Chicken Soup

Nothing feeds the soul like homemade chicken soup, especially as cooler weather starts to settle in. The version I’m sharing with you today is tested, tried and true. It’s a cherished staple amongst the Steiman side of my family, passed down from generation to generation.

Chicken Soup
The stock freezes quite nicely and can be used as a great base in all sorts of other dishes, some of my all-time favourites include homemade mushroom risotto.

Chicken Soup
Serves: 8
  • Chicken Stock:
  • 4 lbs chicken, cut in pieces
  • 8 cups cold water
  • 3 large yellow onions
  • 4-5 carrots, cut into ½ pieces
  • 3 stalks celery, cut into ½ pieces
  • Chopped fresh dill leaves
  • Salt & Pepper to taste
  1. Wash whole Chicken and cut into quarters. Place into sauce pot and cover with cold water about 8 cups.
  2. Bring to a boil, over medium heat, skim until clear then add the carrots, whole onions and one rounded teaspoon of kosher salt. Cover and let simmer until almost done about 2 hours then add the celery and dill for an additional hour. Strain broth into a large bowl and separate chicken from bone.
  3. Reheat and ladle the soup into individual bowls and serve.
  4. *Tip: Refrigerate broth after separation to remove fat.


Previous Post Next Post


  • Reply Gina February 5, 2014 at 4:44 pm

    Yay for schmaltz!

  • Reply Tyler August 21, 2014 at 10:26 am

    Hi there! This is my 1st comment here so I just wanted
    to give a quick shout out and tell you Ireally enjoy reading your blog posts.

    Can you suggest anyy other blogs/websites/forums that cover the same topics?
    Thanks a lot!

    • Reply August 21, 2014 at 11:42 am

      Hi Tyler!

      Thank you for leaving a comment on my blog. I have a menu link that listed my favourite sites! I’m going to update it this weekend as well 🙂

    Leave a Reply

    Rate this recipe: