Homemade Chicken Soup
Makes:
Prep Time:
Cook Time:
Homemade Chicken Soup! Tag us if you try it out🍗🍲
4 bone-in, skin-on chicken breasts
2 carrots, cut into 2-inch chunks
2 stalks of celery, cut into 2-inch chunks
1 bulb garlic, cut in half crosswise
1 yellow onion, cut into quarters
1 Tbsp Black peppercorns
1 Bay Leaf
1 lb baby potatoes, cut into quarters
2 carrots, peeled and finely chopped
2 stalked celery, peeled and finely chopped
parsley to garnish
2 lemons
Salt the chicken breasts all over and place in pot with the other ingredients. Cover with 8-10 cups of water (depending on how big your pot is). Bring to a bowl, then turn down to a simmer, skimming any foam off the surface, and let cook for 25 minutes, until the breast registers 160*.
Pull the chicken breasts out, let cool. Continue to simmer soup while breasts cool. Once cooled, shred chicken. Set aside
Strain the pot through a fine mesh strainer, pouring stock into a new pot. Discard the cooked onions and vegetables.
To the broth, add salt to taste(you may need a few teaspoons or more), then add chopped potatoes, carrots, and celery. Once tender, remove 3 cups of the soup and put into a blender. Blend on high, and return back to pot. Add chicken back to pot, and squeeze juice from 2 lemons into soup.
Divide soup among bowls, top with chopped parsley and more lemon wedges on the side.
That’s the recipe🤍🤍 Serves 6, takes 1 hour and 15 minutes