(Note: While I always use my own pictures, I forgot to take one this time! So I found one online that looks just like mine did, except this soup was clearly cooked in a crockpot, which you can also do.)
Chicken Soup Recipe
Once you’ve made your stock…
- If you’re still with me, you’re on your way to homemade chicken soup! Yea for you! Now that you’ve put your stock into another pot (or a large bowl, which you can now transfer back to your original pot if there’s nothing in it), it’s time to add some veggies.
- Add any of the following veggies chopped into bite-sized pieces: carrots, celery, broccoli, cauliflower, zucchini, squash, cabbage, or others you might want to include.
- Taste your broth. If it doesn’t have enough umph, consider adding more herbs like fresh parsley or rosemary, finely chopped.
- Cook 30 to 45 minutes, or until veggies are tender. Add in any cooked chicken you had leftover from roasting your chicken (I’d suggest shredding it or cutting into bite-sized pieces first, and remember, there should be no bones because you already used the bones to make the stock) and cook another 15 minutes before serving.
- Wow! Look at you! You did it! Pat yourself on the back and enjoy your homemade chicken soup!
And p.s. I’m filing these chicken recipes under “baby/toddler recipes” as well because they are GREAT for family meal planning, making healthy leftovers, and they are tasty enough to serve to picky eaters! For younger kiddos, pulse the bigger pieces in a food processor to make it mushier.