Chicken Back Soup
A hearty, comforting chicken soup made from flavorful chicken backs, packed with nutritious vegetables and perfect for cozy meals or when you're feeling under the weather.
Equipment
- Large stockpot, ladle, cutting board, sharp knife, strainer (optional), spoon
Ingredients
- 1 lb chicken backs
- 1 onion chopped
- 2 carrots diced
- 2 celery stalks chopped
- 4 cups chicken broth
- 1 cup noodles or rice optional
- 2 garlic cloves minced
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat a splash of oil in a large pot over medium heat.
- Add the onion, carrots, and celery. Sauté until softened, about 5 minutes.
- Add the chicken backs, garlic, bay leaf, and thyme. Stir briefly.
- Pour in the chicken broth and bring to a boil.
- Reduce heat and simmer for about 45 minutes.
- (Optional) Add noodles or rice and cook an additional 10 minutes until tender.
- Remove chicken backs, shred off any meat, and return meat to the pot.
- Season with salt and pepper to taste.
- Serve hot, sprinkled with fresh parsley!
Notes
You can add other veggies like potatoes, spinach, or peas.
For a richer broth, simmer for 2-3 hours on low heat.
Freeze leftovers in portion-sized containers for easy meals later.