I am enjoying reading all the soup recipes from the Jellies!
Here’s what I do for chicken soup. This is the only soup I ever make, other than once making New England clam chowder with my mom in Cape Cod (very simple and easy to make, by the way).
Chicken Soup
In a pot, put cut cup carrots, celery, onion and chicken pieces (I use thighs because they’re meaty and fatty but relatively cheap. My mom used wings which have more fat, it seems, but they’re more expensive and less meaty).
Sometimes I cheat and use carrots that are pre-sliced or match stick style and sometimes I cheat by using frozen onions, which saves on tears from onion chopping.
Boil the crap out of that for at least an hour. At some point, when the meat looks cooked, I take the thighs out one by one and remove the bones and cut up the meat, and then throw all back into the pot, including the bones. The bones give the soup some body from the boiling cartilage.
I’ll lower the heat at some point.
Toward the end, I will put in either some type of pasta, like elbow macaroni, or rice. It has to boil at least another 20 minutes with the addition.
Salt to taste, or not and salt it when you’re eating it, or both.
Really easy, really good.