Chunky Chicken Vegetable Soup

Dawn Gagnon Photography ©2023

Chicken soup is the ultimate comfort food and making it from scratch is easier than you think.  The key is to keep it really simple and not add to your woes with overly complicated measures

First things first, It all begins with great stock. Now this is my experience and so this is what I will pass on to you. Great stocks begin with rich dark meat and bone in. That being said, rather than boil a whole chicken and contend with all the bones, just buy a pack of chicken thighs. 6 to 8 chicken thighs is enough for a large Dutch oven sized pot of soup. 

Secondly, great  herbs and spices are important. I like to use this list of spices and you can try them to taste. Dried is usually what I go with but I have used a combination of dried and fresh. This list is adjustable and you can add to it, or take away. This list is primarily to give you an idea of what will taste good in chicken soup. You can chose the ones you're partial to. 

Recommended seasonings to add to your personal taste:

1. Salt,  preferably seasoned salt or pink salt.  Chicken and chicken soups need salt, what kind and how much is a matter of taste but you really need it with chicken in general, that being said there's good substitutes out there and if you're on a sodium restricted diet don't add salt to the soup but let everyone add to their soup afterward.

2. Ground Sage. What can I say, Sage and chicken go together like peas and carrots. It will really give your soup authentic and earthy depth in flavor.

3. Rosemary, like Sage, Rosemary is just a wonderful herb when paired with Chicken, and it looks lovely in the pot with the fresh vegetables.

4. Red pepper flakes. You may think this sounds odd in chicken soup, but it gives what can be a bland experience a little heat and kick. 

5. Parsley. I just love the green flecks and it just adds more earthy goodness to the stock.

6. Italian seasonings. Oregano, Basil, etc. all add flavor and depth to the stock.

7. White pepper. Although I like to see herbs in the soup, I just prefer white pepper in chicken soup. Call me crazy..its just my own preference.

Main Ingredients:

One large package of chicken thighs (Note: I recommend thighs, less bones to contend with)

2 cups of chopped celery

2 cups of chopped carrots

1 large chopped onion

Seasonings to taste (this list above is just suggestions)

Note: You can add any additional vegetables to this soup you like, including 1 cup of diced potatoes, mushrooms, beans etc. Its really up to you, make it your own. This is just the basic soup to get you started. 

Instructions:

In the large stock pot or Dutch oven. Place your seasoned  chicken thighs skin side down, (unless you've taken the skin off already) in the pot  put on high a until you start hearing the chicken searing. Have on hand a large pitcher of water on hand and pour in about 8 cups or more into pot enough to cover the chicken and boil on high setting for around 30 minutes or so, what you want here is chicken that is starting to come off of the bone. Once you've done this, remove chicken bones and any skin from the chicken and chop the chicken or shred,  your choice and place back into the pot with the stock.

Add in your diced vegetables and simmer until they are all soft.