It cold and rainy here in middle Tennessee. I’m recovering from some type of respiratory ailment, and RT is only a couple weeks away from his battle with a more aggressive respiratory bug. Last weekend I made chili. This weekend is made for a big pot of chicken soup. Following my new resolution, I will photograph as I go. However, as I was chopping the onions, peppers and celery, I figured I might as well make meatloaf at the same time - since I’d bought several packages of lean ground beef yesterday for that specific purpose. Chopping the vegetables is the most labor-intensive part of cooking these dishes. By the time I’m finished, I’ll have at least five meals in the freezer for later on, in addition to tonight’s soup and tomorrow’s mealoaf. The recipe for the meatloaf will follow this post.
Sphere: Related ContentHomemade Chicken Soup
Carol’s Homemade Chicken Soup1 pkg chicken breasts (boneless, skinless, approx. 1 lb.)
1 pkg. chicken thighs (boneless, skinless, approx. 1 lb.)
salt, pepper, poultlry seasoning - to taste
1 large onion, finely diced
1/2 cup finely diced bell peppers (any comibination of red, yellow, green)
2 stalks celery, finely diced
3 carrots, grated or diced
3 tablespoons diced parsley
3 tablespoons corn starch
a few drops of yellow food coloringPut two quarts of water in a large stock pot and set on high heat. Add the diced onion, bell peppers, celery, carrots and parsley. Add salt, pepper and poultry seasoning, to taste (approx. 1 Tablespoon each).
Add the chicken. Bring to a boil and simmer until chicken is cooked through.
Add chicken to the pot of boiling veggiesRemove the chicken with tongs and place on a plate to cool. Once the chicken is cool, chop it finely and add it back into the pot.
In a small bowl mix the corn starch with 1/2 cup water. Stir until dissolved and add to the soup mixture. Add the yellow food coloring and stir well. Simmer for about 30 minutes.
Simmer for 30 minutes and ENJOY!If the soup is too thick, you can add chicken stock. You can include other vegetables, as desired - corn, beans, peas, tomatoes. You can also add some noodles or rice.
November 16th, 2008 at 9:59 pm
mmmmmmm. That looks so good. I’m not much of a cook. I may try that though.
November 16th, 2008 at 10:01 pm
I’m on a low carb diet. The corn starch is the only significant carbs in this recipe. Do you have the nutritional information for this soup?
November 17th, 2008 at 7:24 pm
I’ve had leftovers of this soup twice today - and it really is the best chicken soup I’ve ever made. Simple. No Weight Watchers points except for the chicken and corn starch. Absolutely delicious!
November 19th, 2008 at 1:09 am
That looks wonderful!! Might have to go into the food room in my house, heat up that big box in there that gets hot when you turn the knobs and try to fix some of this up myself.
Its cold and rainy here too, so this looks like it would really hit the spot.
November 19th, 2008 at 6:24 am
Beth - not to brag, but this soup turned out to be the best I’ve ever made.
Very good — give it a try.
November 22nd, 2008 at 6:22 pm
I used your recipe - I added chopped green beans and brown rice to mine. It was good. I like adding the yellow color and corn starch. It looked and tasted yummy.
November 23rd, 2008 at 7:44 am
That’s the beauty of soup - you can add whatever you happen to have, and it just makes it better. There are few things that would really not work.