Ingredients
Units
Scale
Chicken Stock
- 1 whole chicken (*or 4 large bone-in breasts)
- 1 large onion (roughly chopped)
- 4 cloves garlic, whole
- 2 bay leaves
- 1 cinnamon stick
- water to fill
Chicken Soup
- 1 tbsp olive oil
- 1 large onion, chopped
- 4 large carrots, chopped
- 1 tsp kosher salt
- 1 tsp dried basil
- 3 cloves garlic, chopped
- 10 cups chicken stock
- 1 3/4 cups chicken
- 1/2 cup noodles (thin egg noodle strands, orzo, alphabet)
- 1 cup chopped frozen spinach
- salt and pepper to taste
Instructions
Chicken Stock
- Place whole chicken in large stock pot.
- Fill pot with water to cover chicken.
- Add in your roughly chopped onion, garlic, bay leaves and cinnamon.
- Bring to boil then reduce to medium-low.
- Remove the fat that forms as the chicken boils by skimming with a large spoon.
- Allow mixture to cook for about 2 hours until chicken is tender and broth has formed.
- Remove chicken on large tray and take meat off, discard bones and skin.
- Strain broth to ensure it is smooth and clear.
- Broth may be stored in refrigerator (up to a week) or freezer (in freezer safe container) if not using immediately.
Chicken Soup
- Heat oil in a large stock pot over medium-high heat. Add your chopped onions and carrots, let soften slightly, 3-4 minutes. Add in about 1 tsp kosher salt.
- Add in dried basil and chopped garlic, cook until just fragrant.
- Add 10 cups of chicken broth, chicken and noodles. Cook for about 10 minutes until noodles are soft. Add in your spinach and finally salt and pepper to taste. Enjoy!
Notes
Feel free to use whatever type of small noodle you prefer. I often use the mini alphabet or tiny shells. This recipe shows thin egg noodle strands.
Can add celery if you'd like.
If I have frozen cubes of pesto from the summer, I'll often add a cube to the soup mixture. It adds such a nice flavor boost.