Chicken Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 large leftover rotisserie chicken, skin removed
2 medium carrots, chopped
3 celery stalks, chopped
1 medium onion, chopped
2 cloves garlic, chopped
1 Tbsp Kosher salt
1 Tbsp apple cider vinegar
Enough water to cover ingredients.
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Directions: |
Directions:Using the bones with some leftover meat on them, remove the skin from the chicken. Place bones and chopped vegetables in the stockpot or slow cooker. Fill pot or slow cooker with water (enough to cover ingredients), adding apple cider vinegar. Season with salt.
Slow cook on low heat for 12 hours. If using a stock pot, bring to boil and then lower to a simmer, leaving on stove burner for about four hours. (If using a stove stock pot, monitor water level and add as needed.) Shut off slow cooker or remove from heat.
Strain through a pasta colander into a clean pot. Then strain a second time thru a handheld strainer with smaller holes. Throw out the cooked vegetables, just keep the chicken meat. Once it’s strained, add in fresh carrots, celery and cooked chicken meat that you pick off the bones. Simmer until veggies are tender, season and serve. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:10 min. |
Personal
Notes: |
Personal
Notes: I like to throw out the cooked veggies because they get soggy and add in fresh carrots and celery at the end. You can cook noodles, orzo or rice in a separate pot and add it to the chicken broth. I don't cook it in the broth directly because it absorbs too much of the chicken broth and the soup becomes too thick.
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