Homemade chicken soup
Equipment
- 6 quart pot
- pan for frying
- Knife and cutting board
- peeler
- Grater
Ingredients
- 6 quarts water
- 1 chicken builiion ( if you have Vegeta on hand you can add that instead)
- 1 whole chicken
- 1 onion
- 3-4 medium potato
- 3 carrots
- 13 oz zucchini (or 1 small)
- 2 1/2 tsp salt
- 1 tsp ground black pepper
- 1/2 bunch cilantro
- 2 tbl dill
- 2 bay leaves
- 2 tbl butter for frying
- juice from 1/2 lemon
Instructions
- Cut the chicken into parts then add it to your pot. To the pot add 2 bay leaves and salt. Fill it with water to the top. Bring it to a boil, once the water is boiling turn it down to a simmer. Skim off any impurities that come to the top. Close with a lid and simmer for 3 hours.The slow simmer makes the most delicious broth! ( A simmer is when there is only a few bubbles happening, Once the water boils, turn the heat down to low)
- While the chicken is simmering, peel the carrots and chop the onion into small cubes. Shred the carrots on the bigger setting of the shredder.
- Sautee the onion on a medium low heat in a pan with 2 tbl of butter for 5 minutes. After 5 minutes add the shredded carrot and continue to sauté for another 5 minutes. Stir to prevent from burning. Set aside till the chicken is ready
- Peel and chop the zucchini into small cubes. Also peel and cube the potato into small bite size. Keep them in cold water till they are ready to go into the soup.
- Once the chicken is done cooking, I like to clean the edges with a paper towel inside the pot to get rid off all the impurities.To the pot add 1 cube of chicken bullion, black ground pepper, and the potato’s. Continue to simmer till the potato’s are almost done cooking, then add the carrot with onions, simmer for additional 5 minutes.
- Add the zucchini and the lemon juice. Simmer for an additional 5 minutes then turn off the heat.Chop the fresh herbs, add them to the soup. Taste for salt and add if it needs more. Enjoy