MaMaDuke’s Chicken Soup

The chicken thighs give this soup a nice meaty flavor.  Place the thighs in the freezer for 30 minutes before removing the skin and fat.  This step makes it so much easier to do so !

6 chicken thighs – skin and excess fat removed

Water to cover

2 teaspoons salt & 1 teaspoon pepper

1 lb carrots  - peeled and chopped

4 – 5 stalks of celery - chopped

1 large onion – diced

1 48 oz can chicken broth

I use kitchen shears to remove the skin and fat.

Place the chicken thighs in a 7 – 8 quart pot and add salt, pepper & water to cover by 2 inches.    

Bring to a boil.

Turn it down to simmer and skim any foam that rises to the top. Cook for 30 minutes.

 Prepare your vegetables while the chicken is cooking.

Remove the chicken to a plate after 30 minutes, cover with tin foil and let cool.

Add the vegetables & the can of chicken broth to the pot and bring to a boil.  Turn it down to a simmer and cook for 45 minutes.

Remove the cooled chicken from the bones and cut into bite size pieces.  Add to the soup during the last 5 minutes of cooking time.  Serve over prepared rice or noodles.