Does anyone have a good chicken soup recipe?

Buy some chicken with bones in. Legs/thighs, wings, or just random chicken bones with meat on them. Cooked chicken is even better.

Put the chicken in a big pot with some onions, carrots, celery, and garlic. Some herbs if you have them. Fill with enough water to cover.

Cook on a low heat with bubbles just come to the surface for at least an hour. If grey stuff comes to the surface, just skim it off.

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Once cooked, remove the cooked stuff, and strain the liquid into another pot as your soup stock. Once the chicken cools pick the meat off, and throw it in the stock. Add plenty of salt to the stock to taste. There's more you can do, but voila - chicken soup.

Roast the chicken first. This gives you the best flavor because the skin, which you boil with the carcass and bits of meat, is browned and delicious. Then I remove most of the breasts and use them in other recipes. I boil the chicken carcass and bits of meat and all the pan drippings from the roasting pan for about 3 hours. Then I chill it all and remove every bit of bone chop the good bits of meat and discard the skin. You can skim the fat from the broth at this point. This makes the sort of fabulous broth that is sometimes called chicken jelly, because when chilled it really forms a jelly. They used to feed it to sick people.

Once the broth is skimmed and cleaned up, you add to it about 2 carrots, sliced, 2 small onions, and one large stalk of celery with leaves, sliced. I flavor my broth with Wyler's chicken broth and seasoning mix. I use a bit more than what they recommend for the best flavor.

Pile some flour in a heap on your cooking board, and make a hollow in the center, and drop in one egg. Mix with your hands (wearing gloves), and roll out to a thin sheet. Bring the chicken and vegetables to a boil, cut the flour and egg into strips and drop them into the broth as it boils.

You may remove the onions if you wish at this point.

If you start with stock from scratch, it's really hard to mess it up. I make stock about twice a week and use it in just about anything savory. I prepare mine a bit differently because I roast a whole chicken vs. boiling it with vegetables. I also brine it before roasting (brining is a game changer, promise). After the chicken is roasted, remove the bulk of the meat from the bones, put the bones in a pot and cover them with water. Add about a tablespoon of an acidic medium to the pot. I usually use apple cider vinegar or white wine. This helps draw the minerals from the bones. I'll add a bay leaf at this point. I'll then turn the pot on high and let it roll boil for a couple of minutes before turning it on low. The bones simmer on low for 24 hours (trust me, it's worth it). When the time is up, turn the pot off and let it set for about an hour to cool off slightly. Remove the solids and put the liquid into the fridge until the fat solidifies. Skim the fat. You have stock. Throw whatever you want in there, add some water if desired, and adjust salt and pepper to taste. As far as veggies/herbs go, fresh garlic is amazing, try leeks instead of onions, celery is underrated, and fresh parsley on top is delightful. I always use egg noodles.

I did turkey stock this exact same way yesterday and made a pot of soup for seven people today. Comfort food at its finest.

yes

The best you’ll ever have

No, but your tits though. 🐓 Cock a doddle do.

Campbells?

Wet 🐔

[youtube=https://www.youtube.com/watch?v=tTmc4PczeXA]