Becker Chicken Soup
0s prep 1h 15m cook 1h 15m ready
About 7 cups; 4 servings The flavor of this soup can be enhanced by first browning the chicken pieces and vegetables in vegetable oil (discard any fat left in the pot before proceeding).
Ingredients
- 1 8 cups Poultry Stock, Chicken Broth, or water (opens in new tab)
- 2 to 2 ½ pounds bone-in chicken parts, skin removed and trimmed of any fat
- 3 carrots, diced
- 3 celery ribs, diced
- (2 small parsnips or turnips, peeled and diced)
- 3 to 4 garlic cloves, coarsely chopped
- 1 large onion, diced
- 3 or 4 sprigs parsley
- 2 or 3 sprigs thyme
- 1 bay leaf
- (¼ cup chopped parsley)
- (1 ½ teaspoons curry powder, or to taste)
- Salt and black pepper
- Chopped parsley
- Lemon wedges
Let's Cook
-
Step 1.
Place in a soup pot over medium heat: 8 cups Poultry Stock, Chicken Broth, or water; 2 to 2 ½ pounds bone-in chicken parts, skin removed and trimmed of any fat; 3 carrots, diced; 3 celery ribs, diced; (2 small parsnips or turnips, peeled and diced); 3 to 4 garlic cloves, coarsely chopped; 1 large onion, diced; 3 or 4 sprigs parsley; 2 or 3 sprigs thyme; 1 bay leaf
-
Step 2.
Bring to a boil, then reduce the heat, partially cover, and simmer for 1 hour 15 minutes, skimming the foam occasionally. Remove from the heat. Transfer the chicken pieces to a platter to cool. Remove the herb sprigs and skim the fat from the broth. When cool enough to handle, pull the meat off the bones, dice or shred, and return to the soup. Gently reheat the soup and stir in, if desired: (¼ cup chopped parsley); (1 ½ teaspoons curry powder, or to taste)
-
Step 3.
Season to taste with: Salt and black pepper
-
Step 4.
Serve in soup bowls garnished with: Chopped parsley; Lemon wedges
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.