Homemade Classic Chicken Soup (Print Version)
# Ingredients:
→ Main ingredients
01 -
1 whole soup chicken (about 3-4 pounds) or 2.2 pounds (1kg) chicken legs
02 -
1 large yellow onion
03 -
8.8 oz (250g) small soup pasta (stars, alphabets, or orzo)
04 -
3-4 medium carrots (about 300g)
05 -
1 small celery root (about 150g)
06 -
1 tablespoon salt
→ Spices
07 -
3 allspice berries
08 -
1 bay leaf
09 -
3 whole cloves
→ Optional vegetables
10 -
1 kohlrabi
11 -
Handful of fresh peas
12 -
Several Brussels sprout florets
13 -
1 leek
# Instructions:
01 -
Peel the onion and place it in a large pot along with the whole chicken (or chicken legs), allspice berries, bay leaf, and cloves. Cover everything with cold water by about an inch, add the salt, and bring to a gentle boil. Reduce heat and simmer for about an hour, occasionally skimming any foam that rises to the surface.
02 -
While the broth is simmering, clean and peel the vegetables. Cut the carrots, celery root, and any optional vegetables into bite-sized pieces. If using leek, slice it into thin rings and rinse well to remove any grit.
03 -
Once the chicken is cooked through and tender, carefully remove it from the pot along with the onion and spices. Allow the chicken to cool slightly, then remove the meat from the bones and tear or cut it into small, bite-sized pieces. Discard the skin, bones, onion, and spices.
04 -
Return the chicken meat to the simmering broth. Add the pasta and prepared vegetables. Cook for another 10 minutes until the pasta and vegetables are tender. Taste and adjust seasoning with additional salt if needed. If desired, garnish with fresh herbs like parsley or dill before serving.
# Notes:
01 -
This soup develops even more flavor when allowed to rest overnight in the refrigerator and reheated the next day.
02 -
Especially popular with children when made with carrots and kohlrabi.