The Best Chicken Soup and Broth So Far

All that I’ve noticed one needs for the best chicken soup I’ve found. Hardly any carbs, and easy enough for a novice cook to make on demand.

Make Your Chicken and Stock

    Required Equipment

One strainer
One knife
One chicken
One pot
One source of clean water
One other pot or glass bowl large enough to contain all fluid in one said pot

Get one nice organic free-range chicken. Ensure that it’s inside are outside, that is to say there are no pesky plastic bags inside full of giblets.

Put it in a large pot.

Fill that pot with water, leaving approximately two inches on top for boiling goodness.

Boil said chicken for a couple of hours. You might be able to get away with one if it’s fresh and non-frozen, but you will be fine with a standard 2.5 hours.

Remove pot from heat. You can let it cool for a few minutes, but it’s not necessary. Position strainer over other large container, and pour out pot. The goal here is to retain all fluid from the boiling process while removing all chicken pieces and skin.

Once completed, remove chicken and pull off all skin. Usually waiting about a half hour will let you pull it apart by hand, but feel free to use fork and knife if you have that kind of skill.

Cut up chicken into small pieces (some people prefer the shredding method, so whatever floats your boat). Return stock and chicken to pot. Add one chicken bullion cube. I am not sure why the bullion cube works so well, but I’ve tried it both ways and with is better than without. Go figure.

Let’s Slice and Dice

For one whole chicken, cut up the following into pieces no larger than one half of an inch. General rule of thumb is to make sure everything in the pot can be put on a standard spoon.

  • 4 large stalks of celery
  • 4 -5 Cremini mushrooms (these hold up better under prolonged heat)
  • 2 carrots (thinly sliced is better than chunks)
  • 3 cups of red cabbage (again, shredded is better than chunks)
  • 1.2 large onion (I use yellow)
  • 4 green onions (slice the white part fairly thin, keep the greens up to 1/2 inch long)
  • 3 cups of fresh kale (that’s about one big stalk)
  • 2 teaspoons of salt
  • 1 tablespoon of fresh ground pepper
  • Optional
    • 1/2 clove of garlic (mashed)
    • 1 Serrano pepper, sliced very thin

Put everything in the pot, medium to medium-low heat, and let it cook. I usually let it go for about an hour or so, but as long as you keep stirring and maintain a level low heat it just gets better and better.


Not complicated, and I have never received anything but rave reviews. Especially when someone is sick.



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