Homemade Chicken Soup
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Homemade Chicken Soup

Reviewed by: Mary L. Gavin, MD

Prep time: 2 hours

What you need:

  • 1 whole chicken (3-4 pounds)
  • Salt and pepper
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • 2 teaspoons olive oil
  • 1 onion, peeled and finely diced
  • 3 carrots, peeled and finely diced
  • 3 celery stalks, finely diced
  • 4 garlic cloves, peeled and crushed
  • 1 tomato, seeds removed and diced
  • 4 ounces of fettuccine broken into 2-inch pieces
  • Juice of 1/4 lemon
  • Grated nutmeg

Equipment and supplies:

  • Large stock pot
  • Knife for chopping vegetables
  • Garlic press
  • Large spoon for stirring

What to do:

  1. Place chicken in pot and cover with cold water.
  2. Add salt, pepper, rosemary, and bay leaves. Bring to a boil.
  3. Reduce the heat to medium. Simmer the soup for 40 minutes. Skim off the foam.
  4. Remove the chicken from the pot.
  5. Strain the broth and set aside.
  6. Wash the pot.
  7. Return the pot to the stove and heat the olive oil in it. Add the onion, carrots, celery, garlic, and tomato. Stir for 3-4 minutes.
  8. Return the chicken broth to the pot. Bring to a boil and then simmer 30 minutes.
  9. Meanwhile, remove the chicken meat and cut into small pieces. Discard bones and skin.
  10. Add the chicken and fettuccine to the soup. Simmer for 10-15 minutes more.
  11. Add lemon juice and season with salt, pepper, and nutmeg to taste.

How much does this recipe make?

10 3/4 cup servings

Reviewed by: Mary L. Gavin, MD
Date reviewed: November 2007