Soup

Chicken Soup

Yes, Chicken Soup, the soup for your soul, made again and again by Grandmas and Moms everywhere

A truly timeless comfort food that makes everyone think of warmth and home

And the best part about it is that it can be made utilizing leftovers

We made this Beer Can Chicken over the weekend and there was left over meat and bones which to us means a stock for sure.  Utilizing leftovers to make a hearty homemade soup is not only simple, it’s delicious and satisfying

To learn how to make stock from leftover chicken, click the below link

Homemade Chicken Stock

Lets start off with 1 onion, 4 carrots, 2 stalks of celery, 2 bay leaves and 1 teaspoon each of kosher salt and ground black pepper

Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat, peel and chop your onion, chop your celery and add them to the pot along with the salt and pepper and bay leaves

Cook 5-6 minutes

Next peel and chop the carrots

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Add them to the pot and cook 5-6 minutes

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Next up we have 8 cups of chicken stock and around 3 cups of cooked leftover chicken

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Add the chicken to the pot

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Followed by the stock

Cover and bring to a boil, then reduce the heat and simmer for 25-30 minutes

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I like to add some form of hardy greens to the soup

My Aunt Angie used to put escarole in hers and I loved that, however you’re at the mercy of your farm market so I ended up with kale (which is another of my favorites)

I prefer these type of greens over spinach because it wilts very easily, where as escarole and kale hold up better add a nice texture to the soup

Thoroughly rinse the kale and cut the leaves away from the stems.  Chop the leaves and add into the soup

Bring it back to a boil, reduce heat and simmer for 10 minutes more (or until the kale is just starting to get tender)

Season with salt and pepper to taste

There really is nothing but goodness in this soup…all homemade, a delicious and satisfying family favorite

A perfect comfort food!

We served our soup with some crusty bread

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Enjoy!!!

Simply Sundays! ~ Chicken Soup

  • Servings: 6-8
  • Time: Prep 10 Min, Cook 45-55 Min
  • Difficulty: Medium
  • Print

Ingredients

3 cups of cooked chicken

8 cups of chicken stock

1 onion

4 carrots

2 celery stalks

2 bay leaves

1 bunch of kale

1 teaspoon each of kosher salt and ground black pepper

2 tablespoons of extra virgin olive oil

Directions

Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat, peel and chop your onion, chop your celery and add them to the pot along with the salt and pepper and bay leaves.  Cook 5-6 minutes

Peel and chop the carrots.   Add them to the pot and cook 5-6 minutes.  Add in 3 cups of chicken and 8 cups of chicken stock to the pot.   Cover and bring to a boil, then reduce the heat and simmer for 25-30 minutes

Thoroughly rinse the kale and cut the leaves away from the stems.  Chop the leaves and add into the soup.  Bring it back to a boil, reduce heat and simmer for 10 minutes more (or until the kale is just starting to get tender).  Season with salt and pepper to taste

Tools used for this recipe

Anchor Hocking 2 Quart Glass Mixing Bowl

© Simply Sundays 2016
All rights reserved

 

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