Chicken Soup
February 26th, 2013 | 
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Making chicken soup is very easy and is a good way to make use of the bones from deboning chicken wings, drumettes, thighs or legs. All you need is some celery and carrots and some basil, oregano and salt. This recipe calls for about a lb. of chicken bones – from approximately 5 lbs of chicken thighs or drumettes. The amount of bones you will get will vary and you can adjust the amounts of bones and vegetables more or less, but this recipe will give you a general idea.
Expect the cooking time to be around 3 to 4 hours. You can tell when it’s done when the meat has fallen off the bones. Use a pair of tongs to remove the bones from the soup before serving.
Chicken Soup Ingredients:
- 1 lb chicken bones – from approx 5 lbs deboned chicken thighs, wings, legs or drumettes
- 12-16 cups water
- 4-5 medium carrots, sliced (about 12 oz)
- 2 stalks celery, sliced
- 1 tsp basil
- 1 tsp oregano
- 1 tbsp salt
Save the bones from deboning chicken thighs, legs, wings or drumettes. Add water and bones to soup pot along with basil, oregano and salt. Bring to boil and add sliced celery and carrots. Cook, covered over a low heat for about 4 hours, bringing water level back up as needed.
Remove bones after cooking.
Shown below are the ingredients for making homemade chicken soup: celery chicken bones, carrots, basil, oregano and salt.
First, add water to a large cooking pot or stock pot with lid and add the chicken bones. Turn the flame to high until it starts to boil, then turn it down to low.
In the meantime, add all the seasonings: basil, oregano and salt. You might even want to add a pinch of black pepper.
While the water is heating, chop the carrots …
And then chop the celery …
And then add the chopped vegetables to the pot. Cover the pot over the low flame and cook for about 4 hours.
After about 4 hours the meat should have fallen off the bones. Pull the spent bones out of the soup with a pair of scissor tongs.
The soup is done. Serve hot.
Mmmm … chicken soup.
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