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Easy Chicken Soup Recipe

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Ingredients

2-3 chicken necks
2-4 chicken wings
1 bay leaf
3 quarts water
2 medium carrots, sliced
2 medium onions, diced
4 chicken bouillon cubes
2 stalks celery, chopped
1 tsp. salt (plus more to taste)

Instructions

  1. Place chicken necks, wings, bay leaf, water, carrots, and onions in a large pot. Bring just to a boil.
  2. Skim off and discard any foam that rises.
  3. Reduce heat and simmer uncovered for 2½ hours, or until the chicken is very tender.
  4. Remove chicken pieces and strain the broth.
  5. Cool and refrigerate the broth so the fat rises to the top — skim off and discard.
  6. Let the meat cool until it can be handled.
  7. Once the chicken is cool enough to handle, remove any meat and discard the bones.
  8. Return broth and meat to the pot. Add the celery, bouillon cubes, and salt.
  9. Bring back to a boil, then reduce heat and simmer 30 minutes.
  10. Taste and adjust seasoning if needed.
 
 

Notes

Easy freezer savings – Remove half the broth before adding the vegetables and freeze for up to 6 months. Perfect for quick last-minute soups!

Find it online: https://www.livingonadime.com/chicken-turkey-soup-recipes/