Making chicken soup from “scratch” isn’t so hard when you start with two cartons of chicken soup. So maybe this isn’t the cheapest way to make it (or technically “homemade”), but it’s much faster than starting with a whole chicken, and guaranteed to come out tasty.
- 2 – 32 oz. cartons of low sodium Swanson’s Chicken Soup (or other chicken stock you like)
- 4 chicken thighs with skin
- 2-3 carrots peeled, cut in large chunks
- 3-4 stalks of celery, cut into 2 inch chunks including greens at the end of the stalks
- 10 sprigs of Italian parsley coarsely chopped
- Sea salt to taste
Cooking. Pour both cartons of chicken soup into a large pot. Wash the chicken thighs and place them in the broth and bring to a slow boil. Let the chicken cook for at least 30 minutes. Once the chicken is thoroughly cooked, remove it and let it cool. Depending on how much the soup has boiled down, you may need to add several cups of water. Add the carrots, celery, and parsley to the broth and continue to cook on medium heat. After the chicken has cooled enough to handle, pull the chicken off the bone and add some (or all) of the chicken back to the soup. (I opted to discard the skins and bones.) We added matzo balls at the end (which my mom made separately). But you could also add rice, noodles, or another grain if you want.
Voilà, homemade-ish chicken soup!
© Sarah Milstein 2014