The Best Old-Fashioned Chicken Soup

chefs-mate chefs-mate 0 Comments
Servings: 6 Difficulty: Advanced
Jump To Recipe Print Recipe
0 Add to Favorites
A hearty, rustic chicken and vegetable soup perfect for cold evenings
The Best Old-Fashioned Chicken Soup recipe image
Recipe tools
Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.

This old-fashioned chicken soup is the ultimate comfort food, blending tender baked chicken with a medley of fresh vegetables like carrots, celery, leeks, and potatoes. By baking the chicken first, you seal in the juices and reduce excess fat, resulting in a cleaner, richer broth. The addition of stewed tomatoes adds a subtle depth of flavor that complements the savory herbs and garlic. It’s a nourishing, protein-packed meal that warms the soul on chilly days. Simple to prepare with pantry staples, this recipe is ideal for family dinners or meal prepping leftovers that taste even better the next day.

The Best Old-Fashioned Chicken Soup recipe image
Print Recipe
0 Add to Favorites

The Best Old-Fashioned Chicken Soup

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 452.1

Description

This old-fashioned chicken soup is the ultimate comfort food, blending tender baked chicken with a medley of fresh vegetables like carrots, celery, leeks, and potatoes. By baking the chicken first, you seal in the juices and reduce excess fat, resulting in a cleaner, richer broth. The addition of stewed tomatoes adds a subtle depth of flavor that complements the savory herbs and garlic. It&# 226;€™s a nourishing, protein-packed meal that warms the soul on chilly days. Simple to prepare with pantry staples, this recipe is ideal for family dinners or meal prepping leftovers that taste even better the next day.

Ingredients

Directions

  1. Preheat oven to 350ðF (175ðC).
  2. Place chicken pieces in a 9x13-inch baking pan. Sprinkle with pepper and onion powder.
  3. Bake chicken for 40 minutes to seal in juices and render fat.
  4. Meanwhile, peel and thinly slice 6 carrots, 1 stalk of celery, and 2 medium potatoes.
  5. Thinly slice 1 leek (white and 1.5 inches of green) and chop 1 large onion. Mince 4 cloves of garlic.
  6. In a large Dutch oven or casserole, combine chicken broth, stewed tomatoes (undrained), carrots, celery, leek, onion, and garlic.
  7. Simmer the vegetable mixture for 40 minutes until vegetables are partially tender.
  8. Remove chicken from the oven. Discard skin, bones, and excess fat from the baking pan.
  9. Add the cooked chicken to the Dutch oven with the vegetables.
  10. Continue cooking for 15 minutes, or until the chicken is tender and heated through.
  11. Add the cubed potatoes to the soup and heat through until potatoes are tender.
  12. Season with white pepper to taste.
  13. Garnish with chopped parsley or chives before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 452.1kcal
% Daily Value *
Total Fat 22.7g35%
Saturated Fat 6.2g31%
Cholesterol 168.4mg57%
Sodium 155.1mg7%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 51.1g103%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken soup, comfort food, homemade soup, vegetable soup, healthy dinner, warm soup, family meal, meal prep, rustic cooking, protein rich, low fat, classic recipe, hearty broth, winter dish, easy cooking, potato soup, leek and carrot, baked chicken, garlic soup, traditional flavor, wholesome meal
Recipe Card powered by WP Delicious

Leave a Comment