Old-Fashioned Chicken Soup
Comments: It is also possible to mix in any desired noodles.
If desired, a little before serving after having tasted the broth, mix in one cube or more or some liquid chicken broth concentrate.
Servings: 10
  • 1 [3-pound / 1.4-kg] chicken, into parts
  • 12 cups [3 L] water [or more if needed]
  • 6 cubes chicken broth concentrate
  • 1 bay leaf
  • 1/2 teaspoon [2.5 mL] thyme
  • 4 peeled medium potatoes, diced
  • 2 cups [500 mL] peeled carrot dices
  • 2 cups [500 mL] chopped cabbage
  • 1 tablespoon [15 mL] Worcestershire sauce
  • 1 tablespoon [15 mL] soy sauce
  • 1/2 teaspoon [2.5 mL] poultry seasoning [optional]
  • 1 tablespoon [15 mL] vegetable oil
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • Salt and pepper, to taste
  • Transfer chicken parts into a large casserole.
  • Pour in enough water to completely cover chicken pieces.
  • Add chicken broth concentrate cubes, bay leaf and thyme.
  • Bring to a boil, lower heat, cover casserole and leave to simmer for 1 hour.
  • Transfer chicken pieces into a large bowl; leave to cool slightly.
  • Skin then bone chicken parts reserving chicken meat only.
  • Add potato and carrot dices, chopped cabbage, Worcestershire sauce, soy sauce and, if desired, poultry seasoning to chicken broth.
  • Heat vegetable oil into a medium frypan; melt chopped onion over medium heat until translucent.
  • Mix in and soften chopped celery stirring.
  • Add vegetables to hot chicken broth.
  • Leave to simmer to soften all vegetables.
  • Keep warm until ready to serve.
  • Salt, pepper, remove bay leaf, and serve.