Recipe courtesy of Sara Moulton

Chicken Soup

  • Level: Easy
  • Total: 4 hr 20 min
  • Prep: 20 min
  • Cook: 4 hr
  • Yield: about 6 cups
Save Recipe

Ingredients

5 pounds chicken wings

16 cups (4 quarts) water

2 medium onions, peeled and quartered

1 carrot, halved

1 parsnip

1 celery stalk, quartered

1 bay leaf

1 teaspoon dried thyme

a few sprigs fresh parsley

8 whole black peppercorns

Directions

  1. In a large stockpot, combine the wings with the water and bring to a boil, skimming off the scum that rises to the surface. Simmer the mixture for 20 minutes, skimming, and add remaining ingredients. Simmer for 2 to 3 hours and strain. Discard the fat that rises to the surface (the best way to remove the fat is to chill the stock overnight. The fat will harden on top which makes it easy to scoop off). Return the stock to the cleaned stockpot and simmer until it is reduced by half. Add salt to taste. Enjoy straight up with saltine crackers or add cooked rice or noodles.
Get the Recipe

Crispy Rice Cereal Brain

Get gasps out of your guests with this ghoulishly delicious treat.

Mexican Chicken Soup

Chicken Soup

Tex-Mex Style Main Course Chicken Soup

Chicken Soup

Homestyle Chicken Soup

Soup with Carrot and Chicken

Tortilla Chicken Soup

Chicken-Posole Soup