Easy Homemade Chicken Soup

Brrrr….. Is all I can say right now!

You see I live in Florida and technically we are not supposed to be cold to the point that its 30 degrees outside, it’s just not normal.  Last week we had a day that fell into the 20’s… can you believe that? the 20’s… I thought I was in the twilight zone, because two days after that it went all the way up to the 80’s.

I know this weather is CRAZY!

So now comes this week, of course I find myself sick–head cold and all.  I thought my little head wanted to fall off that’s how bad I was feeling.  Of course there isn’t anything I can really take for it so I had to have it run its course, unfortunately, and the lovely weather dropped again.   You know its cold when you gotta turn your heater on inside your house because your feetsies are turning to popsicles… and this is coming from a 35 week pregnant woman who is hot constantly.

Last week I realized of all the recipes I’ve shared chicken soup hadn’t been one of them.  I knew this would be the perfect time to not only make this delicious soup for my family but also to share with you all.

This soup is so heartwarming and perfect for a cold day or a runny nose.

At this time you can either roast your own chicken day of, day before, or if you were like me go and buy one because I was too lazy to roast my own… It happens.  *Side note* You will be surprised at how much chicken you can get off one rotisserie chicken.

Make sure to keep the chicken carcass because that’s what we’re gonna use to make the chicken stock.

In a large pot throw the chicken carcass into a large pot with a tablespoon of oil.  Begin heating the carcass over medium high heat until slightly browned, 10 minutes or so.

Next, throw in all of your prepped veggies, onions, parsley, thyme, bay leaf, carrots, celery, black peppercorns.

Pour in the 12 cups of water and scrape any brown bits that are on the bottom of the pan.  Mix it all up.

Bring pot to a simmer, reduce the heat to medium-low and keep a lid on it for 2 hours.

Now this is a wonderful stock.

Strain liquid into another soup pot and discard the veggies and chicken and seasonings.

Now its time to make the soup…

To the glorious liquid we just made add the extra veggies you just cut-up, carrots, potatoes, celery, onion, and corn.  Bring to a simmer.  Add in the kosher salt, black pepper and the chopped thyme.

Make the dumplings/spinners.  Combine all of the ingredients together in a bowl and stir until you have a stiff, smooth dough. Roll the pieces into cylinders, drop them into the simmering soup and boil.

Lastly, add the shredded chicken and stock concentrate.  Oh yea let’s not forget the dumplings…. These babies wouldn’t be chicken soup with out them.

Serve with a grilled cheese!

Enjoy 🙂

Easy Homemade Chicken Soup

Print Recipe

Easy homemade chicken soup full of vegetables, chicken, and dumplings, perfect for any kind of day!

• Prep Time: 2 hours
• Total Time: 2 hours 45 minutes
• Yield: 6-8 servings 1x

Ingredients

Scale 1x2x3x

FOR THE CHICKEN STOCK:

• 1 Rotisserie Chicken, cooked
• 1 large Carrot, roughly chopped
• 1 large Celery Stalk, roughly chopped
• 1 small Onion, roughly chopped
• A few sprigs (around 2) of Fresh Parsley, roughly chopped
• 3 sprigs of Fresh Thyme
• 1 Bay Leaf
• A half teaspoon of Black Peppercorns
• 12 cups Water

FOR THE SOUP:

• 2 medium Carrots, peeled and sliced
• 2 medium Celery Stalks, washed and sliced
• 6 small Corns, frozen or fresh
• 1 small Yellow Onion, diced
• 2–3 small Potatoes, washed and diced
• 1 teaspoon Kosher Salt
• 1 teaspoon Fresh Ground Black Pepper
• 1–2 teaspoons Fresh Thyme, chopped
• 4 Packets of Natural Liquid Stock Concentrate, (love this)
• 2 cups or more of Light and Dark Shredded Chicken
• Salt and Pepper to taste

FOR THE DUMPLINGS (SPINNERS):

• ½ cup Flour
• 1 teaspoon Salt
• 5 tablespoons Water

Instructions

1. Start by pulling the white and dark meat away from the bones. Place the shredded chicken in a bowl, cover place in fridge till your ready to use it.
2. In a large stock pot with the heat on medium-high, add in the chicken carcass and brown for 10 minutes or so.
3. Next, throw in the roughly chopped carrot, celery, onion, parsley, thyme, bay leaf and peppercorns. Pour in 12 cups of water and scrape up any browned bits that are on the bottom of the pot. Cover and bring up to a simmer with the lid on, for two hours.
4. After the 2 hours are up drain the stock through a strainer into another large pot. Discard the remaining bones and veggies used.
5. Bring the stock back up to a simmer and add the veggies. Add kosher salt, black pepper and the chopped thyme. Let simmer until the vegetables are tender.
6. Make the dumplings/spinners. Combine the flour, salt, and water together in a bowl and stir until you have a stiff, smooth dough. Roll the pieces into cylinders, drop them into the simmering soup and boil.
7. Lastly, add shredded chicken and stock concentrate.
8. Stir and simmer until chicken is warmed through.