do you have in the freezer or refrigerator that sounds good to you?

So, now that you know the trick to making homemade soup, you can make all sorts of different types of soup.  What are you going to make this week?

Homemade Chicken Soup
Ingredients
  • 1 large chopped Onion
  • 4 Tablespoons Butter
  • 2 teaspoons chopped Garlic
  • 1 Cup chopped Carrot
  • 1 Cup chopped Celery
  • 3 Cups chopped Red New Potatoes
  • 2 heaping Tablespoons Flour
  • 2 Cups low sodium Chicken Stock
  • 6 Cups Water
  • 2 teaspoons Tyme, chopped or Italian Seasoning
  • Salt and Pepper to taste
  • Add 3 large Chicken Breasts whole
Instructions
  1. In a large pot cook your Onions and Butter until translucent and then sprinkle 2 heaping Tablespoons Flour onto your Onions and Butter and continue to stir for a few minutes.
  2. Add your Garlic, Carrots, Celery and Red New Potatoes that you have chopped into small bite sized pieces into your Onion, Butter and Flour mixture and stir until everything is coated.
  3. Add your 2 Cups of low sodium Chicken Broth and 6 Cups of Water. Place your 3 large Chicken Breasts into the Soup and let cook for about 20 - 25 minutes.
  4. Remove the chicken and cut the chicken up into small bite sized pieces and put back into your soup.
  5. Add your seasonings to taste and cook for another 30 minutes.
  6. You now have the most delicious Chicken Soup to feed your family!

 

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  • Nothing warms the body and soul in winter like a hot home made chicken soup, and its even more welcome when one has a bit of the sniffles. Thanks for sharing your recipe at the Pit Stop

    Pit Stop Crew 🙂

    • Becky

      Yes, it does warm your soul, and your toes!