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Homemade Chicken Soup

A delicious warm tummy feeling perfect for the chill in the air
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner, lunch, Soup
Cuisine American

Equipment

  • 1 large pot

Ingredients
  

  • 2 tbsp butter
  • 3-4 large carrots
  • 2-3 stalks of celery
  • 1 large onion
  • 1½ tbsp ground ginger
  • 2 tbsp minced garlic
  • 1 whole roasted chicken
  • 7 cups chicken broth
  • 2 green onions
  • 2 tsp dried parsley
  • 1 tsp poultry seasoning
  • 1 tsp rosemary
  • ½ tsp thyme
  • 2 bay leaves
  • salt and pepper to taste

Instructions
 

  • shredded the chicken off the bone of a fully cooked roasted chicken.
    1 whole roasted chicken
  • peel and dice one large onion, clean and cut the celery into small pieces then peel and slice the carrots into ¼" slices.
    2-3 stalks of celery, 1 large onion, 3-4 large carrots
  • peel and finely grate the ginger and garlic.
    1½ tbsp ground ginger, 2 tbsp minced garlic
  • place a large deep pot on the stove over medium heat, and melt the butter.
    2 tbsp butter
  • add onions and celery to the butter and sauté until the onions begin to turn slightly translucent.
  • add the carrots, salt, and pepper, then cover, continue to cook covered to bring out some of the moisture, and soften the vegetables slightly. Remembering to stir occasionally.
  • spoon in the ginger and the garlic stir and sauté slightly until the aromas start to fill the room. do not cook so much that the garlic will burn.
  • turn down the temperature of the burner to a mid to low simmer and pour in the chicken broth and add the chopped green onions.
    7 cups chicken broth, 2 green onions
  • stir and cover allowing the ingredients to simmer for a few minutes before adding your shredded chicken.
    1 whole roasted chicken
  • turn the temperature down to low then add seasonings and bay leaves, stir and cover. Let simmer for 20-25 minutes. If your broth starts to boil turn the heat down or off entirely.
    2 tsp dried parsley, 1 tsp poultry seasoning, 1 tsp rosemary, ½ tsp thyme, 2 bay leaves
  • taste the broth and season with salt and pepper if desired.
    salt and pepper
  • serve warm or allow to cool and store in air-tight containers in the fridge for up to 1 week.

Notes

you can add noodles or rice if you wish, I like to eat mine with saltine crackers. 
Keyword carrots, chicken, soup, warm