Homemade Chicken Soup

This made-from-scratch chicken soup recipe requires a little more time and effort than opening a can of soup, but once you taste it, you'll agree that the results are worth it.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place chicken, onion, leek, peppercorns, parsley sprigs, cloves, bay leaf, and 1 tablespoon of the salt in a large Dutch oven. Slice 2 of the celery stalks into 3-inch pieces, and add to Dutch oven. Slice 2 of the carrots into 3-inch pieces, and add to Dutch oven. Add 9 cups water, and bring to a simmer over medium-high. Reduce heat to medium-low; cover, and simmer until chicken is tender and broth is flavorful, 2 to 2 1/2 hours, uncovering to skim fat as needed.

Step 2

Meanwhile, thinly slice remaining 2 celery stalks, and set aside. Slice remaining 2 carrots into 1/2-inch-thick diagonal slices, and set aside.

Step 3

Using tongs, remove chicken from Dutch oven, and transfer to a cutting board. Allow to cool slightly, about 10 minutes. Pull off and discard any skin from legs and breasts. Shred meat using 2 forks, and set aside; discard carcass or save for another purpose.

Step 4

Place a fine-mesh strainer over a large Dutch oven. Strain broth into second Dutch oven; discard solids. Bring broth to a simmer over medium-low, and skim off excess fat. Stir in rice and reserved sliced celery and carrots; cook, stirring occasionally, 10 minutes. Add shredded chicken, pepper, and remaining 1/2 teaspoon salt to soup; cook, stirring occasionally, until vegetables are tender and rice is cooked, about 10 minutes. Stir in peas. Divide soup evenly among 6 bowls, and garnish with chopped parsley.

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