Good Old Fashioned Chicken Soup/Stew

The memory is etched in my mind: a blustery November evening, the first real snow of the year swirling outside. My grandmother, a woman whose hugs smelled faintly of cinnamon and woodsmoke, ladled a steaming bowl of chicken soup into my hands. The broth, rich and golden, shimmered in the dim kitchen light. With each spoonful, warmth spread from my belly outwards, chasing away the chill and a lingering childhood cold. That soup wasn’t just food; it was love, bottled and simmered to perfection.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 2 hours 20 minutes
• Total Time: 2 hours 40 minutes
• Servings: 8-10
• Yield: About 12 cups
• Dietary Type: Dairy-Free

Ingredients

For the Stock:

• 1 onion, quartered
• 2 celery ribs
• 2 carrots
• 4 garlic cloves
• 1 bay leaf
• 2 lbs skinless chicken pieces, skin and visible fat removed
• 10-12 cups cold water

For the Soup:

• 10 cups chicken broth (reserved from stock or store-bought low sodium)
• 2 potatoes, quartered and sliced
• 2 carrots, sliced
• 1 stalk celery, sliced
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon black pepper
• 2 cups chicken, that you’ve pulled from the bones
• 2 tablespoons chicken bouillon, liquid Bovril (or 2 cubes of bouillon)
• 1 1⁄2 cups frozen mixed vegetables
• 1 1⁄2 cups thin egg noodles

Equipment Needed

• Large Dutch oven or stock pot
• Slotted spoon
• Colander or fine-mesh strainer
• Large bowl or container for strained broth
• Cutting board
• Chef’s knife

Instructions

1. Prepare the Stock: In a large Dutch oven or stock pot, combine the quartered onion, celery ribs, carrots, garlic cloves, and bay leaf.

2. Add Chicken and Water: Place the skinless chicken pieces on top of the vegetables in the pot. Pour in the cold water. If your pot can only hold 10 cups initially, you can add the remaining water later as some evaporates during simmering.

3. Bring to a Boil and Simmer: Cover the pot and bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, maintaining a gentle simmer, and cook for 1 1/2 hours.

4. Remove Chicken and Strain Broth: After simmering, use a slotted spoon to carefully remove the chicken from the pot and transfer it to a plate to cool. Strain the broth through a colander or fine-mesh strainer into a large bowl or container, discarding the cooked vegetables (they have done their job of imparting flavor!).

5. Cool and Defat Broth (Optional): At this point, the strained broth can be cooled completely and then frozen for later use. Cooling the broth allows any remaining fat to solidify on the surface, making it easy to skim off for a leaner soup.

6. Prepare the Chicken: Once the chicken is cool enough to handle, remove the meat from the bones. Discard the bones and any remaining skin or cartilage. Cut or shred the chicken into bite-sized pieces and set aside.

7. Return Broth to Pot and Add Vegetables: Return the strained chicken broth to the cleaned pot. Bring the broth to a boil over medium-high heat. Add the sliced potatoes, sliced carrots, sliced celery, chopped onion, minced garlic, salt, and black pepper.

8. Simmer Vegetables: Cover the pot and reduce the heat to low. Simmer for 30 minutes, or until the potatoes and carrots are tender.

9. Add Chicken, Bouillon, Vegetables, and Noodles: Stir in the shredded chicken, chicken bouillon (or crumbled bouillon cubes), frozen mixed vegetables, and thin egg noodles.

10. Final Simmer: Simmer for an additional 20 minutes, or until the noodles are cooked through and the vegetables are heated. The soup will thicken slightly as the noodles absorb liquid.

Expert Tips & Tricks

• Boosting Flavor: For an even richer flavor, consider roasting the chicken pieces before adding them to the stock. Roasting caramelizes the chicken and adds depth.
• Vegetable Variety: Feel free to adjust the vegetables based on your preference and what’s in season. Parsnips, turnips, or even finely chopped cabbage can be delicious additions.
• Noodle Timing: Add the noodles during the last 20 minutes of cooking. Adding them too early can result in mushy noodles that absorb too much broth.
• Homemade Noodles: For a truly homemade touch, use homemade egg noodles instead of store-bought.
• Spice it Up: Add a pinch of red pepper flakes for a subtle kick of heat.
• Herbs: Fresh herbs, such as parsley, thyme, or dill, can brighten the flavor of the soup. Add them towards the end of cooking.
• Fixing Salty Soup: If the soup is too salty, add a peeled potato to the pot and simmer for 15-20 minutes. The potato will absorb some of the excess salt. Remove the potato before serving.

Serving & Storage Suggestions

Ladle the chicken soup/stew into bowls and serve hot. Garnish with fresh parsley or a dollop of sour cream (if not dairy-free). Crusty bread or crackers are excellent accompaniments.

Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in freezer-safe containers for up to 2-3 months. To reheat, thaw the soup in the refrigerator overnight or use the defrost setting on your microwave. Reheat gently on the stovetop or in the microwave until heated through. Note that the noodles may become softer upon reheating.

Do not leave cooked chicken soup at room temperature for more than 2 hours.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	245 kcal	12%
Total Fat	8g	10%
Saturated Fat	2g	10%
Cholesterol	50mg	17%
Sodium	850mg	37%
Total Carbohydrate	25g	9%
Dietary Fiber	3g	11%
Sugars	5g	N/A
Protein	18g	36%
Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free noodles or rice instead of egg noodles. Ensure the chicken bouillon is also gluten-free.
• Vegan: Substitute the chicken with firm tofu or chickpeas. Use vegetable broth instead of chicken broth and omit the chicken bouillon.
• Spicy Chicken Soup: Add diced jalapeños or a dash of hot sauce for a spicy kick.
• Lemon Chicken Soup: Add the juice of one lemon to the soup during the last 10 minutes of cooking for a bright, citrusy flavor.
• Creamy Chicken Soup: Stir in a splash of heavy cream or coconut milk at the end of cooking for a richer, creamier texture.

FAQs (Frequently Asked Questions):

Q: Can I use bone-in chicken for the stock?
A: Absolutely! Bone-in chicken pieces, such as thighs or drumsticks, will add even more flavor to the stock. Just be sure to remove the skin before simmering.

Q: Can I make this soup in a slow cooker?
A: Yes, you can. Combine all the stock ingredients in a slow cooker and cook on low for 6-8 hours. Then, follow the remaining steps as directed.

Q: How can I thicken the soup if it’s too thin?
A: You can thicken the soup by mashing some of the potatoes or by whisking a tablespoon of cornstarch with two tablespoons of cold water and stirring it into the simmering soup.

Q: Can I use pre-cooked chicken?
A: Yes, you can use rotisserie chicken or leftover cooked chicken. Simply shred the chicken and add it to the soup during the last 20 minutes of cooking.

Q: Why is my soup bland?
A: Be sure to season the soup generously with salt and pepper. Also, consider adding more chicken bouillon or a splash of soy sauce or Worcestershire sauce for added umami.

Final Thoughts

This Good Old Fashioned Chicken Soup/Stew is more than just a recipe; it’s a tradition, a comfort, and a reminder of simpler times. I encourage you to try it, to experiment with the ingredients, and to make it your own. Whether you’re battling a cold, seeking solace on a chilly day, or simply craving a taste of home, this soup is sure to satisfy. Share it with loved ones, gather around the table, and enjoy the warmth and nourishment it provides. And please, let me know how your version turns out – I always love hearing your feedback and creative twists!