Posted on by ebeth

Whole Chicken – Part 2: Chicken Soups

Recently we talked about how to thaw and cook a whole chicken. So the chicken is cooked.  It can be eaten as is.  The meat can be used in casseroles or stir-fries.  Or it can be used in soups.

Our 2 favorite chicken soups are Chicken Corn Soup and Hearty Vegetable Chicken Soup.  Enjoy!

Chicken Corn Soup

This is a family favorite from my growing up days in southern PA.  In August we would purchase corn to blanch and freeze.  In the winter we would use the corn to make this soup.
Print Recipe
Servings: 4 quarts
Course: Soup
Ingredients Method Notes

Ingredients
  

  • 1 Whole chicken about 5 lb, can be whole or frozen
  • 1-2 onions diced
  • 1/2 celery head chopped
  • Water to cover chicken
  • 2 bags frozen corn may use 2 cans of corn
  • 1 bag egg noodles

Method
 

  1. Place the chicken, celery, onion and water in a Dutch oven; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until chicken is tender. Remove chicken; cool.
  2. Put 1/2 stock and cut-up chicken in 8 qt. stockpot.  Add corn. Bring to boil.  Add stock if it is too thick. Reduce heat and simmer for 10-15 minutes.  (This can simmer as long as you want.) 10 minutes before serving add egg noodles, and add stock so that it is on the runny side.
  3. Add salt at the table as needed/desired.

Notes

We vary this by using other starches in place of the egg noodles - rice, barley, potatoes, alphabet noodles or rivels. Rivels are just 3/4 cup flour added to 1 beaten egg. (Place the flour in a bowl; mix in egg with a fork just until blended. Drop dough by teaspoonfuls into boiling soup, stirring constantly. Cook and stir for 1-2 minutes or until rivels are cooked through.) Rivel recipe

Hearty Chicken Vegetable Soup

Print Recipe
Servings: 4 quarts
Course: Soup
Ingredients Method Notes

Ingredients
  

  • 1 roasting chicken about 5 pounds, can be cut up or can be whole frozen chicken
  • 2-4 celery ribs sliced
  • 1 large onion chopped
  • 2-1/2 quarts water
  • 1 can 14-1/2 ounces stewed tomatoes Or equivalent diced tomatoes
  • 4 medium carrots sliced
  • 2 medium potatoes peeled and cubed
  • 1 medium turnip peeled and cubed, can substitute 2 potatoes
Seasonings - use ones you like - We especially like oregano.
  • 1/2 teaspoon minced fresh parsley opt.
  • 3/4 teaspoon each dried basil, oregano and tarragon opt.
  • 3/4 teaspoon salt opt.
  • 3/4 teaspoon pepper opt.
  • 1/2 teaspoon garlic powder opt.
Additional veggies
  • 2 cups fresh broccoli florets
  • 2 cups frozen peas optional

Method
 

  1. Place the chicken, celery, onion and water in a Dutch oven; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until chicken is tender. Remove chicken; cool.
  2. Remove meat from bones and cut into bite-size pieces; return to pan. Add the tomatoes, carrots, potatoes, turnips, seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add broccoli and peas if desired; simmer 15-20 minutes longer or until vegetables are tender. Yield: 16 servings (about 4 quarts).

Notes

Other veggies can be added.  Diced tomatoes can be used in place of stewed tomatoes.  We add salt and Parmesan cheese at the table.  Original recipe

2 Replies to “Whole Chicken – Part 2: Chicken Soups”

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