This Chunky Chicken Soup Homemade Vintage Recipe is a delicious warm meal that will help you feel better especially if you have a cold and cough.
Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta noodles, dumplings, or grains such as rice and barley.
1 stewing hen (fowl) or roasting chicken (about 5 pounds), quartered
3 1/2 quarts water
1 large carrot
1 medium-size onion
1 rib celery (piece)
3 sprigs fresh parsley
1 teaspoon salt, or to taste
1/2 teaspoon whole black peppercorns
Optional: pasta noodles, dumplings, or grains such as rice and barley
1. You will need a heavy 6-quart pot, preferably not aluminum, with a cover.
2. Put the chicken in the pot; cover with water.
3. Cook over medium-high heat until the water comes to a boil.
4. Reduce heat and simmer uncovered about 45 minutes, skimming off foam as it rises with a slotted spoon.
5. Add remaining ingredients and simmer partially covered 1 to 1 1/4 hours longer until chicken is very tender and falls off the bones.
6. Leave the chicken in broth until cool enough to handle. Remove with vegetables, using a slotted spoon.
7. Discard bones and skin; cover and refrigerate chicken. You should have about 2 1/4 cups of dark and 2 cups of white meat from a 5-pound stewing hen. Wrap vegetables separately.
8. Strain soup through a fine sieve and refrigerate overnight. Remove fat that has solidified on the surface. Makes about 2 quarts (8 cups).