This recipe uses two whole chickens, and yields a very large batch -- it does halve easily, if you want a smaller batch or only have one chicken available. I prefer to cook my own chicken ahead of time. I have a fool-proof, pain-free method of cooking whole chickens in a crock pot the day before, but if you are in a time-crunch, pre-made rotisserie chicken will work just as well.
Classic Chicken Soup
Yields 12 cups
Ingredients:
2 whole, cooked chickens *preparations listed below* OR use 2 whole rotisserie chickens, bones and skin removed, meat shredded
6 stalks celery, chopped
6 carrots, peeled and chopped
2 onions, diced
4 cloves garlic, minced
12 C chicken stock (I use chicken flavor Better Than Bouillon in boiling water 1 teaspoon per 8oz or 4 tablespoons for 12 cups water)
Salt, pepper, poultry seasoning (Szeged is my favorite seasoning brand)
2 tablespoons olive oil
Directions:
Heat a large soup pot over medium heat. Add olive oil, onions and garlic. Saute for 2 minutes. Add carrots and celery, saute 5 minutes until softened. Add shredded chicken, chicken stock, salt, pepper, and poultry seasoning. Bring to a boil. Lower heat, cover and simmer for 2 hours.
Add salt and pepper to taste, serve hot!
*Tips*
Thicken with cornstarch and pour over cooked egg noodles, OR add pasta while soup is simmering for Chicken Noodle Soup.
*For the chicken*
Wash and dry two whole chickens. Cover in poultry seasoning, (use Szeged poultry seasoning or a mixture of salt, pepper, garlic powder, onion powder, sage, marjoram, etc.). Place chickens in crock pot and cook on low for 10+ hours. You do not need to add water, the fat from the chicken will allow enough liquid that the chicken won't burn.
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