Old Fashioned Chicken Soup from Scratch

My Comfort Food: Old-Fashioned Chicken Soup

There's nothing quite like a steaming bowl of homemade chicken soup on a chilly evening. For me, it's the ultimate comfort food, a taste of home, no matter where I am. This recipe, passed down through generations, isn't just about sustenance; it's about memories, warmth, and the simple joy of creating something delicious from scratch. It's a ritual, a quiet meditation in the kitchen, where the rhythmic chopping of vegetables and the simmering broth become a soothing soundtrack to a busy day.

I remember my grandmother's kitchen, always filled with the intoxicating aroma of simmering chicken and herbs. She'd spend hours tending to her soup pot, a magical cauldron bubbling with love and care. The whole house would be infused with that irresistible scent, a promise of warmth and nourishment. It wasn't just a meal; it was an experience, a symbol of family and togetherness. Now, years later, I find myself recreating that same magic in my own kitchen, passing on this treasured recipe to my own children, creating new memories around the same comforting bowl of soup.

The beauty of this Old-Fashioned Chicken Soup lies in its simplicity. There's no need for fancy ingredients or complicated techniques. Just a whole chicken (I prefer using two smaller ones, about 3 pounds each), an abundance of fresh vegetables, and a handful of herbs. The process is slow, deliberate, allowing the flavors to meld and deepen over time. It's a testament to the power of patience, a reminder that sometimes, the best things in life take time. As I chop the carrots and celery, the repetitive motion grounds me, clearing my mind and allowing me to focus solely on the task at hand. It’s a form of mindfulness, a way to disconnect from the day's worries and reconnect with the simple pleasure of cooking.

The aroma that fills my kitchen as the soup simmers is truly unforgettable. A symphony of chicken, carrots, celery, and herbs, a fragrant blend that speaks of home, comfort, and the love poured into every ingredient. And the taste? It's beyond description. Rich, flavorful, deeply satisfying—a hug in a bowl. It's more than just soup; it's a story told through flavors, a tradition carried forward, a piece of my heart in every spoonful.

This soup isn't just for cold winter nights; it's a year-round staple in our home. When someone is feeling under the weather, a bowl of this nourishing elixir is the perfect remedy. It's a source of comfort, a reminder that even on the toughest days, simple pleasures like a warm bowl of soup can bring joy and restore balance. And the leftovers? Just as delicious the next day, if not more so, the flavors having had time to truly meld together. Perhaps that’s the greatest magic of this soup: its ability to nourish both body and soul, creating moments of warmth and connection within the heart of the home.

Beyond the Recipe: This recipe isn't just about following instructions; it’s about the experience. It’s about taking your time, savoring the process, and connecting with the food you're creating. It’s a chance to slow down, breathe, and appreciate the simple pleasures in life. The act of cooking, especially something as comforting and nourishing as this soup, can be incredibly therapeutic. So, gather your ingredients, put on some relaxing music, and let the magic of this Old-Fashioned Chicken Soup transport you to a place of warmth, comfort, and deliciousness.

So go ahead, try this recipe. Let the aroma fill your home, and let the taste transport you back to simpler times. This isn't just a soup; it's an experience, a tradition, a comforting hug in a bowl.

Step-by-step

• Important You will need a large stock pot for this.
• Put your chicken into the stock pot and cover with water.
• Add a little salt and bring to a boil.
• Once it comes to a good rolling boil for a few minutes, lower the heat to between LOW and MEDIUM.
• Put the lid on and let it cook for about 2 hours on the stove.
• Open the pot and check to see how the chicken is doing.
• When the meat is more tender and JUST STARTS to come off the chicken it's time for the next step.
• Using tongs or another kitchen tool (I like to use a large roast beef fork) remove the chicken from the pot and set on a cookie sheet or large plate.
• The only thing that should be left in the pot is the liquid.
• While the chicken cools for a couple minutes so you can work with it easier, skim off some of the fat that's accumulated on the surface of the pot.
• You don't have to remove it all since it does give the soup a great flavor but if there's a lot you should try to remove some.
• The amount of fat you have on the top depends on the chicken itself - some are fattier than others.
• Using a fork and knife, remove as much meat as possible from the chicken and drop it into the pot.
• Do not cut the meat into chunks - let the meat naturally come apart as it continues the cooking process.
• Make sure that you add the leg bones to the pot along with the meat.
• The bones are extremely important in making the soup taste perfect.
• Once all the meat is removed from the chicken you can discard the unused parts.
• Now add the vegetables, garlic and herbs to the pot.
• Add some water to the pot until the veggies, etc are covered.
• Bring to a rolling boil once more for a couple minutes.
• Lower the heat to about between LOW and MEDIUM, cover and let it cook for 2 more hours.
• Stir the soup a couple times while it cooks.
• At the end of cooking give the soup a taste and add a little more salt and pepper to taste.
• Let it cook for a couple more minutes and remove the leg bones and bay leaves.
• Once done - Enjoy!