Easy Breezy Homemade Chicken Soup
Fall is here and it’s time for comfort food.
6-8 full chicken legs with thigh and drumstick , skin and bones included.
3-4 cloves of garlic
1 full onion peeled and ends taken off
6 inch stick of celery whole
1 big pot filled with cold water
Add 1 tablespoon of salt and ½ tablespoon of pepper
Place all the ingredients in the pot and bring to a boil. Once it’s boiling clean the film that keeps appearing along the edges with a clean paper towel and spoon . Skim the film off.
While it’s boiling at medium heat:
Clean and chop up 6-8 carrots
2 onions chopped fine
3 cloves of garlic chopped fine
2 long sticks of celery chopped fine
Set aside the chopped ingredients.
Once the chicken is completely cooked and most of the film is removed from the top of the soup, set it to simmer and remove all the ingredients including the chicken.
Remove the skin from the chicken and throw it out.
Then remove all the meat from the bones and chop it up fine.
Throw the meat back into the simmering broth and add all the chopped vegetables.
Simmer for approximately an hour and a half.
While soup is cooking either boil noodles of your choice ( I love egg noodles for chickens soup) or prepare rice. One of which you can add to each bowl prior to adding the chicken soup to each bowl for serving.
You can freeze the soup without the noodles and rice by placing it in freezer containers or zip lock bags. Either way you can defrost homemade chicken soup on a cold winter day and enjoy it without having to make it each time. ENJOY